We offer various catering packages delivered and prepared by local chefs. Whenever possible, ingredients are locally sourced and seasonal. Vegetables and fruit from our Retreat garden can often be used.
All our catering packages work on a staff to student ratio of 8:1 meaning for every 8 students, 1 staff member eats free.
All catering packages include the sourcing of ingredients, preparation, serving and clearing/cleaning up.
Breakfast, incl. eggs
Lunch, one course
Dinner, two courses
Dinner, three course
Snack package, for self service
Vegetarian, vegan, gluten free and other specific dietary requirements available at extra cost.
Ayurveda menu also available.
All foodstuffs are subject to seasonality and availability.
Our chefs are more than happy to sit down with Retreat leaders to dicuss menu ideas.
For price details please enquire at firstname.lastname@example.org.
Continental breakfast: Freshly squeezed orange juice, homemade granola, bircher muesli, bread, toast and choice of spreads, platter of fruit, choice of milks, yoghurt and kefir, platter of cheese and ham.
Option with eggs: poached, scrambled, hard and soft boiled, fried and omlette.
1 course lunch: Morrocan chicken, slow cooked in saffron, preserved lemons and olives served with cous cous and vegetable tagine.
1 course lunch: Poached salmon with herbs and cream served on a bed of tagliatelle and spring salad.
1 course lunch (vegetarian): Pumpkin and potato gratin. Baked peppers. Butter bean and herb salad.
3 course dinner (vegetarian): Hot goats cheese salad. Baked aubergines with fresh tomato and coriander sauce, served with oven baked sweet potatoes. Apple and almond cake served with raspberry sauce.
3 course dinner (vegetarian): Peach and endive salad. Tofu and sweet potato in a lemon grass and coconut sauce. Stir fried veg. Rice. Apple and almond tart with raspberry sauce.
3 course dinner: Stuffed mushrooms with spring salad. Marinated Tuna steaks served on a bed of stir fried quinoa and spring vegetables. Mango and blueberry cheese cake.
3 course dinner (Ayuvedic option): Sprouted mung bean salad. Gingered black eye beans. Pumpkin and sweet potato bhaji. Brown basmati biriyani. Veg raita. Poached apple and pears with oat and quinoa crumble topping.
Kate was brought up in Zimbabwe on a farm, producing beef, maize, sunflowers, soya beans and a vegetable garden with every variety of vegetable. She and her sister loved to pull up carrots and sweet beetroots and eat them raw while walking up and down the rows sampling succulent peas, beans, young broccoli shoots and rhubarb. A happy childhood which lead her to taking her own children on food adventures to Mozambique and the Cape. She's since travelled in South America, The Alps and back to Zimbabwe. She has a great understanding of nutritious, sustainable food which she enjoys sharing.
Tracy is originally from the UK and has been cooking around the world for 20 years. Her passion for cooking is related to the Ayurvedic tradition of India, where she lived and studied for 8 years. Now she incorporates health factors from this in to her cooking techniques and strives to encourage people into a healthier lifestyle.
Angel grew up in Valencia and became interested in Mediterranean cuisine from a young age. He’s travelled extensively in South America, particularly Columbia and Peru, and his cooking style is heavily influenced by these countries. He combines traditional Spanish style with South American influences. As he’s learnt more about health his style evolved to look at cuisine increasingly from a well-being perspective. He buys all ingredients from Valencia’s impressive Central Market, which is locally grown, fresh and nutritious.