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