04 Nov 2015 / Arvon Friends
Arvon has a firm commitment to making its three centres as sustainable as possible to minimise impact on the environment and we all source food as locally as we can.
The social aspect of the course were also as precious in the Arvon experience. I really enjoyed cooking for everyone and got to devour some dishes that I had never eaten before! The food was a personal highlight!
There is something about cooking and writing that go together for me. I find them equally tactile and earthy – I like the feeling of getting my hands covered in ink as much as I do in mango juice!
The dining table was solid oak the length of a tube-train and the house full of nooks and crannies, winding stairs and gleaming stone/wood floors, big fireplace, library of poetry and other books lovely food, cakes, biscuits
13 Nov 2018 / #Arvon50
On May 21st this year I will catch a train to The Hurst in the company of the wonderful Mimi Khalvati,…Read more
12 Nov 2018 / News
It is with a heavy heart that we share this sad news. Our dear friend Nick Grant passed away peacefully on…Read more
08 Nov 2018 / Chief Executive
Arvon today announces that Ruth Borthwick will step down in April 2019, after a decade as Artistic Director and Chief Executive….Read more
06 Nov 2018 / #Arvon50
In the mid-90s, aged 22, I landed my dream job at an indie record label. This was mainly due to a…Read more