I am so happy to announce the opening of our first Bamford Haybarn Spa in America. The beautiful spa is set within 1 Hotel South Beach in Miami – a hotel that I have long admired and which shares our love for nature and understanding of sustainable luxury and design.
January is the time for rest and recuperation and I am looking forward to our Health and Wellness Retreat, which returns to the farm from 27-29th January.
India is renowned for its excellence in handicraft and we are lucky enough to work with artisan communities across the country, through our design work with Bamford and also through the Lady Bamford Charitable Trust.
This recipe is one of my favourite addition to our Daylesford café menu this Christmas and so sharing the recipe with you all was a must.
The kitchen is at the heart of every Christmas and this year our Cookery School is holding a number of cookery classes that are ideal for all the family, young and old.
Cocktails enjoyed with friends by a roaring fire are one of the delights of Christmas and this year The Wild Rabbit has come up with a special menu of festive cocktails for their bar.
I am so happy to announce the launch of our first cologne from Bamford Grooming Department.
Decorating the house for Christmas is something that I look forward to every year and wreathes are one of my favourite ways to bring nature in to the home.
Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb. Although we use butternut in this recipe, it will work beautifully with any variety of sweet autumn squash or pumpkin.
With less than a month to go until Christmas, the time has come to think about placing your orders for a flavourful and succulent turkey.
Christmas celebrations are now underway at the farm and on Saturday 3rd December we shall be unveiling our Christmas grotto, with special guests Father Christmas and his handsome helpers, Dancer and Blitzen.
At Bamford we always celebrate the work of artisans and so it is wonderful to collaborate with our great friend Rae Feather, who shares our passion for preserving time-honoured crafts through her hand-painted and initialed accessories.
Join us on Saturday 10th December as we enjoy an afternoon of Christmas carols in aid of two fantastic charities: Great Ormond Street Hospital and The Dinosaur Trust.
Low in fat and high in protein, venison is perhaps one of the healthiest of all meats. Containing twice as much iron as beef or lamb, it is also full of essential omega 3 fatty acids and both vitamins b6 and b12.
The combination of fragrant quince and earthy cobnuts in this tart really celebrates the flavours of the colder months. Served with a spoonful of whipped mascarpone or clotted cream to cut through the sweet caramel, it’s very moreish indeed! If you struggle to find quince, do replace them with pears – simply bake for a slightly shorter time, until just tender.
Join us at The Wild Rabbit this Christmas for a very special celebration. Relax in the comfort of our rooms; enjoy award-winning, seasonal food from our Michelin star Executive Chef Tim Allen.
Nicki Jackson is a fantastic mindfulness teacher, whose workshops can help you lead a calmer, more peaceful life.
I am so happy to announce that our new Home and Garden Room has opened at the farm.
Yoga has always been an important part of my life and I think there is no better way start the day than with a gentle session of yoga and meditation.
Our Christmas floristry classes are always popular, but there are still a few spaces left on our Creative Christmas Flowers and Garlands class on 9th December.
One of our award winning soups, this is one for the autumn, when the big winter beetroots are around and their earthiness combines beautifully with the smokiness of the bacon and the sweet, sharpness of the crème fraiche.
I am so excited to be unveiling our new Home & Garden Room at a special preview evening at the farm.
The stars shine brightest in the countryside so join us at our farm in the Cotswolds for an evening of stargazing on Wednesday 9th November.
This year marks the 70th anniversary of the Soil Association – the UK’s leading charity campaigning for healthy, humane and sustainable food, farming and land use.
Willow Crossley is a floral stylist whose wild, natural style I really like. Shying away from formal, neat displays, Willow’s creations include lots of foliage, branches and wild flowers in jam jars.
As the autumn hedgerows heave with delicious blackberries, our foraging efforts often find us with baskets brimming with fruit.
Over the years, I have formed a close and special working relationship with architect Spencer Fung.
I am looking forward to welcoming The Little Black Gallery to the farm next week for a pop up exhibition of photography in the Bamford Barn.
The plum trees at the farm are now heavy with delicious fruit and every morning we forage the grass below the trees to collect the precious fruit for chutneys, poaching, baking, pickling and roasting.
I am absolutely thrilled that The Wild Rabbit has been awarded their first Michelin star, with Executive Chef Tim Allen at the helm.
Join us for an evening’s discussion with two inspiring chefs as they discuss and share their thoughts and tips for cooking seasonally, whilst enjoying chilled Daylesford prosecco and delicious bruschetta.
Every September we hold a Harvest Festival at the farm, to give thanks for another year’s harvest and to celebrate the ample produce that the British growing season has brought us.
The London Design Festival is held each year to promote London as the design capital of the world and as the gateway to the International creative community. This year, Bamford will be celebrating the festival by welcoming three special artisans to our Draycott Avenue store.
Lucy Auge is a young botanical artist whose delicate ink paintings explore the subtle differences of shapes and patterns found in the plants.
In China, Japan, Vietnam and many other East Asian countries, tea is much more than just a drink.
This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads.
I am so happy to announce that our new ‘Daylesford To Go’ range is now available in all of our farmshops.
An alarming new study reveals the true price of ‘Antibiotic Addiction’ in farming. Emma Rose from the Alliance to Save Our Antibiotics explains what it means for us all.
Bircher muesli was first developed by Dr Maximilian Bircher-Benner, a Swiss doctor who wanted to create a perfectly balanced breakfast and believed wholeheartedly in increasing ones intake of raw foods.
Summer is drawing to an end and we are now approaching the Autumn Equinox.
Donna Hay is someone who I have long admired for her clean, fresh style and honest approach to natural, delicious food.
Autumn is the time for foraging and I love to head out for long walks with the dogs, looking for foliage and berries to bring inside.
Harvest is now underway at Château Léoube and after a warm dry spring and hot summer, we are hopeful for another good year.
This September sees the return of Organic September – the Soil Association’s annual celebration of all things organic.
Autumn is fast approaching and as the seasons change we welcome our new Bamford collection in to our stores.
This year the team who look after our Cotswolds Market Garden have grown over 45 varieties of heritage tomatoes
Join Steve and his Cookery School team throughout the summer for regular courses on putting together the Perfect Summer Barbecue, but in the meantime have a go at these three favourites.
A former monk and long-term peace and environment activist, Satish Kumar has been quietly setting the global agenda for change over the last 50 years.
There is something very special about coming together at the end of the summer to celebrate and give thanks.
Patrick Holden has been a guiding light to me for many years. As Director of the Soil Association from 1995 to 2010.
August is the time for children to be outside exploring the countryside and this summer we are holding a number of children’s floristry classes.
During July and August, our Market Garden is laden with delicious peas, beans and fresh herbs.
Bamford is teaming up with the rainforest spa Kamalaya for two very special days of enlightenment, meditation, relaxation and enrichment at the Haybarn spa in the Cotswolds.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
Our beautiful Cotswold Cottages are located a short walk away from The Wild Rabbit in the quiet village of Kingham
Over the last year, our nutritionists, suppliers, chefs and creative teams have been working tirelessly on a very exciting new product range at Daylesford
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year
We enjoyed a magical dinner in the market garden last weekend – our first big picnic at the farm and the highlight of our summer picnic season.
Set over 20 acres of our organic farmland, our Market Garden in the summer months is overflowing with vibrant, fresh produce.
There are few things more evocative of summer than the scent of lavender in the sun. Whether it is a lilac field in the Mediterranean or a row of shrubs in an English cottage garden.
This is the simplest of soups to celebrate summer. It is lovely to make when you have fresh peas.
We are proud to announce that Daylesford Farm has been named ‘Overall Champion Farm and winner of the Farmers Ball Challenge Bowl’ at the Moreton Agricultural Show.
Farming with a conscience is not just about taking care of our animals: it is for the benefit of the soil, the pollinators and the wider natural environment.
Green juices are a great way to start the day, helping to cleanse the body and boost the mind.
Jenna Burlingham’s Summer Exhibition is always a great opportunity to see Modern British art.
Agricology launched one year ago, and what an incredibly active year it has been.
Artisans are at the heart of Daylesford and I am particularly proud of our bakery at the farm, where we bake our organic bread each day.
Our Daylesford Blue Legbar hens are a rare Gloucestershire breed that produces our award-winning blue eggs with yolks of a rich yellow colour and high in omega 3.
We are looking forward to Xochi Balfour’s book signing afternoon at the farm this Friday 8th July.
The Bamford summer sale is now on, with a 30 per cent reduction on many of our items.
One of the great delights of summer is sharing food with family and friends, enjoying long evenings in the garden whilst the grandchildren and dogs play nearby.
We have recently planted over 45 different varieties of tomato in our Market Garden and in a matter of weeks time they will be ripe and ready for eating – just in time for our Weekend of Cookery with chef Nina Parker at our Cookery School.
For the second of our ‘Weekend With’ series, I am delighted that we shall be welcoming Nina Parker.
We shall be celebrating Wimbledon at the farm with live screenings of the matches on our big screens in the Glasshouse.
This weekend we have got lots going on at the farm for all ages.
July marks the 150th anniversary of the birth of the much-loved children’s author Beatrix Potter, whose books I still treasure and enjoy sharing with my grandchildren.
Join us at our Bamford Haybarn Spa on July 22nd for a day of Pilates, rejuvenating treatments and nourishing, organic food with instructor and lifestyle blogger Lottie Murphy.
This month marks the return of The London Festival of Architecture – a city wide celebration of architectural experimentation, thinking and practice.
For some time now, kale has been hailed the queen of healthy green vegetables – be it massaged, juiced or wilted.
As we welcome long, warm, summer days there is nothing nicer than lying outside on the grass with a good book.
These bright, crunchy vegetable wraps are a recipe created by the Cookery School team. Light and vibrant, they make for a brilliant starter or canapé on a summers evening and can be prepped in advance.
This is simply about celebrating the bounty of the summer garden on any given day.
I have always believed that summer is a time for slowing down and savouring the good things in life: good food, good friends and good health.
I am looking forward to the return of Masterpiece London this June – a must visit for anyone interested in art, antiques and design.
At Daylesford we are passionate about sustainability and giving back to the farmland that nourishes us.
Amy Chaplin is a vegetarian chef who is inspired by nature and the healing benefits of whole food ingredients.
For centuries, dry rosé wine has been a staple in the south of France, where it is has long been considered the best wine to enjoy day and night beside the sea.
Wild Garlic is one of my favourite foraged ingredients and something that I love to pick up on my daily walks with the dogs.
Summerill & Bishop in Clarendon Cross is a shop that I have been visiting for many years.
Founder of Honestly Healthy, Natasha is known for her celebration of wholesome and nourishing vegetarian ingredients, all based on Alkaline food principles.
This is a marriage of Queen of Puddings.
Preparations are now well under way for this year’s Summer Festival, which takes place at the farm on Saturday 21st May.
I have collected cookbooks for many years now and finding new ones to add to my collection always gives me great joy.
I am looking forward to London Craft Week, which returns to the capital next week.
Our animals live a happy and content life on the farm – roaming freely in the fields and living off a grass based, organic diet.
We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
Last November we launched Agricology – an online and in-field platform offering practical information and advice for farmers about sustainable British agriculture.
At Bamford we celebrate the work of artisans.
One of the things that I most look forward to at this time of year is the arrival of fresh seasonal ingredients from the market garden.
I am so happy to announce that our newly refurbished pizza bar, The Old Spot, will be opening on Friday 15th April at our Kingham farm.
English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts.
As we celebrate the skills and stories of our artisan makers in store, Daylesford’s resident nutritionist Rhaya Jordan explains why traditional, hand made produce is always the best choice for your health.
This recipe celebrates purple sprouting broccoli. The spelt adds a little texture, as do the garlic crisps and almonds. Crisping the garlic also gives softer bursts of flavour, which complement the broccoli, rather than overpowering it.
My love affair with India began 40 years ago. In that time I have had the privilege of spending time with people, learning from their spirituality and being the recipient of their kindness, warmth and fun.
The official meaning of ‘artisan’ is someone with a skilled trade, who makes quality products by hand.
If there is one tool that we use more than any other at Daylesford it is our hands.
To celebrate the beginning of spring we are launching a new series of weekend events at the farm.
There was big news last week from the European Parliament as MEPs voted to take action to curb the use of antibiotics in farming – something that I have always believed in.
Rita Konig is one of London’s top interior designers and someone who I have admired for many years.
Cristina Chandika Ma has been teaching the benefits of yoga and meditation in England for the past 12 years and has been a resident yoga teacher at the Bamford Haybarn since 2005.
Wild Garlic & Pumpkin Seed Pesto
Spring is one of my favourite times to walk in the countryside with my grandchildren and gather seasonal, foraged food like wild garlic and meadowsweet.
Come and join us at the farm on 2nd April for an introduction on bees – our most vital pollinators.
Early April is a time for new life on the farm, when the lambing season is in full swing.
For a healthy twist this Easter, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil.
Fenwick on Bond Street is one of my favourite department stores, both for its eclectic mix of independent fashion brands and its excellent beauty hall.
Spring is the time for floristry and there are few things I enjoy as much as creating interesting and beautiful flower arrangements, for the table and for the home.
As contributing editor of Vogue magazine Calgary Avansino is well-known for being at the cutting edge of well-being and lifestyle trends.
Earth Hour is a global annual event organised by WWF where millions of people switch off their lights for one hour.
The hot cross bun is one of the most iconic British baked goods – dating as far back as Saxon times.
Easter, for me, is one of the most uplifting times of the year: a time for green shoots in the garden and new life on the farm.
Rhubarb can be quite low in pectin, despite its tartness, and it does tend to break down in to a puree as it cooks, so the texture is a little different to other jams, but the flavour is wonderful.
To celebrate Mothering Sunday Bamford have created a number of special, handmade gifts to show your mother just how much she is cherished.
We shall be celebrating Mother’s Day at the farm on Sunday 6th March with a number of special events.
The health and future of our planet is dependent on a diverse food and farming system and yet the biodiversity of our seeds – one of the world’s most precious recourses – is rapidly diminishing.
I was so happy to read a new study published today, which shows that organic meat and dairy products contain around 50% more nutritionally beneficial omega-3 fatty acids than non-organic.
Chateau Leoube is set on the coast of Provence, within one of the most beautiful protected sites in Europe.
The Cheltenham Festival is, for me, the highlight of the National Hunt season and this year we shall be celebrating with an evening of fine dining and racing talk at the farm on Sunday 13th March.
A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. It does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used to simmer the beans, so that they soak up all its flavour – but it’s well worth it.
Come and join us at our Notting Hill farmshop for a Supper Club with food writer and contributing Vogue editor Calgary Avansino.
This year marks the 100th birthday of British Vogue and to celebrate the National Portrait Gallery is holding an exhibition.
Artisan skills lie at the heart of everything that we do at the farm and this February we shall be holding a week-long series of classes at The Cookery School.
For me, nothing heralds the end of winter quite like snowdrops.
This is a tart for winter, since Jerusalem artichokes are always sweeter and more flavoursome after the first frost.
Deborah, Duchess of Devonshire was a remarkable lady and someone for whom I had great admiration and respect.
Early spring is a wonderful time for bird watching and it’s a great way to get children outside and exploring the wildlife.
Treat yourself and your loved one this Valentines Day to a relaxing, romantic weekend getaway at Daylesford farm.
Shrove Tuesday is the traditional feast day before Ash Wednesday, when everyone would make pancakes to use up the last of their eggs and fats, before embarking on the 40 day fast of lent.
Find the perfect present for your Valentines this year with Bamford’s selection of special gifts.
Beef brisket is one of my favourite recipes for this time of year. The key to brisket is the thick layer of fat that melts while cooking and a long, slow cook in a low heat oven.
Arabella Boxer is someone who I have admired for many years and her cookbook First Slice Your Cookbook has been a staple in my kitchen since it was published in 1964.
Julie Montagu is hosting a special health retreat at the farm in Kingham, which combines her love of nutrient dense food with strengthening yoga sessions.
Refreshing, vitamin-dense citrus fruit is something that I crave at this time of year and one of my favourite January rituals is to make a big batch of Seville Marmalade.
I have always believed that good health comes from within, and our farmshops are now full of gut-friendly foods that balance and heal from the inside out.
Join us at the farm on Saturday 16th January for our Health & Wellbeing Open Day, from 9am – 6pm.
My love affair with India started 40 years ago and during that time I have been drawn back time and time again.
This January The Cookery School is focusing on gut friendly food with a great line up of health based classes, from how to make the perfect bone broth to cooking for the family without dairy, gluten and added sugar.
This is a great detox broth that really feels as though it is doing you good. It’s the perfect recipe for this time of year, when you need something warm and comforting to stave off the cold.
January for me is a time of restraint and recovery, when we cut back after the excesses of Christmas and prepare our minds and bodies for the year ahead.
Kickstart healthy eating habits this new year and give your body a chance to repair and rejuvenate by taking a break from processing food with Daylesford’s 1 and 3 day organic cold-press juice cleanses.
