This is all about celebrating the arrival of purple sprouting broccoli around the end of February
Roger Saul, founder of Mulberry and Sharpham Park, will be hosting a supper club at Daylesford’s Pimlico cafe on 19th January.
January is the time for warm, cosy layers and Bamford’s Haybarn Collection of essential pieces for travel, spa and relaxation are perfect for wrapping up in comfort.
Daylesford Cookery School has come up with some great recipes to make the most of your leftover food from Christmas Day.
Nature lies at the heart of Bamford and these beauty gifts would make an indulging gift for family or friends.
Shake off the Christmas excess with a wildlife walk around the Daylesford Farm on Sunday 27th December.
Daylesford’s farmshops are full of organic festive food that would make a lovely gift for all the family.
Decorating the house for Christmas is something that I look forward to every year.
The Daylesford Cookery School has provided this light dinner party starter, which is crammed full of useful techniques that can either be used individually or together.
To help you prepare for Christmas Day, Château Léoube’s head wine maker Romaine Ott has put together some suggestions.
This Christmas, Bamford has put together a collection of seasonal gifts, all beautifully wrapped and boxed, with a special Christmas charm.
Christmas is a magical time for children and this year we have an incredible line up of festive children’s events taking place on the farm.
At Daylesford we work closely with the women of developing communities in India to create our hand made Christmas decorations.
A rich, spiced pudding that is perfect for this time of year.
Today the press has been filled with articles on findings from a new report commissioned by the Prime Minister about antibiotics in livestock.
The most thoughtful gift for a food-loving host at Christmas is a hamper bursting with delicious, artisan goods and at Daylesford we have dozens of hamper options available to match every personality.
Preparing and sharing food is at the heart of everything we do at Daylesford – never more so than at Christmas.
For me, one of the greatest gifts you can receive is the gift of time – a chance to step back from a busy schedule, relax and recharge.
Peter Kindel is the new head cheese maker at Daylesford’s organic creamery, where he is now in charge of producing all of our farm’s award- winning cheese.
Animal welfare is something that I believe passionately in. All of the animals on our farm live healthy, happy lives and our Christmas turkeys are no exception.
This Saturday is World Soil Day – a global celebration of the importance of soil.
These are lovely rich autumnal/winter pies in which the tartness of the cranberries really lifts the flavour.
On Friday 27th November the Daylesford Foundation, along with the Organic Research Centre and the Allerton Project, are launching Agricology.
This Christmas, the Cookery School at Daylesford has a great line up of inspiring courses to help you prepare for the festive season.
Join us at the farm on Sunday 6th December for a special Christmas Shopping Day.
Seasonal, foraged food lies at the heart of The Wild Rabbit and our kitchen loves to make the most of wild, locally sourced ingredients.
This Sunday is Stir Up Sunday – the traditional day when families come together to make the Christmas pudding, with everyone giving the pudding a stir whilst making a wish.
Hamiltons Gallery in Mayfair is one of my favourite photography galleries and their latest exhibition of flowers by Irving Penn is worth a visit.
It has been almost six months since my son, George and I launched Bamford Grooming Department.
I am so happy that the Wild Rabbit has been named Britain’s number one pub to eat, drink and sleep by The Times.
As the days get shorter and the weather colder, Daylesford’s resident nutritionist and life coach Rhaya Jordan shares her knowledge on mood-boosting foods.
Bamford’s Home Collection of small household items has been created by artisans who share our love for natural, handmade craft.
As the nights get longer and the temperature drops, it is especially important to look after your health and make sure that your immune system is boosted in preparation for winter.
The gentle cooking of the rice over a bain marie makes this pudding not only soft and creamy, but also incredibly easy to make.
Fruit liqueurs are one of the joys of winter and are a fantastic way to warm up on a country walk or to enjoy at the end of a good lunch.
Join us on the farm for the WellChild Christmas from Monday 9th – Wednesday 11th November.
The Trapper jacket has been a staple piece in Bamford’s collection since the very beginning.
I am so happy to share with you the newly launched Daylesford website.
At Daylesford we promote healthy eating, real food with low or no sugar content and always truthful labelling on all our products.
A favourite seasonal pudding and a great way to make the most of this autumn’s glut of blackberries. Serve with either custard of cream.
Elephant Family now funds 20 projects across Asia and its latest mission is to create an Assam corridor in North East India.
This November we are holding our first supper club at the farm, which will celebrate seasonal autumnal produce in all its natural glory.
Knitwear has been the beating heart of Bamford since the very beginning. It was the starting point for our first ever collection back in 2006 and has inspired all of our collections ever since.
Our slow clothing philosophy extends to caring for your cashmere – there is no short cut to washing your knits if you want them to last a lifetime.
I love pumpkin and spice and this is a great alternative to a meat casserole. Great with rice or couscous and a dollop of sour cream.
I was so flattered to be featured in the inspiration section of Ella Woodward’s website Deliciously Ella last week.
Château Léoube has a very special place in my heart and my husband and I are incredibly proud of the award winning wines produced from our organic vineyard in Provence.
The Bamford Haybarn has doubled in size following a major refurbishment, and now offers nine tranquil treatment rooms alongside three Pilates and Yoga studios and a beautiful new manicure and pedicure area.
This autumnal tart can be made with cavolo nero as an alternative to kale if you prefer, or even spinach.
Truffles are one of Autumn’s delights and I always look forward to the first truffles of the season.
Our award-winning organic bread is baked daily on our farm and is on the shelves in our stores just a few hours after leaving the bakery.
I fully support the government’s new 5p charge on plastic bags in England. At Daylesford, we have never given our customers a plastic shopping bag and always encourage the use of “bags for life” that can be reused endlessly.
The food scene in London has changed so much since then and it is wonderful and gratifying to see how much the raw food movement has caught on.
This October sees the return of Wellness Week at the Cookery School, with the focus on healthy cooking for the family and children.
A wonderful seasonal soup, this is very rich – so you don’t need to serve enormous bowls of it – fantastically smooth and silky, with a great colour and just the right element of sweetness.
Coco Chanel is someone who I have always admired and I am looking forward to the Saatchi Gallery’s latest exhibition, Mademoiselle Prive, which opens this month.
Today is the start of Wool Week UK: the Campaign For Wool’s annual celebration of all things wool.
The Pavilion of Art and Design (PAD) is London’s leading fair for 20th century art, design and decorative arts and an event that I always look forward to at this time of year.
In autumn the fresh pears that come in from our orchard go beautifully with our Daylesford blue cheese from the creamery. The addition of chickpeas and quinoa lends this dish a little contrasting texture.
Last weekend the farm was host to Daylesford’s harvest festival – our annual celebration of organic farming, food and craft.
I have always believed in the importance of knowing where our food comes from and I am very proud of the farm-to-fork transparency of our food at Daylesford.
India is a country that pulls me back time and time again. Full of colour and energy it never fails to inspire me and I always leave feeling revived and reset.
This autumn our environmental scientist Tim Field will be leading a series of foraging courses at the cookery school, which will celebrate all that our hedgerows and woodlands have to offer.
Tim Allen will be joining The Wild Rabbit as Executive Chef from the beginning of October 2015.
Celeriac and apples are harvested at the same time in autumn and they make a classic combination.
My daughter-in-law, Leonora, has recently launched a great new series of video blogs focusing on healthy, easy, family recipes.
Last week we celebrated the opening of our new Bamford store on South Audley Street with a special ladies lunch at Harry’s Bar.
Nature is at the heart of all that we do at Bamford and our skincare range is no exception.
Harvest wreaths can be dated back to ancient European times where they were a creation of harvested and foraged berries, fruits and grasses, all woven together to produce a wreath celebrating the harvest.
Bamford’s Autumn/Winter 2015 collection is now in store and our beautiful new journal has just arrived.
Daylesford Harvest Festival
It seems that Autumn is now on its way, bringing with it a new crop of seasonal produce, including green cobnuts, crisp apples, juicy blackberries and new season honey harvested from hives on the estate.
This month you can watch Kuttiya cooking some of his favourite dishes at our Chef’s Table event, which is being held at the Cookery School on Friday 25th September.
Meet some of Daylesford’s star producers at our Meet the Makers sessions from 23-25 September at Selfridges’s Food Hall.
Chatsworth is one of Europe’s greatest private houses and somewhere that I love to visit, as much for the gardens as the house.
White is a colour that has always inspired me and is a common thread across all of our brands.
Each season we strive to make a modern wardrobe of easy pieces, celebrating the best of craftsmanship, tradition and natural fabrics.
This is a vegetarian alternative to Shepherd’s Pie, which is perfect for Autumn.
Harvest has now officially launched in our farm shops and the stores are full of autumnal produce from the market garden.
The wine harvest is now underway at Leoube and it looks like it is going to be a fantastic year, with the hot summer producing grapes that are full of flavour.
The UK’s leading investigative journalist Joanna Blythman shares an extract from her must-read latest book Swallow This.
I am so excited about the launch of our Bamford Skincare range. Developed with therapists for treatments at the Bamford Haybarn spa.
This month sees the return of Organic September – an annual initiative launched by the Soil Association to celebrate all things organic.
Jamie Oliver has declared war on sugar and it’s a campaign that I wholeheartedly support. Here at Daylesford we promote healthy eating, real food with low or no sugar content and always truthful labelling on all our products. Sadly, the same cannot be said for the majority of other food companies.
A good chutney is about the balance of sweet and sour flavours; this one is a lovely accompaniment with cheese, terrines and roast pork.
There are times in our lives when we all need some support and guidance to help us find the way forward.
This weekend the Daylesford Cookery School will be setting up camp at the Big Feastival on Alex James’s farm in Kingham.
The Telegraph Magazine ran a great piece on Daylesford’s tomatoes, which I wanted to share with you here.
For me, sloes signify the end of summer and the beginning of the autumn season.
We’ve been busy on the farm sowing 30 acres of sainfoin seed to feed our animals in the winter. A traditional haylage crop once prized in the Cotswolds, Daylesford is once again growing sainfoin because of its high suitability to an organic environment.
Tom Parker Bowles is a food writer who I have always liked for his passion for wholesome, seasonal British food.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
Knitting is a craft that I have always loved and something that I enjoyed for many years.
The changing of the seasons is always an exciting time on the farm. To celebrate Autumn and the abundance of harvest we are holding a special Eat to be healthy supper club on Tuesday 15th September at our Pimlico cafe.
Our new short film tells the story of our 20 acre organic market garden, where we grow over 300 varieties of fruit, vegetables, salad leaves and herbs, including many unusual and heritage varieties.
This is the simplest of soups to celebrate summer.
I like the sound of a new photography exhibition that has just opened at Michael Hoppen Gallery in Chelsea.
As part of our Wellness Week, Lizzie King will be hosting a special workshop at the Daylesford Cookery School based around healthy cooking for children.
The first UK exhibition of haute couture by Yves Saint Laurent is now on at the Bowes Museum in County Durham and looks like a wonderful homage to the French designer’s life and work.
Summer vegetables take on a different dimension on top of crunchy, griddled bread. This bruschetta-style toast captures the flavours of summer and is perfect as a colourful, bright, fresh starter or side dish for a barbecue.
The recent press articles on Genetically Modified crops got me thinking about Vandana Shiva – an inspirational environmental activist who has been campaigning for changes in the practice and paradigms of agriculture and food for over 30 years.
I can think of few better ways to spend a summer’s day than having a picnic with my grandchildren. During the summer months, we love to pack a basket full of fresh food and head outside to find the perfect spot to relax and enjoy great food.
Nic Webb is a talented craftsman whose wooden vessels and spoons we have exhibited before at our Bamford store on Draycott Avenue.
This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads. Because you cook the jam quite quickly it retains a beautiful colour and looks almost translucent in the jar.
Satish Kumar is someone for whom I have great admiration and respect. A former monk and long-term peace and environment activist, he has been quietly setting the Global Agenda for change for over 50 years.
The market garden is the heart of Daylesford, from where we harvest all of our organic fruit, vegetables, salad leaves and herbs.
It may seem a little premature to be talking about October events in the height of summer, but I have a feeling that Edmund de Wall’s talk at the Barbican will sell out quickly.
Tess Ward is co-hosting the Eat to be healthy Supper Club on 21st July at Daylesford Marylebone. Here, she shares her recipe for one of the dishes from the menu that will be served as part of the summer feast of seasonal, organic food.
Chopped salad is one of my favourite things to eat during the summer months
Looking after children over the long summer holiday can be a daunting task. To help keep them entertained, we are launching a new children’s camp at the farm, from 24th-28th August.
The Bamford sale is now on, with 30 per cent off many items in store and online. Here is my pick of some of my favourite items.
I have always felt very strongly against Genetically Modified crops (GM) and so was interested to read about the latest series of test results.
Tess Ward is a special guest at Daylesford’s Eat to be healthy Supper Club at our Marylebone farmshop caféon 21st July, which will feature some of her delicious recipes
This is good with fish or chicken. Fish and almonds are an especially fine marriage.
Giffords Circus is a magical, musical village-green circus that tours Gloucestershire and the South West throughout the summer.
I have always thought of Daylesford as one big family and I am proud of investing in the people that work with us.
Port Eliot is the historic seat of the Earl and Countess of St German and one of the most beautiful places in the country.
I am so happy that our new Bamford store has now opened on South Audley Street, right in the heart of Mayfair.
The Wild Rabbit has been voted one of the top 100 restaurants in the UK at this year’s National Restaurants Awards.
Ease: Easy Serves: 6 Time: 30 minutes 1 punnet of strawberries 3 egg yolks…
The Design Museum latest exhibition, Designs of the Year 2015, looks at the new crop of design, from some of the industry’s biggest names to rising stars and little-known practices.
Audrey Hepburn had a timeless style and elegance that has always appealed to me and I’m looking forward to visiting the National Portrait Gallery’s upcoming exhibition.
I was interested to read about the Royal Geographical Society’s latest exhibition of photography and film, which is shining a light on to climate change and social inequity.
I’m looking forward to Tate Britain’s summer retrospective of Barbara Hepworth.
Bamford Grooming Department is a creative collaboration with my son George and brings together our shared love of natural products and cutting edge design.
This is simply about celebrating the bounty of the summer garden on any given day.
I’m looking forward to the Marylebone Summer Fayre this Sunday, which opens its doors at 11am. The Fayre takes place in the heart of Marylebone and provides everything you would expect from a traditional village fete
Preparing and sharing food is at the heart of everything we do at Daylesford – be it through our farmshops, cafes or cookery school.
One of the first cookery books that I ever bought was First Slice Your Cookbook by Arabella Boxer – a fantastic and, at the time, innovative cookbook, which continues to inspire me to this day.
It’s around this time of year that my mind turns to strawberries and I start thinking about summer recipes.
James and Christiane Duigan are the husband and wife team behind Clean & Lean – the holistic philosophy that is all about mindful eating and fresh organic food.
I’m looking forward to Masterpiece, which is returning to Royal Hospital Chelsea next week.
Bamford Grooming Department is a creative collaboration with my son George and brings together our shared love of natural products and cutting edge design.
Bookings are now open for our first Daylesford Health & Wellness Retreat, which is being held at the farm from 11-13 September.
I love to discover hidden gardens in London’s urban landscape and think the Open Garden Squares Weekend sounds like a wonderful way to explore a lesser-known side of the capital.
Jenna Burlingham is a great gallery based down in Hampshire, which specialises in 20th Century British art.
The perfect accompaniment to summer barbecues, this side dish makes the most of fresh, seasonal summer flavours and is particularly good with lamb.
Madeleine Shaw will be hosting Daylesford’s next Eat to be healthy Supper Club at our Pimlico farmshop café on 23rd June.
This year’s Summer Festival was a fantastic celebration of organic food, farming, craft and cookery.
The doors are now open at our new farmshop on Blandford Street and we’ve had a busy few days welcoming in new customers.
I have always believed that the future of good, healthy food lies with our children and so I was interested to read about Jamie Oliver’s new Food Revolution campaign, which is fighting for better food education in schools.
Amelia Freer is a fantastic nutritional therapist whose new book, Eat, Nourish, Glow, I am particularly enjoying.
I’m looking forward to the opening of the Chelsea Flower Show this Tuesday and in particular seeing the Chatsworth House show garden.
Fortnum & Mason is one of my favourite department stores and so I am thrilled that we have now opened an outpost of our Bamford Haybarn Spa at the Piccadilly store
I have a great passion and respect for the animals on our farm and their welfare has always been one of our key concerns.
I like the sound of a new photography exhibition that celebrates the humble pencil, as used and donated by people like David Bailey and Zandra Rhodes.
Make the most of the rhubarb season with this recipe for Rhubarb and apple butter, which is great for adding on top of chia puddings, porridge or toasted rye bread.
Madeleine Shaw is a nutritional health coach who will be joining us at the Summer Festival to demonstrate a handful of favourite recipes from her new cookbook Get The Glow
Jez Taylor, who heads up Daylesford’s Market Garden, has provided some great gardening tips for Natasha Corrett’s website HonestlyHealthyfood.com.
2015 is the UN International Year of Soils and to celebrate, the Centre For Contemporary Art And The Natural World set up a competition for artists to apply for residencies throughout the UK.
This month sees the launch of London Craft Week – a fantastic new initiative that will celebrate the capital’s long-held artisan traditions and thriving community of craftsmen.
I was recently given the most beautiful photograph by a food artist called Amber Locke and wanted to share some of her works with you on my blog.
A cook at heart, Natasha is always updating her site with new healthy recipes and I particularly liked the sound of her foraged nettle soup.
This year’s festival takes place at the farm on Saturday 16th May and is all about ‘Celebrate Organic.’
I always look forward to the Collect fair, which is a good place to find exciting works by some of the world’s leading contemporary craft makers and designers.
Like us, the team at Wilderness are incredibly passionate about food and we are thrilled to be partnering with their cookery school to present a packed programme of talks, demonstrations, workshops and practical cookery classes.
For anyone interested in bees, beekeeping, honey, gardening or nature, there is an interesting new Sunday session taking place at the cookery school in July.
Last week I hosted a small dinner with my son, George, to celebrate the launch of a very exciting new partnership: the Bamford Grooming Department.
Hermès is a brand that I have always admired for its classic, timeless style but also its ability to stay contemporary and have fun.
I love to follow what is going on in the food world and find that social media is a great way to keep up-to-date on new cook books, trends, restaurant openings and food blogs.
Farmed livestock have determined our landscape for millennia.
Almost half way through April and it feels like spring is finally here, which means one of my favourite events is around the corner: Daylesford’s Summer Festival.
I have a great love for Japan and have always felt an affinity with the people and their values.
Growing up as a child, a bubbling pot of stock on the stove was a regular sight in our kitchen.
I love ceramics and am always on the look out for new makers and potters. Ceramic Art London is held every year at the Royal College of Art and is a great opportunity to meet ceramicists.
Our latest film looks at the story behind Bamford and celebrates the craftsmanship, nature and tradition that lie at the heart of our philosophy.
A simple and double cooked bone broth recipe.
Cleansing for one or more days is an ancient tradition to help balance, refresh and rest our system and is something that I like to do throughout the year.
New Craftsmen in Mayfair is hosting a great show exploring everyday objects that consider function, design and origin in equal measure.
Our Eat to be healthy campaign is continuing to grow and on Tuesday 21st April we shall be holding the first in a series of Eat to be healthy supper clubs.
Lanvin is the oldest fashion house in France and a label that I have always loved for its elegant dresses and refined tailoring.
This seasonal take on Eton Mess is so simple you can make it with your little ones, and play with the flavours depending on what you have in the cupboards.
The lambing season is one of my favourite times on the farm and I love to walk down to the maternity barn to witness new births.
Fashion photography seems to be having a revival in London at the moment, with recent exhibitions including Norman Parkinson, Guy Bourdin and Horst P Horst.
My daughter-in-law, Leonora, is very good at feeding her children healthy but interesting food and she always adds an element to fun to all of their meals.
The balance between dark and light is a reminder of our inner balance and the need for greater unity between mind, body and soul.
These marbled eggs would make a beautiful Easter breakfast or springtime salad.
I have always believed in the importance of educating children about where their food…
Easter is a very special time on the Daylesford farm. Spring has established itself with the promise of warm, sunny weather to come and we witness new birth on the farm.
I love the work of Antwerp born artist Anita Le Grelle. Her delicate ceramics, each piece unique, are always elegant and simple.
I am a firm believer in sustainable building and so was interested to read about a new exhibition that combines innovative design with social commentary.
Sweet Beet Smoothie
Nurturing your body is as much about what you drink as what you eat and we all know how important it is to stay hydrated.
Paris is a city that I return to again and again – for the restaurants, the galleries and, of course, the shops.
I have been very interested to read the recent articles provoked by Joanna Blythman’s new book, Swallow This: Serving Up the Food Industry’s Darkest Secrets.
Chatsworth is one of the most beautiful houses in England and a favourite place of mine to visit in the Peak District.
Mothers Day is around the corner and to celebrate we are holding a special Mother’s Day lunch in the glasshouse in Kingham.
At Daylesford we have a passion for conserving traditional breeds and I am particularly fond of our Blue Legbar hens.
I am excited to announce that Daylesford will be launching a new farmshop & café in the heart of Marylebone in mid May 2015.
I have a great respect for the bond that exists between humans and horse and so was interested to read about a new exhibition by Charlotte Dumas.
It has just been announced that The Cookery School will be collaborating with Wilderness Festival this year for a series of cookery classes and demonstrations.
Daylesford Organic has just been awarded Sustainable Restaurant of the Year 2015 by the Sustainable Restaurant Association – a fantastic achievement and one that I am very proud of.
The Soil Association’s latest Organic Market Report has just been released and it shows that last year was a great year in the UK.
I recently visited our vineyard, Chateau Leoube, in the South of France and wanted to share with you these photographs of the sheep grazing among the vines.
Griddled Butternut Squash, Goat’s Cheese & Olive
Venison is the healthiest of all meats. Lean, iron rich, low in fat and high in protein, it is, I think, a meat we should all be eating more of.
I have loved Thea Porter’s designs since I first wore one of her long, flowing dresses in the early 1970s.
This is an excellent venison starter that has been provided by the Cookery School.
In 2007 we launched the Daylesford Foundation as a means of supporting projects that help children learn about organic food, growing and the countryside.
Following on from my post on super foods for January: here are some of my favourite seasonal fruit, roots and vegetables for February.
The Wild Rabbit has just released its latest calendar and there are some great events lined up for the next six months.
Henri Cartier-Bresson was one of the most important photographers of the 20th century and considered by many to be the father of photojournalism.
These light & fluffy scotch pancakes would be ideal for Shrove Tuesday
One of Milan’s most stylish men, he founded his fashion label back in 1969 and is renowned for his practical yet stylish wardrobe staples and outerwear.
Our Eat to be Healthy philosophy is all about having a healthy relationship with food.
The Barbican is holding a fascinating exhibition that looks at the private collections of artists.
This is a great detox broth that really feels as though it is doing you good.
Bamford’s latest film captures the spirit of the Spring Summer collection and takes you behind-the-scenes at our shoot in Nanijizal Bay, Cornwall.
I am delighted to introduce Bamford’s Spring Summer 2015 collection, which goes in to our stores on Monday.
I have always believed in eating to be healthy – enjoying simple, good food that nurtures the mind and the body.
Last year we took the five-hour drive down to a hidden bay on the far point of South West Cornwall to shoot our new collection.
We have lots going on at the farm this Valentines Day. The Cookery School has teamed up with the Haybarn to offer a special Getaway package for couples.
Our four-minute film tells the story behind Daylesford – how we started, how we have grown and how we are continuing to learn and develop each day.
Mixed Raw Vegetables & Cashew Nuts In Chilli, Soy & Ginger Dressing
Daylesford’s new supernutrient powders are a brilliant way to fit some extra goodness into your daily food intake.
The New Craftsmen is inviting four of its makers to take over its Mayfair showroom and produce a range of new and exclusive work whilst in residency.
It is around this time of year that I start looking out for snowdrops.
Last week we hosted the press launch of Ella Woodward’s new cookbook at our Notting Hill farmshop.
I am delighted to announce that The Wild Rabbit has been awarded a third Rosette by the AA Guide.
My daughter in law, Leonora, is fantastic at feeding her two children healthy but fun food and as the founder of the parenting website My Baba.
As part of our eat to be healthy campaign we have put together a list of some of the best seasonal ingredients to add to your salads, soups and roasts.
Travel is one of the joys of life and was the inspiration for our new Haybarn collection, which launches in store next month.
This simple pesto is great spooned into a bowl of soup or with grilled fish or meat for an extra dose of nourishment.
Earlier last year I did an interview with Country & Town House magazine, which has now appeared in their January issue.
Cold press juices are one of my favourite ways to start the day and are a great way to top up on the vitamins and nutrients that can be lost through cooking and preparation.
One of my favourite ways to unwind on a dark January evening is to treat myself to a spa at home…
A great way to kick start the day, this wholesome chia breakfast bowl is best prepared the evening before and left to soak overnight in the fridge
As part of our Eat To Be Healthy campaign we have stacked the shelves at Daylesford with lots of health focused cookbooks as well as juice and cleansing guides. Here is my pick of some of the top healthy reads for January.
I have loved Elvis Presley since I was a young girl and still enjoy listening to his music today.
On 8th January Thai chef Kuttiya Nimcean will deliver Raw! – a full-day course full of delicious, nutritious dishes based around raw foods, including vegetables and fish, giving your digestion a chance to rest after the festive period.
Nothing beats a handful of organic greens in the morning for a nutritional boost. Daylesford’s signature Market Garden Smoothie recipe is packed with Vitamin C, K and B6, as well as copper and iron, and works with whatever greens you can find that are in season.
The Bamford sale is now on, with a 30 per cent discount being offered on many items in store and online. Here are some of my favourite pieces from the collection.
Celebrity yoga teacher and health coach Jo Arthur is returning to the Haybarn this January to hold two special detox retreat days. Her detox retreats will be held at the Haybarn on January 17 and 18 and will start with a welcome juice followed by power yoga and an organic liquid lunch.
Vitamin E & A • Iron • Fibre Great for snacking on the go,…
At Daylesford, we’re all about sustainable health. Eating to be healthy doesn’t have to mean cutting out food groups or restricting yourself. Nourish yourself with the best quality organic produce you can find