Local, Seasonal, Organic

Focusing on local sustainability I have the joy of working with local vegetable & mushroom growers, ensuring I use the freshest seasonal vegetables with the least mileage. I use organic whole food suppliers with trusted supply chains. Eating seasonally means that the produce is grown in its best suited environment, without the need for chemical pest control, fertilisers or long-distant transport. Organic seasonal produce, aside from any sustainability or ecological benefits, is far superior in flavour.


A strictly vegan diet isn’t always the most sustainable option. Like everything: it’s relative. My vegan menus are designed to celebrate the abundance of wonderful British produce with the occasional luxurious treat from afar. Everything in balance. You are invited to try a plant-based diet, free of substitutes and replacement products for the duration of the retreat.


I never use meat or dairy substitutes. Aside from the plastic they’re wrapped in, the expansive list of unpronounceable, unrecognisable ingredients on said plastic is a clear indication that this isn’t nourishing. I do, however, make a rather delectable fermented cashew ‘cheese’.

Palm Oil

I never use products with palm oil. Period.


I occasionally use soy products, mainly tempeh, which is fermented, but not as a sole replacement for protein/meat. Over consumption of any one thing is only ever going to cause problems.


I give myself a nut quota for each long weekend retreat, particularly with cashews due to the method of harvesting and processing them. I only use organic nuts.

Waste and Cleaning

All of my cleaning products & materials are at least biodegradable or recyclable; at best compostable. I produce very minimal waste. All food waste is composted myself. Using no processed foods means no processed packaging.
Anything I can reuse, I reuse, before eventually recycling it when it has reached the end of its functional service.


Herbs tend to come in plastic to keep them fresh. Where possible I grow my own and bring them to retreats to further minimise waste, knowing the soil they grow in has come from another retreats peelings.

Giving Back

I donate a portion of my earnings at my events to the World Land Trust’s Buy an Acre campaign which invests money in buying land to protect natural landscapes.

table spread
breakfast jars
Joe the chef walking in garden

Joe catered for 34 guests for a lunch party to celebrate our daughters 30th birthday.  She is on a plant based diet and to add to the challenge she is also on a gluten free diet.  Her wish was to be able to eat everything,  Our 34 guests, most of whom were carnivores, were truly amazed by the wonders of a plant based menu.  A delicious 3 course feast using seasonal and locally sourced ingredients  with tremendous variety in taste, flavour, colour and texture.  We were all so impressed.  A large part of the cooking and prep was done in our home kitchen, Joe was highly organised, efficient and left the kitchen spotlessly clean.  He had even baked fresh bread on the day!  We would not hesitate to recommend him.

Ann Simon – Popup Restaurant Customer

As a retreat teacher sharing weekends at different Uk venues, I can honestly say Joe is my favourite retreat chef! His meals are not only delicious and beautiful on the plate, but they feel good for the soul too. His passion for sourcing local, organic produce to create and share plant-based seasonal dishes is such a pleasure to enjoy. No request is ever too much trouble too, always accommodating to guests specific needs with ease and a smile! Thanks Joe. Can’t wait to enjoy your food again soon.

Carolyn – Yoga With Carolyn

I’ve been running retreats in the UK and abroad for almost 11 years and probably hosted at least 150 day and weekend yoga retreats in that time. I would gladly say Joe’s catering was up there with some of the best. I loved his vibe, a super cool, chilled, happy soul who clearly loves food and nourishing people very much.

Saira Francis – Mellulah Yoga

I was lucky enough to bring a group of hungry yogis to Holwell Holistic Retreat which was catered beautifully by Satori food. I really can’t fault Joe’s cooking which was hearty, healthy and delicious. The food was thoughtfully planned and presented with generous portions and with great attention to detail and I found Joe charming and very easy to collaborate with.

John Collins – Retreat Host

Joe’s mastery with flavour and vegan cuisine is second to none. Take ordinary vegetables, pass them to Joe, and BAM you’re faced with seriously delicious plates of good-looking food.

Imogen & Sam – Holwell Holistic Retreat

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