Most of the ingredients used at the Daylesford Cookery School come from within yards of the school itself. Fruit, vegetables and herbs are grown in our Market Garden; meat is from our pastures; milk, bread from our Bakery; the list goes on. So naturally, when it comes to cooking with grains, locally grown British spelt is often our first choice.
I have always loved keeping hens – for the sheer enjoyment as much as for the promise of fresh eggs each morning. Hens are engaging and inquisitive creatures that really are low maintenance and rewarding to keep.
The Game season is almost upon us, bringing with it warming stews, delicious game terrines and tender loins of venison. To celebrate the season our Cookery School is holding three special classes, which make the most of the bountiful wild larder that is available right on our doorsteps.
Keeping traditional artisan skills alive was one of the main inspirational drives behind the founding of Bamford and our collection of leather bags and small leather pieces is the perfect embodiment of this philosophy. The story begins in the sun-drenched olive groves of the Mediterranean. Here, a centuries-old tradition utilises the leaves discarded during the olive harvest to tan the leather.
Autumn is perhaps our busiest season around the farm and Market Garden and for me it is one of the most fulfilling times of the year; full of purpose, as we gather our harvest from a fruitful summer and begin to prepare for the winter ahead. Our latest E book brings together some of my favourite recipes for this special season, including harvest juices, whole baked heritage squash with garlic & sage butter and seared loin of venison with celeriac purée and plums.