Retreats

I can cook for your yoga retreat or
any getaway you might be planning. 

Retreats are often in beautiful settings: in quiet spots close to nature. It’s important to me that the food on my retreats has a similar sense of place. Before planning any menus I research the local area thoroughly, sourcing small scale producers of seasonal produce. All the meals on my retreats will reflect the environment we are in and the time of year. All the meals are plant based and can be vegan if required. I can give a talk about cooking seasonally or, if the kitchen is suitable, a class or demonstration

Scroll down to have a look at some of my previous retreat cooking.

Astanga Yoga Retreat
Fishley Hall, Norfolk 
March 2022

Fishley hall is a stunning country house a stone’s throw from the Norfolk coast. Nature is all around and the yoga space looks directly out at the gardens. Food is prepared in a flagstone kitchen and served at a great farmhouse table. This was a late winter retreat with spring in the air so the nights were cozy but the days were full of the promise of warmer days ahead. The menu was designed to reflect this.

Breakfast Highlights

  • Home made granola with seasonal fruit, (in March this meant fresh pomegranate and compotes of Yorkshire rhubarb or quince).

  • Yoghurt and milks (these can be plant based if required).

  • Breakfast dishes inspired by my time in South India:
    Idli with sambhar and upma (semolina) with nuts and spices. 

  • Local breads, butter or olive oil and home made spreads. 

  • Tea, herbal infusions and coffee 

Dinner Highlights

  • Roast celeriac with sage, lemon and porcini mushroom sauce

  • Cavolo Nero with butter beans and Seville Orange pickle 

  • Radicchio and chicory, hazelnuts and pears

  • Local hop shoots, steamed and dressed with cold pressed rapeseed oil 

  • Purple sprouting broccoli with tahini and sesame seed dressing 

Astanga Yoga Retreat
Tarifa, Spain, June 2023

Villa La Peña is just an outside the ancient settlement of Tarifa, on Spain’s Costa de la Luz. It’s an extraordinary part of the world. Here the Mediterranean Sea gives way to the Atlantic and Morocco seems as if it is in touching distance across the straights of Gibraltar. Moorish influence on the local cuisine is as tangible as the North African coastline. In June the days were long, hot and dry, with the famous Levante wind keeping things lively. I wrote menus that reflected as much of the local culture and produce as possible…plus we lucked out with the presence of an outdoor Paella burner by the pool.

Breakfast Highlights

  • Home made granola with seasonal fruit,: Figs, peaches, Apricots and cherries were a highlight

  • Yoghurt and milks (these can be plant based if required).

  • Breakfast dishes from the region
    Sourdough tostada with olive oil and tomatoes

  • Local Goat’s and sheep’s milk cheeses

  • Tortilla de patatas

  • Quinoa and courgette fritters

  • Tea, herbal infusions and coffee 

Dinner Highlights

  • Spanish Rice with locally grown shiitake mushrooms, green beans and peppers

  • Local asparagus chargrilled and served with lemon and olive oil

  • Papas al pobres…potatoes slow cooked with peppers and garlic

  • Ajo blanco, nicknamed the white gazpacho of the region, made with fresh almonds

  • Roast, stuffed spiced aubergines

  • Little jellies of tinto de verano