Camp Feasting

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Our head chef is the amazing Brydie Rowan. With a professional career as a chef spanning almost 20 years she has catered for a diverse range of tummies from fine dining on yachts, raw and holistic foods on retreat and huge Indian feasts in fields….not to mention having worked the stoves of respected Brighton café’s and restaurants.

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With a team of experienced chefs she cooks with quality, joy and balance in mind – with the intention to create food that excites, nourishes and supports people.

Here’s a sample of a few of the feasts for this year:
– Butternut Squash, Apricot and Almond Tagine & Wholemeal Couscous Tabbouleh
– Puy Lentil, olive and herb Salad, Homous, Pitta & Quinoa, beet and kale Salad with toasted nuts
– Red Lentil Dal, Saag Aloo, Tofu and Aubergine Dhansak, Brown Jeera Rice & Pan Puri

Meals are always served with a back up for little people with delicate tastebuds.

Accustomed and happy to cater for dietary needs Brydie welcomes you to provide any info regarding your diet that will ensure your gut and senses are well fed.