Cordon Bleu trained Lucy Lister-Kaye runs the catering at Aigas.

The estate is organic; we eat much of our own produce – beef and venison – and we 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, yoghurt and fruit. Every day fresh rolls or sandwiches are made up for your packed lunch and guests are offered a selection of many other ingredients and snacks to take with them each day. Thermos tea and coffee are carried on all expeditions. Refillable water bottles are available.

Special Dietary Requirements

Special dietary needs are not a problem at Aigas. We prepare personalised meals whenever requested and we can cater for any type of dietary requirements or allergies. Just let us know your requirements when making the booking or send us an email.

Lucy’s Cook Book

The Aigas Cookbook of favourite dishes is available to purchase in the Aigas shop, or can be arranged by phone or email.