Workshops

I regularly cook for workshops where everybody sits down to a delicious meal in the studio.

The venue doesn’t need to have a kitchen. I come fully prepared and all crockery, cutlery etc… is sourced from bamboo or sugarcane, which means it is composted on my allotment afterwards! Menus reflect the season and can be vegetarian or vegan. 

For yoga workshops I tend to write menus reflecting my many trips to southern India where I regularly practice. This is mostly because the food is delicious… but it is also naturally supportive of a yoga practice. I can include a talk about the principles and preparation of food to support a yoga practice (or any other life enhancing activity)!

Sample menus

Early Summer

  • Idli and beetroot sabji and coconut chutney 

  • Sprouted mung been, cucumber, mint and dill 

  • Short grain brown rice, asparagus and wild greens 

  • Srikand with rhubarb and strawberries 

Autumn

  • Pumpkin and sweetcorn korma 

  • Channa Dal and aubergines 

  • Upma and yellow peppers 

  • Curd rice with pomegranate and mint 

  • Apple and bramble crumble tart 

Winter

  • Roast butternut and red cabbage thoran 

  • Rich Dal with turmeric and black pepper

  • Fennel and  potato masala 

  • Fennel, mooli and sprouted mung beans 

  • Date, tamarind and walnut cake