Taste the Valley
Food sits at the heart of life at Loei Valley. We love to cook and to eat well, and our table reflects that — sometimes simple, sometimes abundant, always shaped by season and by the pleasure of sharing good food.
Some days it’s a quiet home-cooked meal. Other days it becomes a small feast, drawn from the orchard, the garden and the flavours we’ve gathered over the years. Slow food guides the rhythm: thoughtful ingredients, unhurried cooking, and dishes that belong to the place and the moment.
This is food made with care, cooked for the joy of it, and shared in a spirit of warmth and generosity.
Seasonal Home Cooking
Meals at Loei Valley follow the pace of the day. Breakfasts are unhurried, made with fruit, herbs and vegetables from the orchard when in season. Supper is simple and shared, often shaped by what is ripe or what has been slowly cooking throughout the afternoon.
Our influences are both English and Thai, with everything in between — not styled or curated, but cooked with generosity and a sense of belonging.
Food here is varied and grounded in what the land — and the local market — can offer. We cook with fruit and herbs from the farm, fish from our ponds, and meat sourced from growers we trust, including excellent Isan beef. Poultry and pork are included when we can find options that align with our values, but we prefer honesty over over-promising; at times the most practical choice is simply what the market provides.
Preserves & Small Batches
We make a small range of seasonal jams, chutneys and preserves using fruit from our orchard and trusted local growers. Each batch is limited, shaped by the harvest rather than production targets.
Mango chutney, mulberry jam, pomelo marmalade and chilli jam are the first to arrive — with more appearing quietly as the seasons shift and our orchard matures.
From the Orchard
The orchard is at the heart of everything — mango, pomelo, longan, banana, herbs, spices and the fruit that inspires future recipes. What grows here becomes breakfast, supper, and the preserves simmering on the stove.
Small moments — picking fruit, stirring a pot, tasting something new — become the flavour of the place.
Our Slow Kitchen
Cooking here is unhurried. It follows the same principles as the farm — simple, honest, seasonal, and shaped by what is practical in our climate. Some days it’s about making use of what’s abundant; other days it’s about preserving fruit for the months ahead.
Guests are welcome to be part of this rhythm, to taste, to chat, or simply to sit with a cup of tea while something cooks.
Stay With Us
If you’d like to experience the food and the farm together, we welcome enquiries.
We reply personally and usually within a day.