Slow food, made from scratch, with real ingredients from the growers, butchers and fishmongers we know by name.
Pasta rolled by hand, sourdough slow-fermented for days, salads that actually excite you. Real, local, organic where we can. Italian at heart.
Retreat, villa or your kitchen table, we come to you. We cook, we host, we teach, or we pack it up ready to go.
Just you, your people and a table full of proper food. Eat well, feel spoiled.
You know the feeling. It’s 6pm, you’re staring into the fridge, and all you can think is: what on earth am I going to cook tonight? Or you’re finally on holiday, and somehow you’re the one in the supermarket queue with a trolley full of pasta while everyone else is by the pool.
I’ve seen it at retreats, at villas, at my own family table. There’s always one person who misses the best bit because they’re stuck at the stove.
So let me be that person. I’ll go to the market, have a chat with the growers, the butcher and the fishmonger, and cook it all slowly, from scratch. You sit down with your people and stay there.
Pull up a chair.
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Lara cooked every meal at our first Atlas Cove retreat: several courses each, all organic, local and plant-based, high in fibre and protein, and every wish our guests had, she found a way to make. The guests raved about her food, and working with her was easy and uncomplicated, she was always one step ahead of what we needed.
It felt like bringing a high-end restaurant into our home. Warm, friendly and a truly delicious dinner. Cannot recommend Chef Lara enough.
Lara was the missing piece to make my yoga retreat pure magic. She nourished us with her warm heart, life-changing sourdough and incredible meals. We couldn’t stop talking about the food and her wonderful energy for weeks!
Lara was the first of our international superstars. Not only has she raised the bar in the kitchen, she’s our kind of ambassador.
Mum ran three cafés in Rio de Janeiro. My Italian dad hung fresh pasta over broomsticks right across our kitchen. Nobody in my family ever rushed a meal, and I’m not about to start.
So I shop the markets, I know my growers and fishmongers by name, and I take my time. Usually with the music up. Usually dancing.
Made slow. Eaten happy.
Read my storyPick your menu, send us the date and the guest numbers, and we’ll take it from there.
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