Fleur is a baker and chef and you will see her in the retreat kitchen prepping and testing recipes. She ran her own wood-fired bakery producing sourdough breads and vienoisserie and now continues to teach baking courses at Tracebridge Sourdough in Somerset. Fleur is passionate about creating better relationships between food producers and consumers. She believes eating seasonally, using organic where possible and building relationships with small local producers can help us work towards a more sustainable future. Fleur enjoys testing and developing recipes balancing nutrition and flavour and experimenting with the seasons.

As well as spending her days off cooking and eating with family and friends, Fleur loves to be in nature and enjoys walks, foraging and swimming outdoors when the weather is nice.