Cordon Bleu trained Lucy Lister-Kaye runs the catering at Aigas. The estate is organic; we eat some of our own produce – beef and venison – and we always buy ingredients locally whenever we can.
Dinner is a 3-course set menu, breakfast is hot porridge and a help-yourself buffet of lots of cereals, toast and fruit . Every day fresh rolls and baguettes are made up for your packed lunch. Thermos tea and coffee is carried on all expeditions.
"Superb, friendly hospitality, excellent food and service." - Aigas Wildlife Guest 2014. More testimonials here.
Special Dietary Needs
Special dietary needs are not a problem. We prepare special meals all the time. Just let us know your needs on booking.
Lucy's Cook Book
Some years ago the Lucy realised that she spent so much time writing out her recipes for Aigas guests that she ought to write them all down in a book. So she did! "The Aigas Cookbook" is available to purchase in the shop.