Bees are essential to life as we know it and much of the food we grow at Daylesford would not be possible without our most vital pollinators. With their populations in sharp decline, we must do everything we can to encourage and support the humble bee.
With the hard frosts of winter behind us, and buds on branches bright and green with new leaf, this time of year is full of expectancy and excitement as springtime unfolds into full bloom. Bringing bulbs into your home not only creates an incredible scent, it also reminds us that this is the season of revival and new life. At Daylesford, we like to forage for nature’s seasonal offerings to include in our floral arrangements. Here is our step-by-step guide on how you can create a seasonal table centrepiece that would be perfect for an Easter table.
Exploring the market garden with my grandchildren always gives me great joy and is a wonderful way to teach them about where there food has come from and how it is grown. This Spring, we are inviting children of all ages to come and explore the Market Garden at the farm, from 11am until 1pm on Saturday 29th April.
This delicious, simple recipe is taken from my daughter Alice’s new book: “One Gun Ranch, Malibu: Biodynamic Recipes For Vibrant Living”.
I am incredibly proud of my daughter Alice, who has just launched her first book: One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living. The beautiful book tells the story behind One Gun Ranch – the biodynamic farm founded by Alice in Malibu in 2008 – and shares Alice’s passion for biodynamic farming, eating and living.
I am so happy to announce the launch of an exciting new project at Bamford, which celebrates our love of natural materials, traditions and craftsmanship. Our Land to Craft competition invites artists and crafts people to apply for a six week artist-in-residence programme, during which time the winner will create six pieces inspired by nature and the Daylesford estate.
A favourite at our Cookery School, this simple recipe makes the most of one of our most cherished spring ingredients, asparagus. We love to serve this as a protein-rich breakfast, a first course at a dinner party or even as a light spring lunch with a glass of crisp white wine and slice or two of organic sourdough.
This April we are holding a special supper at our Notting Hill farmshop, which will consider the issue of food waste. Taking place on Wednesday 26th April, the topical dinner will bring together a panel of experts and people from the local community to discuss the issue of food waste, whilst dining on delicious, organic food that might once have been thought of as “waste”.
After the ‘hungry gap’ of late winter, the arrival of vibrant forced rhubarb brings welcome colour and tart flavours to our plates. For our Cookery School team, this means placing large bunches into their baskets during their daily trips to forage our organic Market Garden for their course ingredients.
This Spring, Rita shall be joining us at the farm for a special interior design workshop on Thursday 27th April. During the day Rita will guide you through a range of design aspects in the home, covering furniture layouts and mixing furniture and upholstery, followed by entertaining at home, buying china and glass, colour, wallpaper and picture hanging.
With winter almost behind us, we can begin to look forward to the joys of spring. Easter is a time of new life and there is no place quite like a farm to see this happen. New-born calves are taking their first tentative steps on spindly legs, our chicks are beginning to hatch from their protective eggs, and our lambing season is now upon us, bringing with it a harmony of tiny bleats to the farm.
Spring is the time for children to discover their green fingers and this March we are holding the perfect class for inquisitive young minds.
The Cheltenham Festival is one of the highlights of the National Hunt Season and an event that I look forward to every year. This year we shall be celebrating with a special preview evening at the farm, in the company of an expert panel of racing personalities including Telegraph racing columnist Charlie Brooks, trainers Jonjo O’Neill and Graeme McPherson and jockeys Aidan Coleman and Paddy Brennan.
In today’s throwaway culture, the subject of Food Waste has never been more important. On Monday 6th March our regular Daylesford Discusses evening will consider what can be done to help what is a wide spread global issues, with over 1.3 billion tons of food wasted globally each year.
Though not commonly thought of as a superfood, a good stew or ragu is often extremely nutritionally rich. High in protein and beneficial fats, dishes such as this bring great comfort and a feeling of deep satisfaction – both sensations that are thought to help enable us to absorb more nutritional value from our food.
The Wild Rabbit is teaming up with Laurent-Perrier to offer a very special dinner on Tuesday 4th April 2017. Our Michelin starred Executive Chef Tim Allen has created a celebratory seasonal menu that perfectly complements the subtle flavours of Laurent–Perrier’s handcrafted champagnes.
India is a country that inspires so much of what we do at Bamford and this is particularly true of our Spring Summer 2017 collection. Based on a palette of neutrals with injections of coral, the collection is almost entirely crafted by hand and inspired by the colours and shapes of the continent.
Patrick Holden is someone who has inspired me for many years. Founding Director of the Sustainable Food Trust, he is a leading voice in the world of sustainable farming and a much valued friend of Daylesford. This March, Patrick shall be joining us at the farm for a very special supper in the Cookery School.
Seasonal table arrangements are one of my favourite ways to bring nature inside the home and can transform an ordinary table into something extraordinary.
Fruit liqueurs are a winter treat and a great way to make the most of foraged berries such as sloes, black currents and damsons. Join us at the farm on Saturday 25th February for a special evening to celebrate the art of the liqueur making process.
I am looking forward to the return of Collect craft fair this week at the Saatchi Gallery in London, presented each year by the Crafts Council.
Our next seasonal supper club takes place at our PImlico farm shop on Thursday 23rd February and will celebrate our theme of ‘Feed Your Body and Mind’.
This wonderfully light salad celebrates many of our most nutritious winter ingredients. With such vibrant colours, it makes for a beautiful dinner party starter or alternatively, a quick, gentle salad to enjoy of an evening with fresh bread, light pickles and cold meats.
National Nest Box Week is an annual initiative that encourages everyone to put up nest boxes in their local area in order to promote and enhance biodiversity and conservation of our breeding birds and wildlife.
I am so happy to announce the opening of our new Home and Garden Room at the farm. The new barn houses an even bigger selection of flowers and shrubs for the home and for the garden.
A filling and satisfying soup that offers a wonderfully hearty and satisfying bowl around which family and friends can come together. Made using some of our favourite winter vegetables, fibre-rich lentils and the antioxidant properties of fresh turmeric it is truly brimming with nutritional value.
Starting the day with meditation and yoga is one of the best ways to clear the mind and prepare for the day ahead. When I can, I see our resident yoga master Vettri Selvan.
As we celebrate the notion of togetherness, time, nourishment and warmth this season, we thought we would share with you some of our most cherished soup and broth recipes for comfort.
Tumeric is an anti-inflammatory but can be hard to absorb unless you serve it with a portion of good fats too.
Practicing yoga with your child can held create a wonderful bond and is a great way to stretch the body and calm the mind of young and old alike.
With Spring almost in our sights, now is the time to learn new floristry skills to help you make the most of the first blossoms.
As the days become longer after the turn of the year, I look forward to the green winter crops, which are now being harvested from our market garden.
Popular in cuisines all over the world, fermenting is a delicious way to add good bacteria to your diet and support a healthy digestive system.
The beginning of the year offers an opportunity to reset, rebalance and restore. This year we look towards a strengthened commitment to the relationship between our body and mind.
Cold January evenings are the time for curling up by the fire with a good book
Growing up as a child a bubbling pot of broth on a hot stove was a regular sight in our kitchen and a staple of many of my most loved soups and stews.
With the excesses of the festive season behind us, now is the time to nurture the mind and body with wholesome food and mindful deeds.