Shou Sugi Ban House, the Hamptons’ first destination spa and wellness retreat, has announced a series of new culinary retreats led by chef Mads Refslund. Refslund, a co-founder of Noma in Copenhagen, the four-time winner of the World’s 50 Best Restaurants and two-time Michelin star recipient, leads Shou Sugi Ban House’s innovative, plant-rich culinary program and designs their hyper-seasonal menus.
The “Of Land and Sea: A Culinary Immersion” retreats will take place on Thursday, September 17 through Sunday, September 20 and on Friday, October 9 through Monday, October 12.
The retreats will incorporate cooking demonstrations, workshops and excursions, interspersed with Shou Sugi Ban House’s signature wellness programing, including morning yoga and beach walks. Each long weekend begins with an introduction to their shared culinary philosophy and dinner, followed by a cacao ceremony before guests return to their private guest studios for a seasonal soak. Other highlights from the four-day itinerary include a foraging excursion, microgreens workshop, picnic lunch, sound bath, fireside conversations and live music.
Dates: September 17-20
Rates: three-night program starting at $3,925 per person (single occupancy); +$2,260 (double occupancy); includes accommodations in a private guest studio with fireplace, soaking tub and garden patio, daily plant-rich meals and activities as part of the itinerary. Additional programming as well as spa and healing arts treatments may be added at an additional cost.
Dates: October 9-12
Rates: three-night program starting at $4,750 per person (single occupancy); +$2,260 (double occupancy); includes accommodations in a private guest studio with fireplace, soaking tub and garden patio, daily plant-rich meals and activities as part of the itinerary. Additional programming as well as spa and healing arts treatments may be added at an additional cost.
Shou Sugi Ban House’s culinary philosophy is born from the belief that true health is grounded in nature and food is medicine. Along with a resident nutritionist, chef Refslund creates balanced and hyper-seasonal menus that are inventive, plant-rich and locally sourced and designed to cleanse, heal and sustain guests throughout their stay. The culinary team selects the finest locally sourced, organic foods based on collaborations with local growers and purveyors, as well as integrating an abundance of herbs and greens grown in the on-site biodynamic gardens.
For more information, follow @shousugibanhouse and visit www.shousugibanhouse.com.