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.

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.

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.

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.

Part of the experience of cooking is of an act of giving to self and other.

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.

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. The weekend is not suitable for vegans and vegetarians.

Mark at his stove.