Retreat Cooking
Overview
We have been cooking for the Holly Rigby Writing Retreat at the Old Rectory Newport, Pembrokeshire. Well, it is a weeklong event focused on writing, meditation, yoga and wellbeing, with a digital detox thrown in for good measure. Between 9pm and noon the next day it’s also silent. The Constant Cook provides breakfast, lunch, afternoon tea and supper for 15 retreatants over six days. Fortunately, our kitchen is very Zen, no histrionics, so we fit in really well. It is a beautiful location overlooking Newport sands and the sea beyond. We cook delicious, plant-based dishes, presented sharing style for guests to help themselves. We are happy to work to any dietary brief and we can deal with all allergies.
The budding writers, some published already, come from all over the world, USA, Australia, France, Canada, Palestine, Denmark and across the UK. We love to introduce them to some of the hidden culinary gems we have found locally. Some established businesses like Awen Organics over in Nevern a couple of miles away, producing amazing and beautiful organic vegetables and salads. Some, passionate individuals with a penchant for chillies, like David Sears over at Pantry Fields in Cilgwyn, producing small batches of hand-crafted crispy chilli oil to stir through your breakfast tomatoes, or a homemade marmalade to spread on your toast afterwards.
And while I am at it, our eggs come from Parc y Morfa, a small farm at the top of the hill overlooking Fishguard harbour. Bread comes from Crwst in Cardigan, fresh every day. Milk, farm fresh, non homogenised from The Carningli Dairy at Llwyngwair Home Farm, just outside of Newport, whilst our granola and freshly baked cakes are made by Bee’s mum, Philly, in her kitchen in Cilgwyn.
Sample Menu - Day One
Breakfast
Scrambled egg with crispy chilli oil cherry tomatoes, toast | Porridge, berry compote, yoghurt, granola
Lunch
Superstraccia, courgette, butterbean, pesto, crostini | Awen organic mixed leaf salad
Tea
Vegan, gluten free chocolate torte with sour cherries
Supper
Carrot, ginger, fennel, red lentil soup with yoghurt, chilli flakes, toasted sesame oil | Freekeh with grilled vegetables, herbs & Burella
Crwst sourdough, butter
Feedback from previous Retreatants
The food was absolutely fantastic, Martin is a truly talented chef. There is absolutely nothing I could fault or recommend that would have made the meals any better than they were, what that man can't do with a broccoli floret is nobody's business! Afternoon tea and cake was a lovely touch (especially after getting back from an invigorating swim in the sea!)
The food felt so, so nourishing and prepared with such care, it didn't leave me feeling 'heavy' in the body which helped to feel relaxed and energised. Each meal felt so special and a gift. Huge appreciation for Martin! It was nice to have a selection of fruit throughout the day as well
The food was incredible, Martin and Bee are stars! I was worried I wouldn't have enough snacking options, but I rarely needed the backups I brought.
Food, a dream!!! Delicious and nourishing
Having the food prepared and 90% washing up done was incredible. It really let my body fully unwind and feel incredibly safe. The food menu was delicious!
All excellent. The food was really amazing. Not sure when I will ever eat so well again!
The food was amazing and nurturing. I was grateful that my dietary restrictions were so easy to follow.
Food was out of this world.... every day a feast for all the senses!
The food was delicious. Vegan provisions were 10/10
Absolutely loved the food! Every meal was a feast and so beautifully and carefully put together. Wouldn't change a thing about that 10/10.