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Skarabo Life Plan a retreat
A generous spread of colourful plant-based dishes prepared by Lotte of Skarabo Life

Conscious cooking by Lotte de Bruijn

Nourishing food for intimate retreats

Plant-based menus shaped by the season and the place, balancing local, organic, low-waste and animal-free, for gatherings of up to fifteen over as many as seven days.

Plan a retreat See a day at the table

The offering

One retreat at a time, wholeheartedly.

Skarabo Life is devoted to small, unhurried gatherings. Keeping the circle close means every guest is known by name, every menu is shaped around your programme, and every plate arrives with care.

15
guests at mostan intimate circle
7
days at mosta weekend to a full week
1
retreat at a timea kitchen wholly yours
Handmade stoneware cups of clear broth crowned with nasturtium flowers

At the table

The rhythm of a retreat day

Colourful berry and fruit salad for a retreat breakfast by Skarabo Life
Morning
Overhead view of a shared plant-based mezze spread with dips and salads
Midday
Raw raspberry cheesecake tartlets made by Skarabo Life
Afternoon
Roasted potatoes and sweet potatoes at a golden hour outdoor retreat dinner
Evening
Lotte de Bruijn, plant-based chef
Lotte de Bruijn
Plant-Based Chef

The journey

Learning to cook with balance

In my early 20's, I got obsessed with wanting to do good for the planet, to support my local community, and be more healthy. I wanted to support local businesses and buy my ingredients from local produce; it had to be seasonal and organic; I didn't like plastic packaging; I was afraid of E-numbers, gluten, sugar… and on top of it all I decided to keep out all the animal products.

Really quickly it started to get quite stressful. I didn't know what to buy anymore.

I started to understand it's better to do the best I can, to not be so tough on myself, be aware and mindful of what I buy, guard my values, and cook with love and balance.

I still want to do good for the planet, my community, and my health, and feel I am actually doing a better job at it than 10 years ago.

Kind words

01 / 05
I lead a retreat at Travessia Do Sol, a permaculture retreat center. Lotte’s cooking was such an extraordinary complement to the magic of our retreat, fitting totally the permaculture spirit of the place. Her cooking felt so light and yet so nourishing. Felt so simple and yet so deep and elegant. Definitely joyful as we marveled at the beauty of the presentation and we let the flavors become us. Everyone was awed! Thank you Lotte!
Sylvie Retreat leader · Into Balance ↗

Begin a conversation

Bring your retreat to the table.

Tell me about your gathering: where it is, when it happens, and who will be around the table. I'll come back to you with thoughts on a menu that fits the spirit of your retreat.

  1. i.
    Share your retreatDates, location, group size and any dietary needs.
  2. ii.
    Shape the menu togetherSeasonal ideas tuned to your programme and your guests.
  3. iii.
    Arrive and be nourishedI take care of the kitchen, so you can hold the space.
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Based in Portugal, and happy to travel for the right retreat when travel expenses are covered.