Evie Vergano

I'm delighted to have been asked by Sarah, Sophie and Tony to be their retreat caterer at Bonhays. I moved down to Dorset a year ago, where I live on a smallholding and help with planting and harvesting produce, as well as cheese-making, milking and catering events in collaboration with a local producer.

Since I've been here, I've made friends with several local producers and its such a joy to source my produce from them when planning cooking events. The emphasis in my cooking is on fresh local homemade food and I like to make a lot of things from scratch including yogurt, cheese, fermented vegetables, relishes, jams and sourdough bread.

I was often in charge of designing the vegetarian options when I was part of the The Runcible Spoon Restaurant co-op in Bristol, and though not a vegetarian myself, I love cooking without meat and coming up with imaginative, balanced, tasty dishes. I am loving cooking for the retreats at Bonhays!

Click on this link to see Evie's Blog.