An unexpected 10 day silent meditation retreat in the Himalayas led to the creation of Open House Deli. Stripped of any music, books or writing material clarity formed, Rebecca slowly started challenging the hospitality norms in her head. Now a 75 seater sustainably led cafe and large eco store, thriving through covid, and now constantly riding the hospitality rollercoaster, Rebecca champions seasonal eating and is particularly passionate about reducing food waste and bringing the best out of her team.