We love highlighting the retreat chef talent in our directory and this month is no exception: we are delighted to introduce to you Kasia Hamilton of @kasia_hamilton_chef, our Featured Retreat Chef of the Month for October. Kasia took the time to answer our questions and give you an insight into her work and some amazing tips.
Q: How did you get into cooking in the first place? Was it a family member, a passion for healthy food?
Kasia:
Cooking has always been my language for creativity and care. I grew up in Poland in the 80s, where seasonal eating wasn’t a trend but simply how we lived. My grandma and mum cooked constantly – there was never a weekend without baking, and every season brought its own pickling and fermenting rituals. That rhythm of food being tied to the land and the moment became second nature to me. Since I can remember, I’ve cooked for myself and for others. For me, it was never just about putting food on the table, but about flavour, colour, and how meals can shape how you feel. Over the years, this passion naturally merged with my interests in creativity, wellness, Ayurveda, and community. Now, cooking is both my craft and my way of connecting with people.
Q: Do you have a favourite dish? If you could only cook & eat one dish for the rest of your life, what would it be?
Kasia:
I could never settle on just one. I tend to fall in love with a dish, then stick to it obsessively until something else catches my attention. What I always return to are meals I call “wet and al dente” – chunky textures to chew on, paired with a sauce, broth, or dip. Think Indian or Thai curries, Vietnamese broths packed with herbs, or hearty salads layered with roasted veg, crispy chickpeas, and bold dressings. My comfort food is roasted seasonal vegetables on a bed of bean hummus, topped with nut dukkah, pesto, or my homemade fermented chilli shatta. It can sound elaborate, but it’s often just me pulling together what’s already in my fridge.
Q: And what’s your signature dish when you’re cooking on retreat?
Kasia:
I love creating meals that feel abundant and support the community feel of a retreat, where participants can build their own rainbow plate. A recent favourite retreat lunch might include quinoa pilaf, roasted root salad with tahini dressing, spiced courgette and carrot fritters with pea guacamole, a vibrant beetroot and lentil dhal, and something sweet to finish – like almond butter fudge with berries or nut butter stuffed dates flavoured with orange zest. It’s all about variety and that shared “family table” feeling.
Q: What’s your favourite cookbook and why?
Kasia:
I adore cookbooks that go beyond recipes and tell stories of culture, travel, and ingredients. I don’t only look into plant-based cookbooks. Mark Diacono’s Vegetables and Nik Sharma’s ‘Vege-table’ are current favourites, as are Sami Tamimi’s ‘Boustany’, Noor Murad’s ‘Lugma’ and Gaz Oakley’s ‘Plant to Plate’. Ottolenghi is always on my shelf for inspiration with small plates. What excites me most is when a book showcases a single plant or spice in a new light – I’ll often take that spark and build a full plant-based dish for retreats.
Q: Do you have a favourite cuisine?
Kasia:
I can’t commit to one. For me it’s about flavour combinations and ingredients rather than full cuisines. East Asian flavours, Indian spices, Middle Eastern richness, and the Mediterranean way of eating all inspire me. I travel, I taste, and I bring those influences home into my kitchen.
Q: Finally, your top tip for chefs or foodies? An ingredient or tool you can’t live without?
Kasia:
I can’t imagine my kitchen without a few tool that I always bring with me when traveling for a retreat – including abroad – a strong blender, microplane grater, sharp knives, and a lemon squeezer. Ingredient-wise, silken tofu is my recent secret weapon – it soaks up flavour beautifully and works in everything from creamy dips to desserts. It is also a great source of protein. Spices are non-negotiable: cumin, coriander, fennel, turmeric, ginger, cinnamon, cardamom and smoked paprika plus fresh herbs – they’re the backbone of my cooking. And my advice? Don’t be afraid to blend things. Sauces, dips, dressings – that’s where the magic happens.
You can find out more about Kasia and her creative work on her website www.kasiahamilton.com
And don’t forget to check out her listing in the directory here: @kasia_hamilton_chef – RetreatChef.co.uk
