A week of food photography and food writing in Bulgaria
Join us for a creative week this September, where we’ll eat, write and shoot together. (Like Eat, Pray, Love, but MUCH better. More Balkan.)
When a renowned photographer asks you to co-host a food photography and food writing workshop, you say yes, right? Especially when that photographer is Tim Clinch, a multi-award-winning photographer with a career spanning over 40 years in the fields of travel, interiors, food, portraits, and more. Especially when it gives you a chance to show off the beautiful – largely unknown, underrated – country you call home.
It's a no-brainer, right?
Unless you’re me.
Because when my pal Tim – aforementioned photographer and fellow Bulgaria resident – called me last year and suggested we host a week-long workshop together, my response was, ‘Why would anyone listen to me about food writing? I’m a nobody.’
‘Claire, you’re a fucking award-winning writer,’ Tim shouted down the phone.
Tim swears a lot. It’s one of the reasons we get on so well. He’s also a dog bloke, hilariously down to earth, and lives in the quaintest house I’ve ever seen.
Spoiler alert: I changed my mind.
Picture a career in food writing as an arc on a graph. It’s fair to say I’m still in the early part of the curve – I’m up and away, but not at the peak.
But do I have a lot to tell aspiring and beginner food writers? Actually, yeah.
Food writing can feel like a closed world to those on the outside – impossible to get into, exclusive, daunting. As someone who’s been on the outside, won an award for new writers (Guild of Food Writers Newcomer 2023), and spent the last couple of years building a career – and yes, earning money – as a jobbing food writer, I can demystify the world of food writing for aspiring and early-career food writers.
We’ll talk Substack. We’ll talk pitching. We’ll talk book proposal basics (from Tim’s perspective of selling his own book proposals and mine as a former book commissioning editor). There’ll be plenty of exercises and writing time.
Plus, there’ll be lots of hands-on food styling and photography sessions, where you’ll benefit from Tim’s incredible depth of knowledge. (And his food styling props. Oh, the props!) Most importantly, we’re going to immerse you in the unique beauty of Bulgaria in the autumn. It’s going to be a very special, very creative week. Hard work, but fun and intensely rewarding.
This workshop is for you if:
You want to improve your food photography and food writing skills.
You’re at beginner or intermediate level in one or both aspects. You might be a proficient photographer but less confident as a writer, for instance. Or maybe you’re a food writer already, but you want to use photography to further your work. (Because, let’s be honest, being able to professionally shoot your own food is an advantage.)
You want to immerse yourself in a unique corner of Europe.
You want to feel inspired.
You want to come away with lots to say and gorgeous images to share.
Phone photographers are very welcome. You do not need fancy camera equipment to participate. (I like to shoot with a camera but Tim’s evangelical about shooting on his iPhone.)
Here comes the info:
You can find the full details here, but as a quick overview:
Where? Bulgaria, of course. Half the week in Bulgaria’s atmospheric old capital Veliko Tarnovo (close to Tim’s house) and the other half in a traditional mountain village. (My village! We’ll spend time in my kitchen and garden, too.)
When? 25th September to 2nd October 2025.
How much? €2,650 early-bird price/€2,850 normal price (including 7 nights’ accommodation, transport in Bulgaria, and all food and drink).
Option to pay in instalments.
Spaces are extremely limited. This will be a small group, ensuring everyone gets plenty of time with us, and that we can tailor the sessions to your needs. So if you’re interested, stake your claim quickly.
A word from Tim….
Finally, I asked Tim to say a few words from a photography perspective.
‘My approach to food photography has always been slightly different and I always ask the question, “What is food photography?” A cake on a plate? Yes, obviously. But the raw ingredients of that cake? The chicken that laid the eggs in that cake? The person who raised that chicken? The farmer who grew the wheat? The sun setting over the wheat field? All, if you ask me, essential elements of food photography.
Anyone interested in what I’m talking about would do themselves a massive favour by buying a book called A Taste of France by the wonderful photographer Robert Freson. It is my favourite ever food book. Published fifty years ago, it is as fresh and beautiful as it was the first time I saw it, yet well over half the photographs in it are simply not “food photography”.
There are portraits, landscapes, interiors and still lifes, yet, as a whole they convey a picture of French food that will stay with me to the day I die. Simply put, they tell a story. It is a life-changing book and I cannot recommend it highly enough. If people come away with a fraction of the skill and creativity shown in its pages during this workshop, I will be a happy man. Coupled with Claire’s fabulous writing skills, this should guarantee a fabulous and creative week for any food lover.’
What to eat this week: more asparagus
Our asparagus is still coming thick and fast, which means I’m constantly snuffling around for asparagus inspo. So when
mentioned her recipe for asparagus with roasted tomato romesco (I love romesco), you’d better believe I filed it away in my mindBut mostly, come to Bulgaria yeah? We’ll have a blast.
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It’s such a great initiative! it sounds wonderful and wishing you a great success !
This sounds so amazing Claire! I selfishly hope you and Tim might make this an annual course. I can begin saving my pennies for a voyage to beautiful Bulgaria. I am glad you changed your mind about this! And what a remarkable opportunity for participants to learn and engage in an enriching and unique environment.