FOOD &
DIETARY

Honest, homestyle cooking — good ingredients, real flavours, made with care. The menu rotates with the seasons: hearty curries, soups and bowl dishes in cooler months; lighter plates when it warms up. We source locally where we can and cook everything in-house.

There'll always be at least one main that's gluten free and vegetarian, with add-on options for those who eat meat or dairy. This isn't a private chef operation and we've never claimed to be — but we do care about what lands on your plate.

All meals from Friday dinner through to Sunday breakfast (7am–11am). Breakfast is self-serve buffet — cereals, fresh bread, fruit, yoghurt, condiments, tea, coffee and DIY eggs. Lunch and dinner are served meals that change with the season.

On longer 4-day and 7-day retreats, the same pattern runs across the full duration.

Most of the time, yes — provided you let us know at least 7 days before your retreat. We can accommodate:

Please be specific — gluten free and coeliac are not the same thing in a kitchen, and we cook accordingly. The more detail you give us, the better we can prepare.

We can't provide individually personalised catering for every possible combination of restrictions — this is group farm cooking, not private dining. But we'll always make sure there's something genuinely good on your plate. If you have a highly specific palate, you're also welcome to bring some of your own preferred food — the guest kitchen has a fridge, microwave, air fryer and toaster oven.

Contact us directly before booking at [email protected] — don't leave it in the booking notes field and hope for the best. We'd rather have an honest conversation upfront and make sure we can genuinely look after you, than have you arrive on Friday to find out we can't.