She’s also a great ghost writer, having written many books with various household names and restaurants. Her recipes are tested to within an in…

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One of these monthly events is a Writing Process Live: in conversation with someone in the writing world; a publisher, editor, agent, photographer, journalist, designer, etc.. They a…

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An open session, where you can ask me whatever you like about Substack - the creative or practical aspects, building a community, etc. Whether you are a beginner or been here for a while a troubled by things not developing as you’d like, I can help.

Scroll down to the bottom of the page to book.

You don’t have to have been to any of the Gatherings we’ve had so far - you can hop in at any time and for as many or few as suits.

Cost

The course is free to paid subscribers.
If you are not a paid subscriber, please upgrade by clicking below - an annual plan is cheapest.

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Ask Me Anything - Substack

Booking information is below.

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Every month, I’ll hold a gathering for writers looking to improve and develop their craft.

A week before the gathering, I will contact everyone who has registered to give the writing prompt.

The gathering will give us the chance to discuss what writing to the prompt brought up, how you found doing it, and give the opportunity for some to read their work

Scroll down to book.

You don’t have to have been to any of the Gatherings we’ve had so far - you can hop in at any time and for as many or few as suits.

Cost

The course is free to paid subscribers.
If you are not a paid subscriber, please upgrade by clicking below - an annual plan is cheapest.

Subscribe now

Writing Group Gathering: 22 April 2026

Booking information is below.

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This unique, immersive weekend is for anyone who wants to write about food, from beginners who want to write as a career, to those who already write for a living – and want to take their work to the next level – and those who have a Substack (or similar) and would like to develop their skills and knowledge just for pleasure.

We focus on both the practicalities of writing – how to develop ideas and pitch, how to do research for features and develop recipes, how to manage a ‘writing life’ – and the creative craft of writing and finding your voice.

In recent years, people have come from as far as New Zealand, Hawaii, New York, Canada and, indeed, Lyme Regis.

When

Friday afternoon 30 October – Monday morning 2 November 2026

Arrival on Friday from 5pm ahead of the retreat beginning at 7pm, with teaching ending in late afternoon on the Sunday, which allows those who wish to leave to meet Monday morning commitments. For those who would like to stay, Sunday evening is a relaxed evening together, before an early breakfast on Monday and away by 9.30am

The tutors

Run by Diana Henry (bestselling author, James Beard Award winner, Andre Simon Food Book of the Year and The Telegraph Magazine’s food writer) and Mark Diacono (Guild of Food Writers Food Book of the Year, Andre Simon Food Book of the Year, Sunday Times Magazine Food columnist, and James Beard Awards shortlisted), the retreat benefits from two award winning writers who have been teaching and mentoring aspiring writers in the UK and overseas for more than a dozen years.

What we’ll cover

Over the course of the weekend, we will:

– look at different kinds of food writing including: investigative features, recipe-led features, Substack/blogs, books, and more

– study pieces by well-known writers, looking at language, structure and individual voices

– look at recipe development and recipe writing

– help you to understand how to find stories, where to pitch and how to pitch, looking at the style and tone of different publications, both in print and online

– identify the main different types of cookbook, examine what goes into the making of a cookbook, and what goes into the process of writing one, from pitch to publication

– examine what makes a good Substack/blog, how to engage with and build an audience

– look at how to make a living from food writing, from ghost writing to writing under a pseudonym, and where to start

– writing a proposal – what should it include, how do you go about it, tone, research and much more

There will be a lot of discussion and plenty of opportunity to discuss your particular interests and approach (Diana and Mark will be available from breakfast time to bedtime), and you will get a chance to write at least two pieces which we will go over together. You don’t have to read your work out – nothing is mandatory – but we would encourage you to, as even those initially reluctant to do so have found it rewarding and gained much from the group discussions.

Why come

If you have aspirations to write about food in any context, are a relative novice or already established but stuck, in need of inspiration and a fresh look, this is for you.

Making your way creatively and practically in the writing world greatly benefits from developing an understanding of how to go about it, how to approach decision makers, knowing your options for finding and building an audience, and so on.

This will be an intense, full-on weekend where we aim to give you all you need to make a creative and practical shift to the next level as a writer. It will be stretching, challenging and – if previous retreats are anything to go by – great fun.

This is serious professional development - many have gone on to write books, articles, bestselling Substacks and more - as well as being a hugely enjoyable weekend. The food is excellent, the company warm and welcoming, and if previous years are anything to go by there is every chance you will make long term friends.

As much as this focuses on food, there is much of wider relevance to gardening, nature writing and lifestyle interests.

Accommodation

Accommodation is included. Depending on availability, there is everything from a single room to shared twins to a cottage to chose from.

Food and drink

All food and drink is included. All dietary considerations are welcome.

We are delighted to say that Joss Herd and El Kemp - who do the cooking for Diana’s books, and much more besides - will once again be in the kitchen.

More information

To read more and book, please see the website, by clicking below.

Subscriber discount

Annual paid subscribers of Abundance get £50 off the weekend - so the subscription more than pays for itself. Email me for more information on the claiming the discount.

If you are not yet a paid subscriber, you can upgrade here.

Subscribe now

What others say

As well as a couple on the website (link above), here’s a few words from Mark (click below) who came to one of last year’s retreats. The comments include some from others who attended too.

Taisty Bytes

A Weekend with Mark Diacono and Diana Henry

Some experiences don’t just stay with you - they shift something inside you…

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10 months ago · 70 likes · 80 comments · Mark Thomas

Hesitating?

If you are interested but holding back due to imposter syndrome or some sense of unworthiness, remember that you are worm food in waiting, compost currently capable of walking on a fluke of a spinning rock, and that getting in your own way of doing things you want to pursue is to be avoided. Come, nervous or otherwise, and leave like others seem to - energised, and with more direction and confidence than when you arrived.

If you find the payment in one amount problematic, Email me for more information on paying in instalments.

I hope to see you there,
Mark

Do take a look at his brilliance here, and you can connect with him on Instagram here.

I’m delighted Matt joined us to talk about everything to do with design, book design, and how he goes about what he does int he hope of realising the full …

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There is so much here I want to eat: the Red lentil, dried mint and lemon soup was a complete joy, the Asparagus, leek and hazelnut galette perfectly elevated by a generosity of za’atar, and I’m now not sure I can ever be without the Pan-baked tahini, halva and coffee brownie.

Sami’s writing is relaxed and involving: he uses the early pages and the recipe introductions so well to paint a picture of his homeland and its food; the title itself means ‘my garden’, reflecting the inspiration he took from his early experiences in his grandparents’ garden in the southern West Bank.

All that and you get 100 utterly appealing recipes span breakfast, sharing plates, breads, dips, celebratory dinners and desserts, and you’ll also find yourself with a deeper understanding of Palestine, its people, their culinary heritage and what makes it utterly unique.

And happily, Sami is here writing on Substack - at . I hope you’ll subscribe to it - his recipes and words are really worth your time.

As with all the Substack Lives and other gatherings I run, the full version to watch again is free for paid subscribers

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Getting Your Book Proposal Right…and more

Sarah Lavelle is someone I long admired, even before Quadrille became my publisher. She is Managing Director, Publishing, Quadrille, at Penguin Random House, a lover of gelato and all round excellent person, and oversees a great list of food writers and more. And as she’s MD she also oversees a team of commissioning editors, and so has an even wider (and more useful to us) perspective.

Last week - without even the promise of a cocktail or lunch - we talked about what she is looking for in a writer, in a proposal, doing the homework, what to send, whether you need an agent, and much more.

If you have aspirations to write a book - your first or the next - there are few people able to cast light on what might get you the best chance of being published.

Sarah also emailed a few bullet points about what she and her team at Quadrille are looking for in a proposal: to read those and watch our conversation, click below.

Most of these ‘Lives’ I run are free to paid subscribers to attend and to watch back afterwards.
If you are not a paid subscriber, please upgrade by clicking below - an annual plan is cheapest.

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Her latest book, Green Mountains: Walking the Caucasus with Recipes, is perhaps her best, which is really saying something: …

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​Without Claudia Roden the world of food would be hugely different, as would food writing. She is - I think it’s fair to say - perhaps unrivalled in her influence and brilliance.

Her A Book of Middle Eastern Food was published in 1968 and along with her subsequent Food of Italy, Food of Spain, The Book of Jewish Food and others are classics.

She is still writing, still inspiring the rest of us with everything she does, and I’m over the moon she’s agreed to join us in a couple of weeks. There will, of course, be chance to ask questions too.

This will take place on 23 February at 2pm London time.

Scroll down to book.

You don’t have to have been to any of the Gatherings we’ve had so far - you can hop in at any time and for as many or few as suits.

Cost

The course is free to paid subscribers.
If you are not a paid subscriber, please upgrade by clicking below - an annual plan is cheapest.

Subscribe now

An Author ‘Live’: with Claudia Roden

Booking information is below.

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Sarah Lavelle is someone I long admired, even before Quadrille became my publisher. She is Managing Director, Publishing, Quadrille, at Penguin Random House, a lover of gelato and all round excellent person, and oversees a great list of food writers and more, and as she’s MD she also oversees a team of commissioning editors, and so has an even wider (and more useful to us) perspective.

I persuaded her - without even the promise of a cocktail or lunch - to share an hour of her week talking about what she is looking for in a writer, a proposal, doing the homework, what to send, the value of feedback and much more.

This will take place on 5 February at 11am London time.

If you have aspirations to write a book - your first or the next - there are few people able to cast light on what might get you the best chance of being published.

Scroll down to book.

You don’t have to have been to any of the Gatherings we’ve had so far - you can hop in at any time and for as many or few as suits.

Cost

The course is free to paid subscribers.
If you are not a paid subscriber, please upgrade by clicking below - an annual plan is cheapest.

Subscribe now

A Writing Process ‘Live’: with Sarah Lavelle, Managing Director, Publishing, Quadrille

Booking information is below.

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You may well know Felicity from her 17 years of writing her ‘Perfect’ column for the Guardian, her food/travel/memoir books (One More Croissant For The Road, among them), or from her extensive teaching. She has her debut novel published this spring - you can preord…

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You may well know Kāren from her 14 years of leading the UK food magazine world as editor of Delicious magazine, or from the Substack she’s written since leaving Delicious last year. She is as knowledgable and respected in the food world as she is loved and admir…

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This is the first in a monthly series of Author ‘Live’ events, and as well as being open for anyone to join live, I will post them to watch again.

These watch-agains will be for paid subscribers going forward, but today’s is open to all.

This month, my guest is the multi-talented and very lovely . Skye is a food columnist in the Sunday Times, has written numerous books, has a best-selling Substack and as well as being a great writer, she does the photography in her books.

Her latest book is The Christmas Companion.

A Christmas book is one of the trickiest to create - most of us have our own version of Christmas, that like decorations on the festive tree, is the result of years of celebrating, and charting a course that suits Christmas for 2 or 20, for those with all the time in the world or two days off, for deeper pockets or limited resources is quite the challenge. Somehow, Skye’s The Christmas Companion really does it and so much more.

The recipes are exceptional and cover everything from the familiar to the delightfully different. When I say Christmas, the book takes the reader from Thanksgiving nicely into new year - there are cocktails, decorations, menu plans and much more too.

So, if you want a Christmas that’s easier, with more joy, deliciousness and pleasure, this really is the book for you.

For a personalised copy of The Christmas Companion

We’ve teamed up with the excellent Backstory bookshop, London, to offer you a signed/personalised copy of Skye’s book.

Buy using this link and you can enter the name, and/or a message in the dedication window. Order by Friday 5 December.

Next month’s Author Live: Claudia Roden

I can’t tell you how delighted I am to be speaking with the genuinely legendary Claudia Roden, on whose shoulders we all stand.

It’s no exaggeration to say that we would be eating, thinking and writing very differently about food has it not been for Claudia’s groundbreaking, inspiring books.

Date to follow.

Thank you to the hundreds who came along , , , , , , and many others for bringing great company and comments.

We covered a great deal - including my new book ABUNDANCE1 -…

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From Friday afternoon until Monday breakfast you will enjoy superb food, drink, the best company, log fires and an intense, immersive time.

It will be full-on and challenging and if the evidence of previous courses is anything to go by, those attending will leave with a very different view, equipped more comprehensively, both creatively and professionally.

As well as working hard, we will also have the best time, including incredible food, and there will be time to relax in beautiful surroundings. That said, make no mistake, this is not a weekend padded with afternoons wandering the grounds; we will be making full use of the day times, it will be demanding but rewarding, fun and creative, and then the evenings will be for taking it easy. Diana and I will be available from breakfast until bedtime.

It is not an inconsiderable sum - sharing a twin room is £1345 inc VAT - but this is serious professional and creative development, and you will be in the company of two multi-award winning food writers, in a special venue, with all food, drink and accommodation included.

If you are an annual paid subscriber before you book your place on the course, I will refund the cost of your subscription from the course fee; let me know in the notes field as you go through the checkout process.

Whatever your food writing aspirations, this weekend is for you. We can really help.

In the past, we’ve had students from as far as LA, NYC, Portugal, Switzerland, Hawaii and yes, even Lyme Regis; there were published authors, those looking to improve their online writing, others just starting out.

For more information and to book, click here.

Any questions, please feel free to email.

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Share

Our courses have been transformative for many, but don’t take me word for it: these comments are from a few of those who came to our previous courses.

Over the last couple of years I’ve run gatherings that help with the writing process, the practicalities of reaching an audience and getting a book away, and with getting to grips with Substack.

It’s been huge fun, and the feedback has been really amazing (check the comments here). It’s also become obvious that there is an appetite for something l…

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Zoom link below

If you have any ambitions to have a book published, this will be an hour of interesting, practical professional development that will help you on that process. Perhaps you are hoping to get a book published for the first time, or - and this is perfectly usual and common - someone who has had books published but is struggling to get a publisher to bite on your new idea.

I can help.

In part 1, we looked at how to approach writing a book proposal: in this gathering we’ll work on a proposal written by someone who attended the first gathering, and I’ll be talking you through what and why I am suggesting changes, the steps I suggest you consider in making your proposal land well, and answering any questions you may have.

I’ve written 14 books, winning Food Book of the Year twice, and Garden Book of the Year twice. My book SOUR was shortlisted for a prestigious James Beard Foundation Award in 2020.

I know what I’m doing when it comes to books, and I can help you get your book idea into the very best condition to encourage a decision maker to give you the nod.

Much of the content of this gathering will be governed by those who attend: let me know what you’d like to discuss, any uncertainties you have and - even if it seems the simplest of questions - let me have it. We will certainly talk about what commissioning editors and agents are looking for, and what they are not; about format, tone and what you should include, and much more.

Join me, I can help.

This event is free for paid subscribers.

Subscribe now

Zoom link to register below.

This is one of the (approximately) monthly gatherings connected to the writing process that are available to paid subscribers.

To learn more about these Gatherings and why they might help you with the writing process, click here.

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Having run a number of Substack gatherings, it seems many find navigating the practicalities of editing and formatting a post, or locating their post stats, to embedding audio and more.

Substack may be simple and intuitive at its heart but we all have different affinities for things: I can help.

This will be an open conversation rather than a class: your questions and queries are what will be examined and answered.

I hope to see you there.

Mark

For more about the Gatherings here and some comments on previous ones, click here

These events are free for paid subscribers. Booking details, below.

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I hope you’ve had a great festive period.

The next two Gatherings are live - both connected with the writing process.

Tomorrow, we’ll be in the company of Harriet Webster, a brilliantly talented editor, who will help paint a picture of what commissioning editors are looking for, how a project manager/editor can help your book evolve and be fully realised, and much more.

Next month, I’m running an open session on anything to do with writing here and realising the potential of Substack for yourself. Whatever is on your mind - technical, creative, cresting connections or whatever, I can help.

If you have ambitions to have a book published - especially a food, gardening or lifestyle book, but more widely relevant - these Gatherings will really help.

These Gatherings are for paid subscribers - you can attend in person and watch later. If you have ambitions to make here your writing home or perhaps get a book published (your first, or not) these Gatherings are serious professional development that will help.

Click below for more about the two Gatherings.

I hope to see you there,

Mark

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