Food for Thought

At Penninghame we are dedicated to offering you a balanced, clean, highly nutritional, mainly plant based diet, which is specifically designed to support you energetically and emotionally through your process.

Your food is lovingly prepared by our own in house chefs, who pour their years of wisdom, passion, energy and love into every meal in order to help support you through the Process.

They work their magic to make the food bright, fresh and uplifting, and offer you a hearty boost 3 times a day.

Read our blog : Why the food just as valuable as any other part of the Process.

Our Chefs

Kenneth Prange - Teacher & Health Consultant

With 40 years experience, Ken has an extraordinary knowledge of, Macrobiotic principles, of foods and their effect on the body. This lifelong learning is transmitted to people with a great passion and energy, enthusing all to look at their own food and lifestyle choices and see where they can be changed for the better.

Ken’s passion for food, healing and oriental diagnosis started back in the 70s, at the  Community Health Foundation, in London’s Old Street. Learning under the macrobiotic gurus of the time, Michio and Aveline Kushi, the desire for knowledge grew strongly and Ken soon moved to work and study at the Macrobiotic Institute of Berlin. It was here that Ken spent the next seven years studying, first to become a Naturopath (Heilpraktiker) and then the in-depth skills associated with Traditional Chinese Medicine, including amongst others, Acupuncture and Moxibustion.

Prompted by his wife Angela, Ken started to give Macrobiotic nutritional and lifestyle consultations in Italy in 1992, which now, after 25 years has expanded to several European countries. His work experience also profits from the 4 years of intense activity at the famous Sha Wellness Clinic in Alicante, Spain.

Currently Ken teaches the 4 levels of Macrobiotic study in Valencia and he is one of the few senior Macrobiotic teacher/consultants in Europe active at this time.

Since leaving the Macrobiotic Institute in Berlin, Ken has set up several successful whole food gourmet restaurants in Italy and Germany with his wife Angela and worked as Camp Director on the English and Scottish One World Summer Camps.

Ken’s other studies include: Iridology, Regressional Hypnosis, Ear Acupuncture and Silva Mind control.

Angela Agrati Prange

At just 20 years old and still a student, Angela opened her first restaurant along with some young friends. It is at this time she discovers, develops and cultivates her passion for food as a great way towards health, as well as a feast for the eyes and the palate. In USA California she graduates as a macrobiotic chef and specialises in curative cooking with her great Japanese teachers Herman and Cornelia Aihara. After 2 years of learning experience, in the United States, she comes back to Europe and  for the next 30 years shares and enriches her knowledge and talent in vegetarian macrobiotic restaurants, in the macrobiotic centre of Berlin, in alternative medicine centres and as a private chef for international celebrities. She trained and formed many young chefs who were inspired from her creativity and her technique. Finally after almost 3 years of collaboration with SHA Wellness Clinic,   as macrobiotic head chef, she decided to go back to her home country, Italy, and dedicate herself to teach healthy cooking through cooking classes and talks and to consult natural food restaurants and cafeterias. In recent years she has been the culinary trainer and consultor of the Happy M kitchen  in Gothenburg Sweden, Lu-Ma café in Wimbledon-London, England and the Green Shelters  in Madrid, Spain. She continues to be the executive head chef of the One world Festival in England.

Her extensive knowledge on the subject, her enthusiasm and her professionalism has always generated fervour and passion for good food to diners and participants of her cooking classes. Finally she has now taken the time to write her cookbook, titled: Cooking with Angela, delicious macrobiotic and vegan recipes for everyday cooking. Angela speaks her mother language Italian, fluent English, good German and Spanish.