London Feb 2026: This spring the Newlyn Fermentary returns to Chapel House PZ in Penzance for a collaborative wellness retreat with acclaimed author and River Cottage regular Rachel de Thample. Taking place from Friday 24 April to Monday 27 April, this exclusive three-night experience is designed to nourish body and mind through fermentation, food, rest and connection with nature.
Chapel House PZ offers the rare feeling of staying in a private home while delivering the standards of a luxury boutique hotel. The Grade II listed Georgian property is celebrated for its art filled interiors, cosy walled gardens and warm hospitality, and was recently included in the 50 Top Boutique Hotels list. Overlooking the harbour and onwards across Mounts Bay, guests will enjoy unlimited access to the garden sauna, hot tub and cold plunge throughout the retreat.
The Newlyn Fermentary team will be in residence for the full stay, delivering two bespoke fermentation workshops and preparing seven mindful, ferment inspired meals alongside Rachel de Thample. Guests will learn how to make a range of health-giving ferments including sauerkraut, kimchi, water kefir, kombucha and kvass, alongside practical guidance on how to integrate fermented foods into simple, delicious everyday meals.
Rachel Booth, founder of the Newlyn Fermentary said “This retreat is about slowing down and reconnecting with the simple practices that support long term wellbeing. Fermentation is both nourishing and grounding, and when combined with beautiful food, wild swimming, heat and rest, it becomes a powerful way to care for ourselves. Collaborating with Rachel de Thample and the team at Chapel House allows us to share these practices in a setting that truly supports deep restoration.”
The long weekend balances structured learning with generous time for rest and self-care. Complementary experiences include sunrise swims, sauna sessions, wild coastal walks and optional holistic treatments, all thoughtfully woven through the schedule to create a deeply restorative experience.
Guests are invited to arrive from 3pm on Friday 24 April, with the sauna warmed and ready. A welcome drink and light supper will be served from 6pm, followed by an introduction to the weekend’s fermentation and wellness programme.
Saturday begins with an optional (but highly recommended!) sunrise swim, sauna and a late breakfast allowing space for intermittent fasting if desired. The day continues with a two-hour fermentation workshop, a light lunch and, in the evening, a four-course fermented tasting menu. Sunday follows a similar rhythm, culminating in a generous sharing feast to close the final full day.
Both afternoons allow ample time for personal restoration, whether through solitude, sleep, sauna bathing, guided wild walks with a local medicinal forager, or optional in-house wellbeing treatments.All meals are included and are ferment inspired, ensuring guests enjoy at least three ferments per day and a minimum of 30 diverse plant types, often within a single meal.
This retreat offers a rare opportunity to step away from daily life and immerse in learning, nourishment and deep relaxation in one of Cornwall’s most beautiful coastal settings.
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Notes for Editors
High res images https://www.dropbox.com/scl/fo/6wptwg8dr6avshbsdjqnb/AIP1Fk5P0iXEHw3tC_xlxlI?rlkey=udl79ggu03irzo109y7x4fxpe&st=40f77vxq&dl=0
To Book please visit
https://www.newlynfermentary.co.uk/shop/p/wellnessretreatchapelhouse
Wellness Retreat at Chapel House PZ www.chapelhousepz.co.uk
24-27 April 2026
Tickets from £840 for 3 nights full lodging and includes all meals, accommodation, use of the spa garden (sauna, hot tub and plunge) and workshops.
About Newlyn Fermentary https://www.newlynfermentary.co.uk
Multi award winning small batch producer of artisan fermented foods, Newlyn Fermentary’s sauerkraut has been favourited by the country’s leading gut health expert professor, Tim Spector, as well as being awarded ‘Food Brand of the Year’ in 2025, the Fermentary’s house kimchi's both picked up 2 stars each at the Great Taste Awards. Founder Rachel Booth, an active member of the Guild Fermenters has been teaching for 5 years.
Media Contact
For further information please contact
Diana Massey @ The Massey Partnership
[email protected]
