Featured Retreat Chef of the Month: Kasia Hamilton

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.