I'm Karle — chef of thirty years and qualified living nutritionist. Nourished Soul's brings those two worlds together for retreats and small gatherings where food is part of the experience, not just a break between activities.
Nourished Soul's was shaped not just by my years as a chef, but by a deep curiosity about how food affects our health.
While working in a nursery, I began seeing more and more children with allergies and sensitivities. I wanted to understand it properly — not just adapt meals, but really know what was going on in the body. That curiosity led me to study nutrition and complete an advanced nutritional diploma.
At the same time, my Dad was living with dementia. I hoped that by learning more about nutrition I might be able to support him through food. Sadly, by the time I had that knowledge it was too late — but it strengthened my belief in the importance of nourishing the body early and consistently.
Now I bring those two worlds together — over thirty years of cheffing experience and a deep understanding of nutrition — to create food that truly supports people, not just feeds them.
— KarleMy work is very personal to me — I'm not just providing food, I'm creating a feeling of being nourished and looked after.
Three decades of professional kitchen experience — from busy services to retreat catering for groups of all sizes.
Advanced living nutrition training — I plan menus around how the body responds to food, not just how it tastes.
View certificateExtensive experience catering for vegan, gluten-free, allergies and complex sensitivities — every guest looked after.
I bring small personal touches where possible — fresh eggs from my own chickens and honey from my bees — because the details matter.
Three decades brings calm to your kitchen and confidence to your menu — whatever the size of the group.
Food planned with the body in mind — protein for yoga, carbs to restore after movement, balanced meals to support deep work.
Vegan, gluten-free, allergies — menus are adapted so every guest feels included and well looked after, never an afterthought.
Whole-food, low-UPF cooking with personal touches — fresh eggs from my own chickens and honey from my bees whenever they make their way in.