Food has been core to our life here since we started Cotna Eco Retreat, and we strongly encourage our visitors to make the most of our freshly grown organic food while you are here! We have learned to follow the seasons, and cherish our plants and their unique flavours as they move through the year – in the garden and growing as well as wild in our Cornish hedgerows & woods. We offer a range of delicious hand-made foods, including sourdough bread, salads, pesto & passata, jams, chutneys & vinegars, juice & cordials.
Taste of Cotna Hampers are available to pre-order at £15 each (serves 2-4) and include:
Breakfast Hamper: sourdough bread, organic eggs, home-made jam, milk / butter (vegan options), apple juice & watercress
Late Arrival Hamper: sourdough bread, salad, selection of local cheese / dips (with local beer, cider or wine on request)
Italian Hamper: ingredients for an Italian feast, including home-made pesto or passata, salad & nibbles
Indian Hamper: all you need to cook an authentic curry, including organic veg, spices & a simple recipe!
Garden Taster Hamper: make up your own order of seasonal fruit & veg picked from the garden, eggs, bread, preserves
We learn a massive amount from the land at Cotna, both at a practical level and also in a more reflective way, food & growing make a vital part of life at Cotna. The land had over the years become depleted from over use, minimal composting and modern farming methods. We started by adding as many natural organic nutrients as possible – in the form of mulch, compost, green-waste, paper and cardboard. We also collect seaweed from the beach in winter.
We follow Charles Dowding’s ‘no-dig’ approach, which has revolutionised our gardening. This is now bearing fruit; our poly tunnels and vegetable garden are fully productive and healthy, providing sufficient food for everyone who lives and stays here, and our salads have a high reputation locally.
“Soil is the soul of our society. It is where life began – it is where life begins. We treat it like dirt at our peril.” (Sams, Ecologist 2015 No. 288)