Georgie's personal reflection from inside Soul & Surf, tracing how food, surf, place and community quietly shape the way we live and work over time.
Words by Georgie Williams | 10th January 2026
It started with blue tiles, yellow cupboards, and the warmth of a female kitchen in Portugal.
Living by the seasons. Sometimes literally.
Here chefs prepared food with intention, smiles on their faces, salt in their hair and most likely a surf board in their car. I saw women cooking in a way that I recognised – in mismatched aprons, with scrunchies in their hair, occasional tears on their cheeks, but always with so much care. I didn’t know it yet but a seed had been planted for my future in that summer sun.
As autumn rolled around I followed the endless tales I had heard of a sweet and vibrant town in Southern Kerala, where the original Soul & Surf was born. Within weeks of arriving I knew I would not be returning to start my masters. I was surfing by the morning light, baking all day and practicing yoga to the hum of temple calls.
Local produce, simple ideas, shared tables.
Whether it was drinking freshly cut coconuts, sharing in a traditional Sadhya feast, discovering crispy ghee dosa, soft chewy upma, or rich local fish curry, both my taste buds and heart were undergoing some monumental expansion. Anyone who has visited Varkala will tell you of the magic this community holds - love, colour, joy and friendship are around every corner.
With any prospect of following a 'normal' career scuppered by my new found addiction for surfing, cooking and generally enjoying life a lot, I figured I might as well join the team and live this dream. So that is what I have done for the last 2 years. 2 years of working with some of the most wonderful humans, the sort of people that give you faith in the world and make goodbyes very painful.
Between services. Between plans.
in that yellow kitchen with salt in my hair, there were new aprons but the same intentions. Our incredible team was given the freedom to create using the most beautiful local produce. Many knife skills were learnt, many floors were mopped, many beers were drunk and many delicious meals were served.
Kitchen moments.
As half water creatures our lives revolve around the seasons, the tides, the wind and the sun. I am so grateful to have learnt this way of life with Soul & Surf. Now the wind is blowing me West, to 6mm neoprene and the Cornish Coast where I hope to continue my love affair with food and the sea with likely a lot less sun.
Thank you for everything.
Food made slowly, by people who care.
