This workshop uses crisp buttys to inspire creative writing through a series of writing exercises and eating. Participants will be able to create their perfect crisp butty using crisps sourced from local supermarkets like Chung Wah, that stocks crisps in flavours such as lamb shawarma, spicy hot pot, and cucumber, to put on bread bought from Wild Loaf, a local bakery, and some homemade condiments made by Heavy Digestations. We will use crisp buttys to begin conversations around accessibility and affordability of food, class, how disability affects our eating habits, and the traditions and memories food holds for us. We source the ingredients from local businesses to promote shopping small, local, and slow. This workshop is open to writers of all abilities.
Produced by: Georgina Tyson and Dongni Liang
Food by: Heavy Digestations
Facilitated by: Chandana Das
“Chandana Das is a writer and teacher from the Wirral. She is an English graduate from
Liverpool University and holds an MA in Creative Writing from LJMU. She has run writing
workshops for young people with SEMH and was a runner-up at Liverpool’s Pulp Idol Writing
Competition. Her writing interests include memory, duality, and the female experience and
she is currently working on her first novel. She loves dark, complicated stories and has never
met a cat she didn’t like. She lives on the Wirral with her husband, children, and various
Pets.
Her favourite crisp butty is made with two slices of white bread, spread with Philadelphia cheese, filled with a pack of Skips and a slice of Gouda; all covered in with Hellman’s Mayonnaise.”
If you have any questions or access/dietry requirements, please email us at info@the-royal-standard.co.uk
