Seven days cooking for a group of fourteen guests and two teachers. Menus built around the rhythm of the retreat, nourishing guests for over six hours of Ashtanga yoga practise.
Each day began with breakfast, a savoury option and something sweet. Alongside a smoothie or juice shot. Lunch was light a soup & salad. Throughout the afternoon snacks and energy boosts: bliss balls, stuffed Medjool dates, traybakes and each evening, a two-course evening meal to bring the group back to the table.