Cooking and Eating on an Arvon Week

04 Nov 2015 / Arvon Friends

Arvon writers eating together during a course at Lumb Bank

Good food is part of the Arvon Experience:
How and Why

Bread at The Hurst

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.

food

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!

calaoni

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!

Table-at-Totleigh

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

Salad

 

 

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