Our Karma kitchen chefs create inspiring delicious menus for the past eight years, providing a nutritional and varied range. We also cater for Vegetarian and Vegan diets, even if you only eat vegetarian once or twice a week your body and mind will thank you for it. Using organic locally sourced produce flavours and techniques from all over the world.
Our vision is for a healthier happier future for all.
"If we really 'are what we eat,' then inspiring guests to explore healthier options and enjoy authentic, restorative, home-made meals, is indeed our priority. Modern-day living leaves us spoilt for choice, with quick-fix, highly processed foods that make us sluggish and often compromise our bodies most important but fragile systems. With a background in pop-up restaurants and coming from a family of gastronomic cooks, our passion for real food is infectious.
"We pack our menus full of nutrients; all meals are from scratch. Life is BUSY, sometimes all you need is a little inspiration to get creative in the kitchen again and to learn some quick tips and tricks to help you prepare ahead."
We aim to be as Eco and Bio friendly as possible. It is an integral part of our ethos to continue to help save the planet.
At the venue, and in our own homes, we continue to plant bee-friendly plants, such as Lavender native to France. We are fortunate to have a well-stocked kitchen garden and access to local growers and artisan markets.
We use little or no plastic; we recycle constantly feeding the compost heap and recycling any bottles, cans, and cardboard.
We use Bio friendly cleaning products, and all of the toiletries we provide are by local artisans using products from the area.
Being Green is fundamental for all of our survival.
BREAKFAST Nutritionally balanced start to the day
Sample Breakfast Juice shot
Chia puds with fresh fruit, local honey and coconut chips.
Homemade breads, award winning preserves.
A full selection of herbal and regular teas. Fresh Ginger and. Turmeric. Matcha and freshly brewed coffee.
LUNCH Satisfying and balanced
Celeriac and parsnip mouse with toasted pumpkin seeds, creme fraiche and chives.
Goats cheese, fig salad with local Correzian honey drizzle
Dressed leaves in a passion fruit vinaigrette
Confit de canard
Courgette, tomato and aubergine stack, broken pistachio crumble
Smashed potatoes with parsley and chives
Steamed French green beans
Cheese board with iced grapes and fresh orange slices
Cucumber and fruit waters
AFTERNOON TEA All the naughty in healthy ways
Selection of teas
All the fruit cake with coconut and marmalade crunch top
Festival of nuts covered in 70% dark chocolate
DINNER a 3 course delight for the soul
Gazpacho cup with goats cheese crouton, smashed salsa verde
Cod fillets in tarragon and lemon
Broccoli with garlic and olive oil
Chocolate mousse with frozen berries and ginger crisp
Organic Red, Rose and white wine is optional at dinner