Sample Menu

Typical retreat vegetarian and vegan meals

Breakfast Lunch Dinner
Monday Vegan croissants | Mango and lime smoothie Leek and potatoes | Quiche with courgette and goats cheese | tofu quiche with red peppers and courgette - gluten-free pastry | Garlicky potatoes (warm) Beetroot, dill, seeds and creamy dressing | green salad (fresh shoots of rocket, batavia and mache) with lemon vinargrette Vegan pancakes with choice of pre-pared fillings (mushroom and cream cheese, artichoke and nut cream) | Vegan patisserie and vegan cheeses
Tuesday Buckwheat berry pancakes | Passion fruit and fresh orange smoothie Butternut squash, sweet potato, red pepper and coconut soup | Felafels | Taboulleh | Fresh humous | Baba ganoush | green (fresh shoots of batavia and pea shoots) with thyme lemon vinargrette Chilli with soft corn tacos, guacamole, fresh salsa and sweet potato wedges | Roasted fruit
Wednesday Fresh cinnamon rolls | strawberry and mint smoothie Carrot and beetroot soup | Caramellised Onion tart | Quinoa and roasted red pepper |potato salad with dill and mustard | rocket, nuts and sundried tomato Dhal, roasted aubergines curry and rice | Mango sorbet
Thursday Fresh soda bread with eggs, mushrooms, vege sausage and tomatoes | Berry smoothie French Onion soup | Roquefort and walnut in puff pastry | Globe artichokes with creamy vinagrette | Avocado and tomato | Roast sweet potato and toasted seeds | Chargrilled green beans and leaves in honey dressing Courgetti or pasta in fresh pesto | Tarte tatin
Friday Fresh banana and berry sugar free muffins | Pineapple and coconut smoothie Asian broth with mushrooms, greens and noodles | Nasi goreng with egg | Pressed tofu in thai green curry | sweet soy braised red cabbage | radish and orange with peanut dressing | coriander, mint, beansprout and sesame Black bean and mushroom burger with wedges and dips | Vegan chocolate mousse
Saturday Freshly made berry granola | Carrot and ginger smoothie Pea and mint soup | Fritatta with sweet potato and pepper | Squash and lentil salad | speciality tomatoes with basil | Fresh sprung mung and nut | mache and endive Roast vegetables with onion sauce and rosemary focaccia | Berrys with lavender shortbread
Sunday Tsampha (tibetan barley porridge) with chai and maple syrup berry and cinnamon smoothie Wild mushroom soup | Baked beetroot with goats cheese | stuffed cabbage leaves with nuts | Avocado and mango | Smashed potatoes with garlic Home made pizza with a selection of three toppings including vegan cheese and a gluten free base | Raw carrot cake

We grow many of our ingredients on our kitchen garden in the grounds of the retreat. We also source ingredients from local organic farmers and organic co-operative stores.

All the staff are passionate about good food and have experience cooking for festivals and workshops. We have guest chefs on some retreats.