SEASONED WITH LOVE

2010 Workshop - September 17-19
Workshop plus Retreat - September 17-24

2011 Workshop - April 29 - May 2
Led by Mark Argent

Mark, who has appeared on TV's 'Masterchef', will lead participants in a weekend that considers the spirituality involved in preparing and sharing meals. The first 'Seasoned with Love' retreat in 2007 was heralded as 'a triumph' by one of the participants and greatly appreciated by all.

The weekend will provide an opportunity to explore aspects of spirituality of cooking as we cook and eat together.

CREATIVITY	At its essence, cooking is a creative process which, like all creative acts, offers the freedom to join our creative process to those of the Creator.
PRESENCE	Cooking shouldn't be hurried: it requires deep rootedness and presence, which are close to the experiences of mindfulness in a wide range of meditations, and a deep awareness of our senses.
CREATION AND NATURE	Good cooking requires us to be aware of the origin of our ingredients; it shouldn't be done without an awareness of the plants and animals we prepare.
EATING	Taste, touch and smell inform our experience of eating, along with a more subtle awareness of our bodies' needs: each of these senses is capable of being a contemplative space.
HOSPITALITY AND CARE	Part of the experience of cooking is of an act of giving to self and other.
CULTURE AND IDENTITY	Food is a major source of cultural identity. Our life stories, friends and families have a profound bearing on the foods to which we are drawn, making cooking and eating both places where we can be aware of our own journey.
	The weekend includes, cooking, eating, silence and group work. There will be time to get away from the kitchen and explore the countryside. 'Seasoned with Love' hopes to encourage participants to encounter God in all things - particularly in things culinary. N.B. This weekend will take place in St Beuno's cottages which require climbing stairs and slopes so it is unsuitable for those with mobility difficulties. Neither is the weekend suitable for vegans and vegetarians and Mark asks that those with special diets confirm with him beforehand to ensure they can be catered for. Mark with one of his paella

Suggested Offering: 2010 Workshop = £102 (2 days)
Suggested Offering: 2011 Workshop = £156 (3 days)