Cotna Eco Retreat

Cotna Kitchen

Growing and eating delicious food is at the core of our life at Cotna Eco Retreat, and we hope you get to experience the taste of our fresh organic food during your stay. Seasonal & home produced vegetarian and vegan food are available: sourdough bread, salads, pesto & passata, jams, chutneys &  vinegars, juice & cordials.

We offer a range of cooking & growing experiences to take back home with you. Vouchers are available for all Cotna Experiences

Classes
You are welcome to learn more about growing or cooking seasonal & healthy food on one of our Cotna Courses in Sourdough Bread-making, Foraging, Cotna meets Kerala, No Dig Gardening, Preserving Summer.

 

 

 

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
£15 (serves 2-4)

Italian Hamper
Ingredients for an Italian feast, including home-made pesto or passata, salad & nibbles
£15 (serves 2-4)

Late Arrival Hamper
Sourdough bread, salad, selection of local cheese/dips  (with local beer, cider or wine on request)
£15 (serves 2-4)
Indian Hamper
All you need to cook an authentic curry, including organic veg, spices & a simple recipe.
£15 (serves 2-4)

 

Garden Taster Hamper
Make up your own order of seasonal fruit & veg picked from the garden, eggs, bread, preserves
£15 (serves 2-4)

 

Growing

We follow Charles Dowding’s ‘no-dig’ approach, which has revolutionised our gardening – 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.  It’s become increasingly important to know where our food comes from and to regenerate the land rather than deplete it, so we mulch the beds in winter and add as many natural organic nutrients as possible – compost, green-waste, horse manure, and we also collect seaweed from the beach in winter.

“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)

 

 

 

 

 

 

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