Cycling done your way” has become our mantra, our mission statement and is the core of what we do at Cycle Retreats!   This can mean different things to different people and , it’s not just about the bike!

When it comes to hospitality at Cycle Retreats, one of the main attractions is the delicious food we prepare and serve to all our guests. Food can form a major part in a person’s holiday, for some it can often be a tricky one and can be as important as the cycling!

Seven days prior to our guest joining us for their luxury Cycle Retreats experience, we call them for a welcome chat and during this call we check that we have noted down all their requirements whilst they are staying with us.  For some, it can be as simple as advising them about some of the high-end products that we provide such as shampoo, body wash, toothpaste etc.  Others are interested to know that we carry a large stock of pedals, so they don’t have bring their own. But often their questions are about the food!

At Cycle Retreats we cater for all dietary requirements.  We have extensive knowledge of Vegetarian, Vegan, Keto, Paleo to name a few and we will design an interesting and varied menu for you.  Many of our guests arrive very excited about the cycling but leave with so much more with the food being a real focal point.

For many years now Zoe has made a hobby out of cooking and has attended many cookery schools around the world.  Zoe now has a traditional Baker working in the kitchen with her and they make a pretty dynamic and unique team!   We are often being asked for a Cycle Retreats cookbook and who knows, maybe one day soon.  But for now, here’s one of the our much loved Vegan main dishes that we serve at Retreats.

Mushroom Wellington Recipe in 10 easy steps!

Step 1

Buy just roll puff pastry frozen 400g.  (we don’t feel the need to make our own pastry, if Just roll is good enough for Mr Oliver, it is good enough for us 😊)

Step 2

Roll out the puff pastry and put a good dollop of wholegrain mustard, in the middle leaving about 4 inches from the outside.

Step 3

3 large onions chopped (preferably put in food processor)

Step 4

Heat a large pan and place the onion in with fresh thyme & tarragon, a tablespoon of maple syrup, salt and pepper, then take out of pan after 10 minutes.

Step 5

Place a large handful of spinach in the pan with lemon juice, slightly wilted, then take out of pan.

Step 6

Get 5 large portabella mushrooms, place in pan stalk side down with 50ml of white wine, cook for 5 minutes then flip and do other side for another 5 minutes, then place on a paper towel.

Step 7

Place on top of the mustard half the onions then the spinach and then the mushroom, add the remaining onions and fold the pastry over it all.

Step 8

Mix an egg, wash with some maple syrup and soya butter, then brush over the pastry and make a small cut.

Step 9

Place in an oven on a medium heat for around 35 mins. (If the top browns to quick cover with foil).
Mushroom Wellington

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