Discovering Cheese with Juliet Harbutt
Following our theme for Castello di Potentino’s Study of the Senses programme which centres on the importance of fermentation in food, we are very pleased to have the expert on all things cheese, Juliet Harbutt returning to host a weekend of tasting, talks and a demonstration of cheesemaking at Potentino. An amusing and very knowledgeable speaker, she was introduced to us by our great family friend Prue Leith and hosted an inspiring tasting of classic and lesser known Italian cheeses at the castle last year. We all learnt and ate a vast amount and insisted she came back this year.
Juliet Harbutt, one of the world’s foremost authorities on Cheese, created and ran the British Cheese Awards for 21 years, has judged at the Swiss, French, NZ and American Cheese Awards and written numerous books and articles on cheese. The World Cheese Book, published in 9 languages, won Best Food Book in 2010 and has sold over 90.000 copies!
Radio 4’s Food Programme recently featured Juliet in their prestigious "My Life in..." series.
The Study of the Senses at Castello di Potentino is a new programme that brings the structure back to life in its traditional role as a hub for the arts and creativity in a modern, dynamic way. As a 21st century castle, Castello di Potentino addresses contemporary issues with reference to the wisdom of the past, through a series of interactive Learning Courses, Master Classes, and Events. Agriculture and viticulture are about growing and living, so eating and drinking well are an important element in the Potentino ethos which is concerned with the sustainability of how we inhabit a place and relate to it physically and mentally. The Events will promote a better hands-on knowledge of food, wine, music, colour, cooking, producing and developing in a mindful way that encourages people to make their own informed decisions about what they like and what they do to their minds and bodies. Mixing traditional ideas with current trends, local with global, working with creative minds, and experts in their fields from all over the world, Potentino will provide the setting for an innovative approach to taste and sensory experience.
Helena Attlee’s latest book Lev’s Violin: An Italian adventure was published last year and broadcast as BBC Radio 4’s ‘Book of the Week’. Her bestselling The Land Where Lemons Grow: The story of Italy and its citrus fruit has been translated into several languages and won the Guild of Food Writers’ Book of the Year 2015.
Julian Evans is the author of the acclaimed biography Semi-Invisible Man: The life of Norman Lewis and Transit of Venus: Travels in the Pacific. He has presented radio and TV documentaries, reported from central Europe and written about the war in Ukraine from the frontline.
Saturday 10 September
Arrive in good time to settle in before meeting the tutors and other writers for an aperitivo followed by dinner
Sunday 11 September
Using our senses as a way of expressing experiences and connecting to readers, we explore rooting our writing in the physical
world to bring it alive
Activity: Walking the Potentino valley with a local botanist
Sensory writing Aperitivo and dinner at castle
Monday 12 September
Today is about building skills to commit real people to the page, using their appearance, body language, behaviour and other closely observed details
Activity: Visit to the local market
Free time for lunch in local town
Workshop: Writing people, their settings and voices
Aperitivo and dinner at castle
Tuesday 13 September
We focus on framing a process or an event to make it interesting to anyone, even to those not specifically interested in it
Activity: Local shepherds making ricotta cheese, followed by cheese tasting
Workshop: Finding the universal strand
Tasting the wines of Potentino with Charlotte Horton, followed by dinner with Rachel Roddy
Wednesday 14 September
Today is led by Rachel Roddy, acclaimed author, Italian food expert and Guardian columnist
Activity: Learning to make pasta with Rachel in Potentino’s 13th-century kitchen
Lunch is home-made pasta –
Workshop: Armed with our
flour-covered notes and thoughts, we will talk and do three generative
exercises. We’ll also look at strategies for writing about food and practical tips for recipe writing, and to conclude will talk about how to find a sustainable, enjoyable writing process and how to balance messy creativity with structure, form – and dinner
Feedback session with Rachel, Helena and Julian
Aperitivo and ‘Getting published’, a question-and-answer session with Derek Johns, drawing on his career as an editor, publisher and leading
Dinner at castle
Thursday 15 September
On the final day we take you through a series of invaluable techniques for revising and polishing your work
Workshop: Ultimate editing: putting it all together
Free time to work on your writing
Celebration and sharing of your work
Dinner at a local restaurant
Friday 16 September
[We reserve the right to make changes to this timetable if necessary]
“Julian and Helena worked beautifully together in creating a transformative learning experience. Taking part has raised my standard of what I expect from my writing dramatically”
“I came to Potentino without an agenda, but I leave Potentino inspired to share my stories”
“Thank you both so much for a wonderful experience. I appreciate all your knowledge, generosity and hard work”
Board and lodging at Castello di Potentino
All sessions with Julian and Helena
Pasta-making Workshop and talk with Rachel Roddy
"Behind the scenes in publishing" discussion with Derek Johns
Trips for planned excursions
Last night's dinner at a local restaurant
What's not included
Transfers to and from Potentino (can be booked as an extra)
Meals on planned excursions
Prices vary by room choice and number of guests sharing the room.
A single person is € 2315.
Two people sharing a room is € 2000 per person.
Three people sharing a room is €1895 per person.
If you would like to pay a deposit
The payment system asks for payment in full. If you would rather pay a non-refundable 25% deposit at the time of booking, please enter the code DEPOSIT25 at checkout. The final payment will be due one month before the start of the course.
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