Welcome to May and our Featured Retreat Chef of the Month post. This month we are delighted to showcase Flavours of Sophrosyne aka Debs Roebuck.
As Debs describes it in her listing: “Sophrosyne means a healthy state of mind, characterised by self control, moderation and a deep awareness of one’s true self; resulting in true happiness.” Let’s find out more about her in our interview:
1. How did you get into cooking in the first place? Was it a family member, a passion for healthy food?
I have always enjoyed creating and experimenting from a young age – whether that be mud pies in the garden, or trying out every recipe in my first ‘Mr Men Cookbook’ when staying with my grandma. My parents ran a café in Leeds, England, and named it Debs Diner – there’s pictures of me behind the counter helping serve customers, so it was exposure from a young age. I went into scientific research – and it was following the protocols (recipes) that I always enjoyed most, seeing how accurately I could recreate experiments, or how tweaking things could improve upon them. When I struggled with my own health, I found experimenting with what I ate made a huge difference to both my mental and physical health. I’ve been dairy-free and low FODMAP for 12 years, vegan for 8 years, and I’m really keen to educate that flavourful, balanced and nutritious meals can be the norm for those with dietary requirements.
2. Do you have a favourite dish? If you could only cook & eat one dish for the rest of your life, what would it be? What makes it so special that you’d never get tired of it?
This is so tough – but I think my go to would be Tofu Scramble. Eggs are the one thing I really miss as vegan, as they are so versatile for a quick easy meal – step in tofu! I know it takes a while for people to get their head (and taste buds) around tofu, but I can’t now live without it. Crumbling it up in the frying pan with some turmeric, and tahini for extra depth, is delicious. Add in spinach, tomatoes, peppers, chickpeas, mushrooms, herbs, anything! Load it onto toast or have in a wrap or with salad. A quick and satisfying protein fix for breakfast, brunch, lunch or dinner.
3. And a signature dish you love making on retreat?
Again tough – I love the variety of cooking up seasonal veg and marinating/flavouring with different herbs and spices, enhancing their natural flavours. But deserts are always a winner too, again something fruity, fresh and seasonal where possible, to end the meal on a high, feeling satisfied without over doing it.
4. What is your favourite cookbook and why?
I love One Pot, Pan, Planet by Anna Jones – Everything I’ve made from it has been a recurring success and become staples for meals at home. But I have so many great cookbooks on my shelf that I gain inspiration from; I remember my husband, early in our relationship, saying he’d never seen someone sit down, get comfy, and read a cookery book from cover to cover – and gain so much enjoyment from it.
5. Do you have a favourite cuisine? Which country/region and why?
I’m always drawn to flavours from east Asia, half my family is from that side of the world, and either it’s in my genetic ancestry or I’m just interested to explore and experience these foods more. But honestly, I just love food and will give anything a try. Growing up in the north of England, mashed potato and gravy was my favourite food for a long time(!) – and it is possible to create perfect vegan Yorkshire puddings too.
6. Do you have a top tip for chefs and/or foodies? An ingredient you can’t imagine being without, a tool or a method you love using? Or even something you avoid doing like the plague?
As a plant-based chef I try to build my meals/menus thinking protein first. So often the vegan/veggies options when I eat out, although delicious (and I’m grateful there is something for me on the menu), they focus just the veg/salad/fruit which is often just the aside to other dishes based around meat, or, not nutritionally balanced. I know it can be extra hassle to think/accommodate dietary requirements, especially if it’s a lifestyle choice – but it can be as simple as adding some nuts, seeds or beans to bulk out the plant-base, making the meal more satiating and fulfilling. It really makes a difference to those with dietary requests; to feel they can have the full dining experience too. Other than that – keep an open mind and share the joy of great food with those around you, through recipes and foods that you love. I’ve met so many incredible people through food – creating and eating, it’s such a powerful way to connect.
Debs will featured throughout May – please check out her profile and listing and the gorgeous food she is able to offer to you and your guests on your retreats.
Debs Roebuck – RetreatChef.co.uk
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