A postcard from Portugal: behind the scenes on retreat

I love cheffing on retreats. It’s a mental and physical workout for sure, but there is nothing like feeding people over a week and seeing them feel nourished with a menu built to support their bodies whilst exercising in the sun. I’ve had the pleasure of cooking for two amazing groups of strong women over the past couple of weeks, and I wanted to share some of my favourite ‘postcards’ below of the food that’s fuelled them.

Citrus, Cucumber & Mint Coolers

On arrival a quencher is just what’s needed. This bright mixed citrus quencher with mint & cucumber is cooling for the body and replenishing after an early flight.

Cacao, Goji & Coconut Granola

THAT granola. Find a version of it here.

Zhoug, Charred Teriyaki Broccoli & Magic Seeds

I love dips. Turns out if there’s not a dip at the table I’ll always go hunting for something in the fridge to help bring a meal to life. For me, although these are the sides of this particular day’s lunch (fish being the star), the sweet, spicy and herbacious-ness of zhoug will always be my favourite thing at the table.

Apple, Cinnamon & Cardamom Crumble Cake

As someone with a nut allergy who regularly caters gluten free I use a lot of oats in place of ground almonds. These little spiced caked are always a winner, and served on greek or coconut yoghurt they are a healthier option for a light dessert.

Seafood Puttanesca, Crispy Kale

All retreats are different, but both groups this time wanted a mix of animal protein in their menus and a cheeky glass of something cold on the last night. After a big day out either hiking of at the beach, for me dinner needed to feel like a celebratory meal out, think luxe seafood and a veg heavy pasta after a week of vegetable packed goodness!

A celebratory cocktail over the rice fields

One for the chef right? Toasting then end of a brilliant week, and celebrating the next adventure.