Photography: Nino Franco Photo Contest

... and the winner is ...

Photography: Heather Gill

A Chef, A Photographer. A Storyteller.

Comfort Food Contest Winner

A Comforting Italian Trifle

Photography: Stuart Ovenden

"It's all about the details!"

Welcome Back Bord Bia - Irish Food Bord

Name Sponsor for From Plate to Page

Welcome to From Plate to Page

Are you:

  • a food blogger who has been blogging for a while and feels stuck in a creative rut?

  • happy with your writing but feel your photography needs work - or vice versa?

  • tired of attending traditional format conferences where you are one of dozens of bloggers simply listening and taking notes ?

If so, then From Plate to Page is what you need!

Monday, 19 October 2009

Ireland Sponsors

Principal Sponsor

Bord Bia - The Irish Food Board

BordBia_logoBord Bia (the Irish Food board) is the Irish food, drink and horticulture industry’s trade development and promotion organisation. It has its headquarters in Dublin, but also has international offices in Amsterdam, Dusseldorf, London, Madrid, Milan, Moscow, New York, Paris and Shanghai. Established in 1994, the Bord Bia aims to grow the success of Ireland's world class food, drink and horticulture industries by providing strategic market development, promotion and information services; and acting as a link between Irish food, drink and produce suppliers, and existing and potential customers throughout the world. As well as operating a quality assurance scheme for beef, pork and bacon and egg products, Bord Bia's objective is to develop export markets for Irish food and drink suppliers and to bring the taste of Irish food to more tables world-wide.



Nino FrancoAnyone who has visited the magical city of Venice has most certainly encountered the famous wine of Prosecco. The legendary estate of Nino Franco, located in the celebrated region of Valdobbiadene,  has been producing Prosecco wines for more than three generations.  With an ancient stonewalled vineyard, a beautiful villa B&B, the charming town of Valdobbiadene, Venice an easy 1hour ride/ train away,  and the steep hills surrounding them, a visit to the Nino Franco winery is a visit rich in food wine & travel story inspiration. An opportunity for a P2P participant & their guest to spend the night at the sumptuous with a private wine tasting w the Francos will be announced during the weekend.

Unquestionably one of the top producers of Prosecco today, the quality of the man is to be found in his wine.Primo Franco, grandson of the original founder, Nino, professionally and lovingly moved this estate into the twenty first century, setting the example to other producers. These proseccos are found on the list of some of the top restaurants and fine independent merchants through out the world. Contact the winery for info. The range of the 7 labels of Nino Franco prosecco is available in the UK via UK importer and Rustico is imported into Ireland via James Nicholson American wine critic Robert Parker scored Rustico 89/100, saying: "Rustico is clean and fruity, with a creamy texture and a lemon and melon aftertaste." In 2012, Wine & Spirit magazine awarded Rustico 90/100, saying The gold colour and peach nectar scent predict this to be rich, but a potent, nutty savour keeps it balanced. It finishes clean, tight and grippy- a mouthwatering aperitif”

T witter @ninofranco1919

Donald Russell

Founded in 1974, Scottish Royal Warrant holder Donald Russell is the UK’s premier mail order butcher and has built its reputation on supplying quality meat to hotels, restaurants and homes across the UK. Donald Russell use their skill and knowledge to produce meat with excellent marbling, tenderness and flavour, and today delivers quality beef as well as lamb, pork, game, poultry, seafood and chef-prepared ready meals direct to customers' doors.

Donald Russell has uniquely high butchery standards, trimming away all unnecessary fat, silverskin and gristle, leaving only the finest meat and fat for taste, which means that you get far more meat for your money. They use traditional methods to mature their beef for up to 35 days (depending on the cut), allowing time for the rich flavours to develop and for the meat to become incredibly tender.

Call 01467 629666 to order (Mon -Fri 8am-8pm, Saturday 9am-4pm, Sunday 10am-4pm) or log onto to see their fantastic range.


NomuLogoNoMU Brands was created by lapsed, professional caterer Tracy Foulkes in Cape Town South Africa. What started as an experiment in packing some of her own key blends and products, used in most of her catering, once branded as NoMU, suddenly accelerated and within a year Tracy was already shipping international orders. NoMU has since then carved out and retained a notable edge and reputation in the South African food industry for leading edge food branding and innovation.

The multi award-winning range of products range from Vanilla Paste and Extract, to a variety of Hot Chocolates, Spice Blends, Dippers, Instant Pesto and even a set of super-concentrated liquid stocks called ‘FONDS.’ NoMU has also recently ventured into publishing, now releasing their very popular range of ‘Recipe Cards’ in a RECIPE BOX format, combining modern convenience and style with an oddly sentimental and more tactile practicality.

More information can be found on their website or alternatively follow them on Twitter on @nomuchirps, or become a friend on Facebook,


Rococo logoIn 1983, Chantal Coady dared to follow her dream: to share with others her love for chocolate. Over three decades, four shops, and many, many delicious chocolates later, she has certainly shared her dream with thousands of customers from around the world - all the while supporting ethical trade for cocoa farmers.

After three decades, three books (about chocolate of course) and four shops later, Chantal and Rococo are still inspiring many through warm and inviting shops, delicately nuanced flavours and creative, beautiful packaging. The Academy of Chocolate awarded Chantal and Rococo for 'Changing the Way People Think About Chocolate,' and the Wall Street Journal recognised Chantal as the founder of the 'New British School' of chocolate.

Always intent on using authentic, healthy ingredients (eg a big 'no' to artificial vanilla and hydrogenated vegetable fat) and sourcing fairly, we're proudest of our latest venture, Grococo, the 'home farm' that is supplying its entire harvest of organic Trinitario cocoa beans to make the fine chocolate used in our house blend.

Facebook: Rococo Chocolates
Twitter: rococochocs


PatronBeeTequila_logo_BWSimply perfect in every way, Patrón tequila is an ultra-premium luxury white spirit that’s delicious on the rocks, and mixes flawlessly into any cocktail. From the highest-quality Weber Blue Agave plants grown in the highlands of Jalisco, Mexico, to the centuries-old distillation process, to the signed, handcrafted glass bottles, Patrón is produced with unparalleled attention to detail. Brands in the Patrón Spirits portfolio consist of Gran Patrón Burdeos, Gran Patrón Platinum, Patrón Silver, Patrón Reposado, Patrón Añejo, Patrón XO Cafe (coffee liqueur), and Patrón Citrónge (extra fine orange liqueur), as well as Pyrat Caribbean rums, and Ultimat ultra-premium vodka. For more information, please visit


BrancottBrancott Vineyard is the home of leading New Zealand wine brand, Brancott Estate, the original pioneer of Marlborough Sauvignon Blanc. We were the first wine brand to plant Sauvignon Blanc grapes in the now famous Marlborough region at a time when the region was deemed too far south to plant and grow this grape variety. In August 1973, Frank Yukich of Montana Wines (as we were then known), proclaimed; "Wines from here will become world famous". How right he was. The spirit of curiosity still drives everything our winemakers do and is leading to some incredible wine discoveries, from Sparkling Sauvignon Blanc through to our latest release, Sauvignon Gris.

Website -
Twitter - @BrancottEstate
Facebook -


EdHickJ Hick & Sons is a family run traditional Irish pork butchery that has been serving Ireland since 1927. The Hick family first came to Dublin in 1919, when three brothers Eddie, John and Henry left Berwick-on-Tweed on the Scottish Border. Their father, was born in Germany and started his apprenticeship circa 1878. Since then, the family have become synonymous with pork in Dublin, and 91 years later still continue to meet our customers' needs. Based here in Dun Laoghaire since 1985, Bren & Ed have recently opened up our factory shop, selling all pork and bacon produce direct to the public at wholesale prices - everything from a half pound of breakfast sausages to a half side of pork! Their bacon jam has rapidly acquired a cult following and has been described by some as "Ireland's answer to foie gras".

Website -
Twitter - @edhick
Facebook -


orange_moo_logoMOO.COM is an award-winning online printer with a difference. Along with MOO, you can create unique personalized business cards, minicards, postcards, greeting cards and stickers using your own images or photos.

MOO was born out of love of beautiful, high-quality print in 2004 when they decided to combine the values of professional design and uncompromising, high standards and make it accessible on the internet.

With a simple click of your mouse, upload your own photos and create exciting, personal business cards to promote your blog or business and help you network!

The MOO company vision is simple but ambitious: Great design for everyone!

Twitter @overheardatmoo
Google+ MOO.COM


Moorish Brand LogoMoorish Smoked Humous is a completely unique British twist on the healthy, classic dip.Moorish was created by Julie Waddell who is passionate about great flavour and natural high-quality food.

At Moorish, Julie believes in using old artisan methods to create delicious new foods and is passionate about doing things properly. Moorish is made using cold smoked chickpeas, not smoked flavouring. Not bulked out with oil and with no additives, Moorish is simply full of goodness and flavour.

Moorish creates not only the Original Wood Smoked Humous, but Lemon & Dill and Chilli Harissa flavours, as well! Moorish Humous is available at Waitrose, Fortnum & Mason, Wholefoods Market as well as many other find food stores and delis.

Moorish website
Julie’s lovemoorish blog
Facebook Moorish Smoked Humous
Twitter Moorishhumous

Jeanne Ambrose and Lindsey Ambrose - Heartbreak Recover Kitchen

Heartbreak Recovery Kitchen offers a how-to guide for cooking up a plan to shake the blues.
Everyone has good reasons to throw a pity party and the Heartbreak Recovery Kitchen shows you how to wallow with flair and flavor. Authors Jeanne and Lindsey Ambrose share enough comfort food in this fun and vibrant cookbook to coax happy sighs from just about any misery-burdened soul. They show you how to juggle life's lemons and create Lemon Margaritas. Or Citrus Beurre Blanc. Or Roasted Lemon Chicken. And then there is the chocolate…

Jeanne Ambrose and Lindsey Ambrose are a mother-daughter seasoned food-writing team. Jeanne is a writer and editor specializing in food/nutrition/health. She’s contributing food editor to several publications including Organic Gardening, Diabetic Living, Grilling 2010 and Italian 2010. She is a former editor and recipe developer for Better Homes and Gardens magazine and currently the editor for Taste of Home.

Lindsey, 25, has been a foodie since she was old enough to grasp a wooden spoon and start licking off the batter. She has cooked for Food Not Bombs in San Francisco and waitressed her way through college, pilfering ideas for inspiration. Lindsey’s travels also have inspired many meals—from Hawaii with its melting-pot cuisine (where she was born), to Mexico, and Italy.

Facebook: Heartbreak Recovery Kitchen
Twitter: @recoverykitchen


edgeware_reg_CMYK_Red_Gray Smith’s in business since 1886 and based in historic Hot Springs, Arkansas USA is a market leader in knife sharpeners. We offer a full range of sharpeners from the basic and original Arkansas Stones mined in Hot Springs, AR to the most sophisticated, and innovative adjustable style electric sharpeners.

The Edgeware brand was introduced to the Housewares Market to fill the need for quality innovative sharpeners at great values for both home and professional cooks. Edgeware® products include a full line of manual and electric knife sharpeners as well as the growing line of kitchen tools featuring the V-etched Better Zester and Graters. For more information please visit


Sunchowder's Emporia

Three years ago, Wendy Read left her corporate job to make jams – and not just any jams, mind you, but complex expressions of fruit derived from a few simple ingredients. With the freshest fruit around, Read makes each batch by hand in copper kettles. Using old French methods of jam making, such as allowing fruit to macerate overnight, Read coaxes luscious flavors out of berries and stone fruits. Since Read doesn’t add pectin, her preserves have a pure, smooth texture: They’re deliciously different from the average jam.  Each jam is Fruit-forward and full-bodied, with light citrusy notes. As if by magic, fresh fruit, sugar and lemon zest combine to make this mouthwatering jams by Sunchowder’s Emporia. The sugar and acid allow fruit to shine at its full flavor potential. The fruit in these jams is so ripe and luscious that it’s hard not to eat them by the spoonful.  Read’s jams are fabulous served on a piping-hot Danish, onto fresh shortcakes or mixed a spoonful with ricotta cheese and cinnamon for dessert. Jam is fun to have around, but hard to keep around when it’s Sunchowder’s Emporia.

We from the From Plate to Page team are delighted to have Wendy on our team of sponsors for the third From Plate to Page workshop in a row. Thank you for your faith and trust in us! 


DongellDonegal Rapeseed Company produces the finest award winning Donegal Pure Rapeseed Oil from crops grown in our cool, local climate.  The rapeseeds are harvested and pressed to give perfect, virgin quality, natural oil.  Perfect for baking, frying and making dressings Donegal Rapeseed Oil is rich in nutritional and health benefits.  The oil is
rich in Omega 3, 6 & 9, a great source of vitamin E and extremely low in saturated fat.

We are very proud of the fact that our oil won a Great Taste Gold award in 2012.  Our new product range of Garlic, Chilli & Lemon Infused Donegal Rapeseed Oil and a Honey & Mustard dressing/Marinade are also proving very popular.

Twitter: @donegalrapeseed
Facebook: Donegal Rapeseed Oil Company

Monday, 28 September 2009

Weimar: Getting there

Weimar is conveniently located fairly centrally to 3 major airports, is easily accessible via train and has quick connection to the autobahn.

By plane
The Leipzig Halle Airport (Flughafen) is the closest airport for all intents and purposes. It is an international airport, with most major cities one stop away. With a train station directly at the airport, trains to Weimar are easily accessible and just an hour away from the Weimar Main Train station.
The Leipzig Halle Airport (Flughafen) is the closest airport for all intents and purposes. It is an international airport, with most major cities one stop away. With a train station directly at the airport, trains to Weimar are easily accessible and just an hour away from the Weimar Main Train station.
We recommend that our participants look for flights to Frankfurt Airport as it will provide several flight connections during the day, the fees are not as high as the smaller airports, and train connections to Weimar are fast and efficient. 
By train
Getting to Weimar by train is extremely convenient. Deutsche Bahn offers direct connections from Frankfurt, Berlin, Leipzig and Erfurt to name a few major cities around Weimar. Weimar Hauptbahnhof (Main Station) is only 5 km from the Kippequelle guest house. You can take a:-  taxi: easily located just outside the train station, and a trip to the Kipperquelle will cost about €10-12  -  bus: line 1 will bring you straight to the Kipperquelle where the bus stop is situated right next to the guest house. A single one-way ticket costs €1.70
-  taxi: easily located just outside the train station, and a trip to the Kipperquelle will cost about €10-12  -  bus: line 1 will bring you straight to the Kipperquelle where the bus stop is situated right next to the guest house. A single one-way ticket costs €1.70

The nearest airport is the Erfurt Airport approx. 25 km from Weimar. From the airport you can get a tram to Erfurt Main Station. Simply take the city rail line 4, which starts in front of the terminal and brings you directly to the main station. From the main station you can catch the Regionalbahn directly to Weimar main station, where taxis are easily available to bring you to the Kipperquelle, just a 10 minute drive away.
Although Erfurt is the nearest airport, few connections and high fares make it only feasible for business travelers.
Frankfurt Airport is one of the the main airports in Germany and offers the best international connections for flights arriving from all over the world. The Airport Train Station provides a direct connection from the airport to Weimar Main Train station via the fast ICE train in a short 2.5 hours.

Weimar accommodation: Kipperquelle Landsguthof

From Plate to Page will be held at the Kipperquelle Guest House in Weimar, Germany, a city famous for its cultural heritage.  On the outskirts of this city which was home to such great thinkers as Goethe, Schiller and the Bauhaus movement, you will find a quiet and secluded haven at the Kipperquelle.  The Guest House provides the ideal setting for 3 days of undisturbed community living, working and creative development.

Surrounded by unspoilt nature, the Kipperquelle is a lovingly restored Landsguthof or country guest house, within which we will be occupying a large private apartment.  The apartment offers large, comfortable sleeping quarters, a communal living space and private garden with a sunny terrace as well as a working kitchen where we will be able to cook, write, style and photograph to our heart’s content. 

From Plate to Page attendees will share one large apartment (sleeping 6) and 2 double rooms. The large apartment is equipped with an open kitchen and a terrace where many of the workshop’s activities will be held. Furthermore we also have exclusive use of the conference room for presentations and group discussion throughout the weekend.

For more details, visit the Kipperquelle’s website (in German) here

Weimar: Programme


Friday, May 20

12:00 – 15:00Check in at the Kipperquelle,
Weimar, Germany
Meet & Greet : lunch, opening session
15:00 - 17:00SESSION 1: Free-style writing & photography *

finding your own style & thinking out of the box 
style and shoot in 2 different styles making use of props and subjects provided.
19:00 Dinner in Weimar & Session 2*
Restaurant photography
Writing a restaurant review: discussion**

Saturday, May 21

Session 3:  Writing, Styling & Photographing for your Blog
9:00 – 10:00Breakfast
10:00 – 12:00Preparation for picnic lunch
Discussion & Assignment: Photographing, Styling & Writing a Picnic
12:00 – 15:00 Picnic Lunch & Style/Shoot/Write for a Picnic Assignment**
15:30 – 17:30Coffee break
Time to complete writing assignment and processing photos; one-on-one time with   instructors, discussion, preparation of presentations
17:30 - 18:30 Presentation of day's assignment
19:00Cooking & dinner**
Discussion/analysis & critique of day’s projects

Sunday, May 22

Session 4*: Writing, Styling & Photographing Professionally

9:00 – 10:00Breakfast
10:00 – 11:00Evaluation of picnic assignment
11:00 – 11:45Post Processing - PS/Lightroom
12:00 – 15:00Cooking & lunch**
Live styling/photo session
15:00 – 16:00Writing Session : Structuring, Polishing & Finalizing 
16:00 – 19:00Free time to write, shoot, discuss.
Time for one-on-one with instructors.
Discussion, analysis, critique of day's assignment.
Presentation of article & photos.
19:00Dinner in Weimar
Evening discussion/analysis & critique of day’s projects

Monday, May 23

8:00 – 9:00Breakfast
By 12:00Checkout

* Programme & Assignments to be updated and more detail provided
** Activities (meal preparation, breakfasts, lunches and dinners, walks and visits) will be the source of either a writing, styling or photography opportunity, assignment and learning experience.

Plate to Page Weimar: May 2011 (closed)

© Julia House

Twelve participants who had never met. Eleven nationalities. Four instructors. Three days of pretty intense writing and photographing, and living in close quarters with one another. Sixteen people who arrived as strangers but left as friends; with heads humming with inspiration and ideas, and hearts full of affection. That pretty much sums up the the first Plate to Page food writing and photography workshop which took place in Weimar, Germany 20-22 May 2011. Here are a few impressions of the weekend, in words and pictures. To hear what people are saying about the Weimar workshop click over to our Workshop Reviews page.  

For the full run-down and more pictures, click here


The four instructors Jeanne, Meeta, Ilva and Jamie welcomed the participants from around the globe:

The serious work of the day kicked off after lunch with a discussion on the difference between good vs. bad food writing and photograph; presentations from all four presenters; some very intense practical writing and photography sessions in small groups of six participants with two instructors each; and a presentation on low-light photography in restaurants. 

Saturday morning bright and early, we were back at the Kipperquelle and raring to go with the distribution of the goodie bags.  Soon it was back to work and the morning flew by once again, taken up by a photography presentation and a writing workshop that saw the participants playing word association games to kick-start their post inspirations.

 Lunchtime saw participants heading out into the sunshine to put into practice what they had learnt and style food for a picnic shoot, using the gorgeous vintage props sponsored by Paula Walters, and edible treats brought by each of us from our home countries. We spent a good hour in the dappled sunlight under the trees, arranging food, photographing food, rearranging food (on our knees in the gravel at some points!).

After all participants had a chance to present their work, the school was over for the day. People were quickly divided into teams to work on starters, main course and dessert for the evening's meal.  Dinner, eaten al fresco at a long table under the stars. 

The morning's writing exercises were all about choosing your words carefully and putting the reader in your shoes; while Meeta and Ilva unlocked the secrets of Lightroom, Photoshop, and working effectively with Lowel Ego lights. From there we moved onto some tips for selling your work and getting published, which took us neatly to lunchtime: honeyed goat cheese & pine nut salad; mustard-crusted beef fillets; and baked pears with zabbaione and fresh berries.

© Junglefrog Images

After lunch, calm descended as participants wandered off in pairs to complete a magazine article with pictures documenting the lunch, and presented their pieces to us. Once everybody had presented and discussed their articles and photos, it was time for a quick wrap-up and then it was all over. Our farewell barbecue dinner was at Gasthaus Taubach where we did the lucky draw that saw two lucky winners walk away with Lowel Ego lights kindly sponsored by Prokit - congratulations Astrid and Jasmine! 

© Junglefrog images

Tuscany: Getting there

Pistoia is conveniently located fairly close to 2 major airports, and is also accessible via train as well as having a quick connection to the autostrada.

By plane

Participants can choose to fly into either Florence or Pisa airports.  

If you are flying into Florence airport, these are your options for getting to Il Salicone:
- by car: approximately 30 minutes by car.
- by train:  take a bus from the airport to the main train station in Florence and then take the train from Florence to Serravalle (Pistoia)
- by taxi from Florence airport direct to Il Sailcone (about €65)
- by bus from Florence Airport to Pistoia  - but the buses do not run very frequently

If you are flying into Pisa airport, these are your options for getting to Il Salicone:

- by car:  approximately 50 minutes
- by train:  take a train directly from Pisa airport to Serravalle (Pistoia)

By train

Getting to Pistoia by train is convenient as there  are several trains every hour from Florence at a low cost.  Serravalle (Pistoia) station is only 2 kilometres from Il Sailcone and we can arrange to fetch you from the station once your arrival times are confirmed. 

Tuscany accommodation: Il Salicone

Accommodation at the October Plate to Page workshop will be in Il Salicone, a large mid-19th Century Italian villa near Florence, just outside the town of Pistoia.  The villa has a lot of atmosphere and is situated on extensive grounds in a spectacular rural setting that is so typical of northern Tuscany.  Pairs of participants will share rooms (some with double beds), each with a private bathroom.  We will also have access to the villa’s many public rooms, the large kitchen, and the secluded grounds where we will be able to cook, write, style and photograph to our heart’s content. To see more of Il Salicone, click here to visit their website.

Tuscany: Programme


Friday, Oct 28

12:00 – 13:00
Check in at the Il Salicone
Meet & Greet : lunch, opening session
13:00 - 14:00
Getting to know you - delegates’ 5 minute “elevator pitches” to introduce themselves and their blogs
14:00 - 15:00
Good v bad food writing & photography
15:00 - 16:30

Finding/Defining your own style & thinking out of the box

Style and shoot photos in different styles making use of props, and subjects provided 

Coffee break
17:00 - 18:00
PHOTOGRAPHY PRESENTATION - technical aspects of photography
18:30 - 19:00
Shooting and writing outside the studio 
Cooking and dinner at the villa

Saturday, Oct 29

ASSIGNMENT 1 - Writing the Seasons
8:00 – 09:00
Breakfast at the villa
09:30 – 15:00
Vineyard visit, wine tasting and lunch (incorporating practical writing exercises and hands-on photography practice)
15:30 – 17:00
Time to complete writing assignment and processing photos; one-on-one time with instructors, discussion, preparation of presentations
17:00 – 17:30
Coffee break
17:30 - 18:30
Presentation and evaluation of day's assignment
Cooking & dinner at the villa
Discussion/analysis & critique of day’s projects

Sunday, Oct 30

ASSIGNMENT 2: Group work 
8:00 – 9:00
9:00 – 10:00
10:00 – 11:00
Photography presentation 
11:00 - 12:00
Post Processing - PS/Lightroom
12:00 – 15:00
Cooking & lunch at the villa (incorporating photography of the meal for Assignment 2)
15:00 – 17:00
Free time to write, shoot, discuss.
Time for one-on-one with instructors.
17:00 - 18h00
Discussion, analysis, critique of day's assignment.
Presentation of article & photos.
Dinner at the villa

Monday, Oct 30

8:00 – 9:00
By 12:00

The instructors reserve the rights to modify the program should the need arise.