When you're planning a retreat, there’s a lot to think about. The location, the schedule, the flow of the days. And in the middle of it all is the food. Not just something to fill the gaps, but something that genuinely supports the energy and intention of the retreat.

Retreat meals should feel thoughtful and nourishing. They should give guests a sense of being looked after, while helping the group settle into a shared rhythm. If you're a retreat host, this guide walks you through what I consider when planning food for a multi-day event, and how calm, well-prepared catering can support the whole experience.

1. Start with the Retreat's Flow

Every retreat has its own pace. Some are quiet and reflective. Others are more active and energising. The type of retreat shapes everything about the food.

Before writing a menu, I like to understand:

What kind of retreat is it? (yoga, writing, coaching, creativity, or gathering with friends for a special occasion)
How active will the group be?
Will meals be social, or more reflective and quiet?
How much time is set aside for eating?

A winter weekend filled with journalling and fireside chats calls for different meals than a summer retreat focused on sunrise yoga and sea swims. Understanding the energy of the days helps me plan food that supports the group, not distracts from it.

2. Decide on the Meal Rhythm

Retreats often need more than just three set meals. I’ll usually build in:

A light early breakfast or tea tray before morning movement
A generous mid-morning brunch or lunch
Snacks or a sweet bite in the afternoon
An evening meal that’s warming, satisfying, and easy to digest

The meal rhythm depends entirely on the structure of the retreat. I work around the schedule, adapt to the flow of the day, and always leave room for second helpings if they’re wanted.

3. Build a Menu That Supports, Not Distracts

A good retreat menu doesn’t need to be complex, but it does need to be considered.

I focus on food that:

Feels nourishing but not heavy
Uses seasonal ingredients
Offers variety without overwhelming
Can be adapted to suit dietary needs without drawing attention to who’s eating what
Is made with fresh, local produce wherever possible

I tend to cook with ingredients that are in season, not just because they taste better, but because they reflect the time and place of the retreat. When it’s possible, I use organic produce, source from local farm shops, and build menus around what’s fresh and available. It’s a simple, seasonal catering style that supports both flavour and wellbeing.

4. Work With the Space, Not Against It

Every retreat space is different. Some kitchens are fully equipped. Others are more rustic. I always check what’s available in advance and plan accordingly.

I bring what I need and work with what’s there. That might mean prepping part of a meal off-site, or simplifying dishes to suit the space. The goal is to make sure everything runs smoothly so the host doesn’t have to think about it.

5. Keep the Eating Space Relaxed

Even if I’m not styling the table, I put thought into how food is served. Sharing dishes and self-serve bowls work well for most retreats. They make things feel relaxed, encourage conversation, and give guests the freedom to eat what they want, when they want.

In quieter retreats, I adjust the pace and presentation. Sometimes a soft playlist is enough. Sometimes it’s silence. The food always matches the tone.

If there are fresh herbs or edible flowers growing nearby, I’ll use them. If not, I keep things simple and visually generous, good food, well laid out, no need to overdo it.

On Reflection…

Good retreat catering isn’t about putting on a show. It’s about being tuned into the group and offering meals that quietly support the work they’re doing.

If you’re planning a retreat and wondering how to approach the meals, I hope this gives you a helpful starting point.

Whether you're hosting in the countryside or looking for retreat catering in London, I bring a flexible, intuitive approach to each event. My retreat catering services are designed to support both guests and hosts, wherever you are. I mostly work across London and the South East, but I’m happy to travel a little further afield if it fits.

Let’s Chat

If you live in Blackheath or the surrounding areas and this sounds like something you’d love to explore, I’m always happy to chat things through, no pressure, no hard sell. Whether you’ve got a clear plan or just the beginnings of an idea, feel free to get in touch.

You bring the people, I’ll bring the food.

How to Plan Food for a Retreat: Tips from a Retreat Caterer