Aimee x
Earthly Feasts
A Year in Highlights: What We Made, What We Held, What We Became
Friends…
My journal has been out more in this past week that it has for the whole year, and call me hyperfixation and inconsistent, but in the words of the kardashians, I’ve been realising stuff
And my love, note that this is now a brag box of accomplishments, even though, in some respect we could all do with some more love on us getting through the year. If anyone is having a party, perhaps a “celebrate me” moment is called for, but I digress.
Earthly Feasts began in Sept 2023, and this last year has been a pinch me, and sometimes also bit of punched me kinda year. But hey! Growth is growth even when its not linear, and there’s a hidden blessings wrapped up in a lesson.
If there was one thing I could tell you about myself, its that I’m an all in, heart leading, multi passionate gal who been putting in strategy after following the dream. This has been 2025. Loads of experimentation, collaboration, big visions shared out loud and delicious nourishment.
In this fullness - of full tables, bellies, stories, and the fullness in knowing that people found inspiration and love back to food.
In this full of growth (that sometimes came out left field), there’s also soft edges and tenderness that I’m learning to hold. The vision is bigger than the fear, and the potential is greater than any one being.
Here are some of the highlights: the memories, how the milestones, and the magic that made this year feel like a turning point with collaborations that’ll continue to support us all in flourishing collectively.
The Feasts That Brought Us Together
This year I cooked for retreats, families, wild women, NHS teams, yogis, artists, and people who simply wanted to gather for the sake of gathering.
There were:
✨ seasonal tables in barns and beach houses
✨ feasts under low winter light
✨ summer spreads eaten barefoot in the grass
✨ Celtic-inspired menus woven around the solstices and cross-quarter days
✨ private dining menus that turned into small rituals
✨ retreat weekends where strangers became kin over bowls of soup and stories
Every table reminded me:
Food is not only essential.
Food is the doorway.
The Gatherings We Created
This year brought:
Flower & Feast — long-awaited, long-dreamed collaboration with Charlotte from Bloomhomestead and her growing Flower Farm on Ynys Mon.
Pop-up supper clubs including Happy Feasts with Happy Fig back in Feb to celebrate the incredible local produce from Tyddyn Teg, Pandy Farm, Growing for Change, Wavells and Cosyn Cymru.
Seasonal cooking workshops where people rolled up sleeves and cooked with joy in the allotments of Corwen.
Community centre revitalisation work — a chapter unfolding 👀more of this in the new year.
Regular recipes for the veg bags at Tyddyn Teg (also available on their website)
Low lit, sexy French inspired night at Reubens back in February was a chef kiss of aesthetics that I am so keen to see more of next year
Yoga Brunch at Tide, Halon Mon with Imogen of Imogen Yoga Moves, bringing together people around practice, and a 2 course brunch in the idyllic setting of Tide.
A year of sold out Retreat Days with Angharad of Create Yoga Sound Space in Llanberis. The perfect combination of Yoga, sound, sauna (saunawales), lunch and afternoon tea for people who needed time to gift themselves.
And the soft beginning of the Earthly Feasts Cookalongs, which will only grow stronger next year
These were moments where creativity, land, community, and nourishment came together.
The kind of moments I’ll carry for a long time.
The Collaborations & Partnerships
This year I had the honour of cooking and creating with:
local producers, growers, foragers
yogis + retreat leaders
flower farms
artists and makers
local businesses who trusted my food with their people
Each collaboration stretched me, expanded Earthly Feasts, and deepened my gratitude for this region and its makers.
The Menus I Loved the Most
Some dishes stayed with me long after the plates were cleared:
• sea buckthorn caramel and chocolate tart
• roasted celeriac “steaks” with hazelnut brown butter
• knot breads filled with apple + cheddar
• vegan Lancaster hotpot that became a little hug in your world
• buckwheat mulled wine apple rose tarts
• moss-dusted herb cheese balls
• everything involving spiced apples and treacle
• carrot lox and nettle bagels
• homemade cashew horseradish cream
• and the quiet magic of soups that held people in ways words couldn’t
Every menu felt like a story: a season, a spell, a piece of Welsh landscape distilled through fond and also forgotten flavours.
The Personal Growth That Held It All
Behind every feast was:
Learning
Unlearning
Continued development of what a boundary is.
Rest (attempted)
Structure-building in launches, social menu, menu planning, operating systems.
Financial reassessments (hands up who’s noticed the rise in food)
Creative reawakening
The rediscovery of my voice: both poetic and practical
In all this, I’m learning how to refined my services, where to clarified my pricing and where it needs altering, and how to build workflows that’ll make 2026 feel exciting rather than overwhelming.
And I remind myself again and again why I do this:
To nourish memory.
To honour the land.
To create belonging.
You — The Community Around This Work
You booked tables.
You shared posts.
You wrote kind messages.
You tried my recipes.
You showed up.
And you trusted me with your celebrations, your retreats, your rituals, your people.
Earthly Feasts only lives because you’re in it with me.
Looking Ahead to 2025
Next year will bring:
More experiential feasts
More retreats
seasonal cookalongs
downloadable guides + recipes
Cooking workshops in any venues across North Wales
collaborations with local makers
& there’s a few secret projects quietly simmering already, but that’s for 2026 ;)
And a deeper, more rooted commitment to doing this work that weaves slower,, intentional, seasonal, mystical.
Really though, for these to come to life and to grow, it involves you. If you know a venue or organisation that would be ideal for cooking workshops (specified skills, individual learning) or seasonal cookalongs (range of skills, group involvement), call out to me!
If you’re like, Hey Aimee! Have you thought about this? I wanna hear it! Let me brew up and giddy up the excitement for what’s possible.