Food at most retreats is an afterthought. Trays of sandwiches. Boxed lunches. Coffee that's been sitting since 8 AM. It disappears and nobody mentions it. That's not what food should do at a retreat.
Manna by Fernwood Hills is our in-house catering operation — not a third-party vendor we bring in, not a catering company we've partnered with. The same team that runs the property runs the kitchen. The food is made here, for your group, on the day.
What “Farm-to-Table” Actually Means in Practice
We source seasonally from local farms in southwestern Ontario. That means the menu changes. In September it looks different than in April. Root vegetables in winter, tomatoes and corn in late summer. We work with what's available and what's good — not what arrives on a standing order from a food service distributor.
It also means the food is cooked fresh. Not reheated. Not assembled from components that arrived pre-portioned. A Manna breakfast is eggs, fresh bread, seasonal fruit, and something warm. Lunch is a proper meal — salad, a main, something to pass around the table. Dinner for retreat groups is family-style, generous, and unhurried.
How Manna Works
Manna is not all-or-nothing. A group arriving at noon can book just lunch. A half-day retreat can book lunch only. A multi-day group might want lunch, snacks, and dinner each day. Mention what you're thinking when you inquire and we'll build a menu from there.
Menus and pricing are worked out as part of your booking — no posted rate card, because what a working group lunch costs is different from a wedding dinner for 30. Dietary needs (vegetarian, vegan, gluten-free) are handled when flagged at inquiry.
Dietary Accommodations
Vegetarian, vegan, and gluten-free are all handled without issue. For specific allergies, note them in your inquiry and we'll confirm accommodations before you book. We don't serve a generic “dietary option” on the side — accommodations are built into the meal so nobody eats something separate from the group.
Why the Meal Matters for Retreats
People remember food. Not the slides, not the agenda headings, not the workshop exercises — the meal. Specifically, the feeling of sitting around a table together and eating well. It's where the formal part of the day gives way to real conversation.
The Farmhouse harvest table seats 12 comfortably, 16 tightly. For larger groups, the meal spills onto the deck. That setting — long table, good food, surrounded by forest — does something to the energy in the room that no facilitation technique replicates.
Manna for Weddings vs. Retreats
The same kitchen serves both. For retreats and gatherings, menus and pricing are worked out at booking — one or two meals, a full day, whatever fits. For weddings, catering is quoted based on the menu, guest count, and format — wedding dinners have different requirements than a working lunch, and the pricing reflects that. Inquire and we'll put together a quote.
The Bring-Your-Own Alternative
Not every group wants full catering, and that's fine. The Farmhousehas a full working kitchen — professional-grade range, oven, full refrigeration, everything you need to cook for a group. There's no kitchen fee. Some teams book the property and cook lunch together as part of the day. It works surprisingly well as a team-building exercise, and the meal ends up being something people talk about.
The two options aren't mutually exclusive either. Some groups have Manna handle breakfast and dinner, and cook lunch themselves. We're flexible — just tell us what you're thinking.
Full details on the Manna menu, seasonal offerings, and how to add catering to your booking are on the Manna page.