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.