Nutritionist, author and chef Daphne Lambert has been running Penrhos Court with her husband Martin Griffiths for 25 years. Fundamental to the philosophy of Penrhos is the use of organic produce. Penrhos was the first restaurant to be awarded the Soil Association Organic Symbol.
The hotel is run by the organic ethos emphasising the importance of a lifestyle that incorporates seasonal, local, community based production with care for the environment and all things that within it.
High standards in the kitchen are carried through to the hotel. All linen and bath towels are 100% organic cotton, every complimentary gift is sourced from environmentally aware companies such as Neal’s Yard and Duchy Originals and all cleaning and laundering products are eco-friendly.
Daphne also runs Green Cuisine food and health courses www.greencuisine.org and has co-written several wonderful recipe books including the Organic Baby and Toddler Cookbook.
My son Erroll and I went on our Mamaheaven retreat when he was six months old. From the moment we arrived he was beaming, sitting on the bed in our lovely light, airy room and smiling out at the views of the sky, gardens and surrounding countryside. The venue was ideal, spacious and clean with interiors that inspired without being overwhelming. I have a very restricted diet, but all of the meals that I was served were delicious and nourishing. Erroll loved the crèche and enjoyed spending time around all of the other babies. There was not a session of massage or yoga, nor any of the other therapies that we did not enjoy. Many of these sessions were revitalising, energising and refreshing. A few were deeply moving, providing insight and reflection. I found peace and an awareness of self that had eluded me since the birth of my son, as well as the time and space for us to enjoy one another away from the pressures of home.
— Charlotte , London