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Retreat Catering

I offer in-house dining for local wellness, yoga, surf, and walking retreats, working closely with stunning venues and using seasonal, local, and organic produce. My vibrant, wholesome menus are designed to nourish and energise, turning shared mealtimes into a memorable highlight of the weekend.

Brunch Selection

  • Shakshuka
    Middle Eastern spiced tomatoes & peppers, served with whipped feta & brown seeded sourdough.
    Vegan Option: Chickpeas & spinach, topped with toasted nuts & edamame.

  • GF Pancakes
    Served with a selection of yoghurt, fresh fruit, homemade berry coulis & almond butter.

  • Granola Jars
    Layers of fresh fruit, yoghurt, almond butter, berry coulis, pomegranate seeds & maple-cashew-cinnamon granola.

  • Smashed Greens on Toast
    Choose smashed avocado or minted peas, topped with roasted herby tomatoes or feta, rocket & toasted seeds.
    Optional local creamy scrambled egg.

  • Homemade Hummus Platters

    • Minted Beetroot & Chickpea

    • Lemon, Coriander & Butter Bean
      Served with ruby kraut, toasted hazelnuts, pumpkin seeds, feta, pomegranate & herbs.

  • Bircher Pots

    • Carrot Cake: Apple, carrot, walnut & raisin, topped with Greek-style yoghurt & local honey.

    • Apple Crumble: Spiced apple layers, Greek yoghurt, chunky crumble.

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Brunch Salads

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  • Herby New Potato Salad
    With spring onions, fresh herbs, capers & a wholegrain mustard vinaigrette.

  • Roasted Carrot & Lentil Salad
    With cumin, coriander, tahini-yoghurt dressing & toasted seeds.

  • Summer Greens Salad
    Rocket, spinach, shaved fennel, radish & a lemon-honey dressing.

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Juices, Smoothies & Shots

 

  • Juices

    • Beetroot, orange, carrot, ginger

    • Apple, carrot & ginger

    • Apple, celery, lime & mint

  • Smoothies

    • Peanut butter & banana

    • Berry & yoghurt

  • Wellness Shots

    • St. Clements: Orange, lemon, ginger & turmeric

Evening Selection

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  • Miso Baked Aubergine
    With peanut satay dressing and Asian slaw

  • Stuffed Portobello Mushrooms
    Rich tomato sauce, pesto, pine nuts & local cheddar

  • Harissa & Tahini Roasted Cauliflower Steak
    Served with smoky butterbeans & spiced pea purée

  • Moroccan Spiced Stew
    Herby cashew nut quinoa & harissa-lemon baked hispi cabbage

  • Curry Night Feast
    Chickpea, spinach & paneer tikka masala, cheesy malai broccoli, lentil dhal, brown basmati rice, minted beetroot slaw or coconut & kale sambol, pineapple chutney

  • Leave-to-Bake Options:

    • Aubergine Parmigiana

    • Mushroom & Kale Lasagne (feta crust)

    • Pepper, Mushroom & Courgette Lasagne (creamy tomato & mascarpone, local cheddar)

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Evening Salads

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  • Roasted Beetroot & Orange Salad
    With toasted hazelnuts, dill & orange vinaigrette.

  • Wild Rice, Pea & Herb Salad
    With pickled shallots, microgreens & lemon-tahini dressing.

  • Tomato & Cucumber Tabbouleh
    With bulgur, mint, parsley & a zesty olive oil dressing.

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Puds

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  • Lemon & Ginger Cheesecake Pots

  • Minted Watermelon & Blackberries w/ Lime-Honey Yoghurt

  • Miso Seasonal Crumble w/ Local Ice Cream

  • Chocolate Orange Truffle Cake w/ Clotted Cream

  • Sticky Toffee Pudding w/ Almond Butter Sauce & Local Ice Cream

  • Peach Melba Pots (raspberry mousse, baked nectarines & peaches)

  • Banana & Miso Caramel Cheesecake Slice

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Cakes

(Gluten & refined sugar free. All available vegan.)

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  • Chocolate Orange Chunk Brownies

  • Carrot Cake Muffins w/ Orange Cream Cheese Topping

  • Chocolate Chunk Banana Loaf

  • Peanut Butter Raw Brownies

  • Lemon Polenta Mini Loaves

  • Chocolate Rocky Road

Request a Quote

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