Ethos.

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.

Plant-based

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.

Substitutes

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.

Soy

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.

Nuts

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

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.