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.