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.