Learn how to cook seasonal plant based food with Chippy & Bogdan
Peter 'Chippy' Grant is a seasoned vegan chef with a passion for holistic wellness, with 15 years of experience in catering events, retreats, and festivals and private cheffing worldwide.
Bogdan Theo has over 17 years of experience working in prestigious Central London and Mayfair restaurants. Now he brings his expertise to a more nature-focused retreat and festival setting.​​​
(Organisations Chippy & Bogdan have worked with.)
Food is Medicine is a course designed to build your confidence in the kitchen & transform your relationship with food.
What will you learn about?
Food is the foundation of our lives. It gives us the energy and nutrition that we need to act and thrive in the world. How we cook and eat also has a profound impact on our health and quality of life. We created this course to share the incredible knowledge and skills that Chippy & Bogdan have acquired through decades of cooking and experimentation.
Expanding your range of 'go-to' seasonal recipes
Kitchen setup & Cooking for larger groups
Meal planning, bulk buying & smart shopping
When to roast, steam, boil and/or fry...
How to adapt recipes for gluten free & vegan
Salads & Dessings, Soups & Sauces
Nutrition, Chinese Medicine & Gut Health
Juicing & Blending
Breads, Baking, Desserts & Sugar Alternatives
Broadening your use of Nuts & Seeds
Foraging & Fermenting
Drinks & Mixology
There are so many valuable skills, ideas and tips that chefs possess that can have a real impact on your health & wellbeing
Who is this for?
Anyone who has a curiosity and passion for food and health.
Food is Medicine is an opportunity to explore a new philosophy and approach to food and cooking. It is a course that will help you to expand your range of recipes and learn more about how to cook delicious and healthy meals with seasonal plant based food. This is not a course to train as a chef, but rather to inspire and empower you to live healthier and have more confidence when hosting and cooking for others.
FAQs
What if I'm a food beginner, will I feel overwhelmed?
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Not at all, the course can be easily personalised to your own needs and context. We break out into regular discussion and integration groups based on interest and experience levels.
What if I already have some experience in the kitchen, will this course be too easy?
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The course is designed for all levels of cooking experience with a very personalised programme that is centred around exploring your own personal relationship with food. It also never hurts to go back to the fundamentals and learn about different food philosophies and recipes.
When do I need to arrive / leave? Do I need to take 3 days off work?
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On the Wednesday we just have a dinner at 7pm and a late evening welcome session so that you don't have to take an extra day off work. You can also arrive in the afternoon and enjoy some time on the land. The course ends at midday on Sunday. You are welcome to stay for some leftover lunch and begin your journey back home on Sunday early afternoon.
Beyond the Retreat
We will provide all participants with detailed recipes and resources that will enable you to take the skills you have learned back home. We will also have a Whatsapp group where we can stay connected, celebrate food accomplishments and ask for help and advice. You will become part of a small community that supports each other as we make meaningful and lasting changes to our food habits and wider lifestyle.
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Here are some of the recipies that we will be teaching you...
Buddha Bowls
Getting to Know Your Ingredients. Where to buy & how to cook. Combinations of healthy season grains, proteins, fermented element, toasted nuts & seasonal veg.
Sauces & Dressings
Investing in the best kitchen tools & equipment. Learning how to make a high quality tomato sauce and salad dressing.
Breads & Nettle Soup
How to bring foraged ingredients into simple yet delicious soup recipes. Showcasing the wide range of breads that can compliment a soup dish such as sourdough, flatbread, focaccia & chapati.
Special Mentions
Saag aloo
Aubergine moussaka
Mushroom stroganov
Cauliflower, squash & fig tagine
Spinach lasagne
Wild garlic pesto
Pumkin and sage gnocci
Superfood energy balls
Raw goosberry cheescake
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& much, much more...
Pricing
All food and accommodation included for 5 days;
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£500 - shared room
£650 - private room
Course Dates
Wed 7- Sun 11th May 2025
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(If you can't make this one please register as we plan to host another retreat in September).
Hosted at Selga rs
Somos is hosted at Selgars Mill Estate, a venue that is filled with a unique mix of indoor and outdoor spaces that include a 200m2 events barn, cosy stone cottages, an 18th century converted Mill House, countless fireplaces, kitchens, waggons, cabins, woodlands, bridges, ponds, wild birds, starlit skies, secluded fields and moments of magic and art at every corner.
Meet the Team
Peter "Chippy" Grant
Chippy is a seasoned vegan chef with a passion for holistic wellness, with 15 years of experience in catering events, retreats, and festivals and private cheffing worldwide.
Bogdan Theo
Bogdan Theo has over 17 years of experience working in prestigious Central London and Mayfair restaurants. Now he brings his expertise to a more nature-focused retreat and festival setting.​​​
Anton Chernikov
Anton is an entrepreneur who has been working at the intersection of tech, sustainability and real estate for the past 12 years. He is the founder of House of Transformation and Selgars.
Anton hosts SOMOS embodied leadership programmes at Selgars and will be bringing some of these elements to the Food is Medicine course.
Chay Godfree
Chay is the founder of Crops Not Shops and will be leading a session on growing your own food and setting up your own greenhouse and kitchen garden.
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We will be doing hands on learning in the Selgars Veg Garden.
Jenny Swan
Jenny is the founder of BodyFix Therapies.
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Jenny works with patients combining her expertise in herbal medicine, acupuncture, massage and nutrition. She will be hosting a session on Nutrition, Gut Health, Chinese Medicine & Herbology.
