Do you need a chef for your retreat?
Work as a retreat chef is varied from driving a left-hand drive car, negotiating European supermarkets, to managing serious allergies and of course plating up delicious food. Over 50 retreats I have gained a huge amount of experience to deliver you the best experience for your guests. I have also attended many yoga retreats as a guest myself, which is what initially drew me to the role, this enables me to fully understand the needs of a retreat guest.
I currently have a close relationship with the retreat company Replenish You, through which I have catered for influencers such as Tally Rye, Rhiannon Lambert, Alice Liveing, Alex Crockford and Lucy Mountain. I have also worked with the retreat companies Stretching the City, The Retreat Club and The Reset, and a number of individual yoga instructors on a regular basis including Chloë Faulkner and Katy Bateman.
I usually suggest a buffet breakfast and lunch, so guests can choose to fill their plates to suit their appetites, and then a plated sit down dinner for the evening meal so guests can enjoy the experience to the fullest. Long dinners with friends are always my favourite parts of a holiday, and provide an extended time to sit and chat, review the day and put the world to right! I often join the guests for dinner and am always happy to chat about my recipes and share cooking tips.
I have a non-diet approach to healthy cooking, and simply like to celebrate beautifully vibrant food that tastes as good as it looks.
I usually provide a vegetarian menu with the option of a pescatarian meal a number of times throughout the retreat pending budget.
I can provide vegan options if requested, and am always happy to tailor my meals to cater for allergies.
For a UK weekend retreat, an early summer vegetarian weekend in Kent.
Scrambled eggs and smoky sautéed mushrooms, with local sourdough toast
Homemade granola with Greek yoghurt and roasted rhubarb, fresh strawberries
Selection of nut butters
Light lunch buffet
New potato, buckwheat, asparagus and edamame salad with harissa dressing
Grilled halloumi with mint & Homemade Hummus
Three course evening dinner
Carrot pate with roasted cauliflower wedge, crispy cauliflower leaves and nigella seeds
Miso roasted aubergine with white bean mash, radish, onion and pomegranate salad, steamed green beans with toasted almonds.
Lemon posset with strawberry coulis, strawberries and amaretti biscuits