Cohort 07 · Starts 22 September · 6 weeks
Food writing people actually read.
A six-week live cohort for cooks, bloggers and brand writers who want their recipes, menus and stories to land, taught the way a magazine kitchen edits its own.
Cohort 07 · Starts 22 September · 6 weeks
A six-week live cohort for cooks, bloggers and brand writers who want their recipes, menus and stories to land, taught the way a magazine kitchen edits its own.
What you'll walk away with
Find the register that fits you, warm, sharp, or spare, and learn to hold it across a whole piece, not just a good opening line.
Structure a method so a stranger can cook it first time: headnotes that sell, steps that flow, the cues that actually matter.
Turn a dinner into a story an editor wants. Leave with three polished pieces and a pitch template you'll reuse for years.
Each week: a live workshop, a short writing brief, and a real edit on your own work. Recordings if you miss one.
Why the first sixty words decide whether a recipe gets cooked. We dissect ten great ones and rebuild yours.
Verbs, order, and sensory cues. How to say “until it smells nutty” without sounding vague or precious.
The line between charming and cloying. Exercises to hear your own voice and cut everything that isn't it.
Structure a personal food essay, the turn, the detail, the ending that doesn't reach for a bow.
Anatomy of a pitch that gets a yes. We workshop yours against what commissioning editors actually want.
One piece taken all the way to publishable. Line edits, a title that works, and a plan for what to write next.
Your host
Food editor · 14 years in magazine kitchens
Priya has edited food writing at two national magazines, commissioned hundreds of recipes, and rewritten more headnotes than she'd like to admit. She teaches the way she edits: warmly, and with a red pen.
Every cohort is capped at eighteen so she can read and mark every piece you submit, this is a workshop, not a webinar.
From past cohorts
“I pitched a piece in week five that I'd been sitting on for two years. It ran the next month.”
“My recipes finally sound like me, and readers actually finish them.”
“The best money I've spent on my writing. The edits alone were worth it.”
Enrol · Cohort 07
Not at all. Most people arrive with a blog, a recipe habit, or just a notebook. You'll need to enjoy cooking and be willing to share work in progress, that's it.
Every workshop is recorded and posted within a day, and briefs run on a weekly rhythm so you can catch up. That said, the live edits are the best part, come if you can.
Plan for the 90-minute live session plus two to three hours of writing. It's a workshop, so what you put in is what comes back marked up.
No. Menu writers, brand and restaurant copywriters, and food essayists all fit. The craft, voice, structure, the edit, carries across every kind of food writing.
If it isn't for you, email us any time before the end of week one for a full refund, no questions. After that we're all in together.