Real Food for Real Health

Wednesday 26th - Sunday 30th November 2025

Space is available on this event!

A 5 day course focussing on the way in which we eat today and why we eat as we do. We explore how we can eat differently to be more in tune with our bodies and so become healthier and happier humans.

How can we recognise, choose, cook and prepare REAL food and what difference will this make to our energy, mind sets and health? How can real food reduce type 2 diabetes, cardiovascular disease, gut problems, auto immune conditions and reduce our risks for Alzheimer’s dementia, cancer, anxiety and depression?

This new Othona course is for anyone, but could be of particular use for you if you think that you may be at risk of one of the above illnesses, or perhaps a doctor has said you already have one.

With discussions and information sharing, cookery demonstrations and plenty of hands on food preparation, together with ways to monitor blood sugar levels and metabolic health, we will explore and develop our own personalised approaches to using REAL food for our own health.

We encourage each participant to purchase and wear a Continuous Blood Glucose Monitor such as this during, and for a week before, the course. (Cost is about £50 or can be free if you have a diabetes type 2 diagnosis.) The monitors work for two weeks and we will hold a Zoom meeting to explain how to use them. They give fascinating and very useful information, but you will need a compatible smartphone to access the readings.

There will also be a workshop on fermentation and its benefits, as well as time to relax and enjoy wild and wintery coastal walks, chat by the fire, or play a game in one of our many cosy spaces.

Dr Sue Beckers   Sue is a retired GP and certified nutritional therapist with the Noakes Foundation. Sue is currently running support groups for people who wish to put type 2 diabetes and prediabetes into drug free remission using  a REAL food, Therapeutic Carbohydrate Restriction approach. 
Esther Gooch   Esther is the caterer at Othona. She has over 15 years of experience in catering, volunteer management, charity work and restaurants working for many different kinds of establishments, from fine dining to festivals, cafés, protests and weddings! She is interested in the balance between health, cost and sustainability when it comes to what we eat and will run a variety of cooking workshops.

You’ll notice that the cost of this course is slightly higher than some other Othona courses. This is because of a higher meat/fish/protein content and more external facilitation. Please USE our bursary and sliding scale payment if you need to, that's what they are there for! 

Fee Types

You are genuinely welcome to choose whichever rate suits you

(Learn more about our Pricing Policy & Bursaries)

Arrival + Departure Times

(Learn about Arrival+Departure)