Cooking on events 

I cook at retreats and events anywhere in Europe. My food is seasonal and grounded. I like working with foraged plants, local organic produce and the slow magic of fermentation. I like kitchens with personality —mountains, gardens, barns, beaches —places where people come to reset or reconnect. 

My meals are hearty and warm, made to support the group rather than steal the spotlight. The love is in the ingredients and the way they’re treated. If you want food that nourishes people on more than one level, reach out.