From the food on our plates, to the clothes we wear and the air that we breathe, nature is all around us. Yet today’s fast-paced world of technology and machinery has distanced us from the earth’s resources. Many of us have disconnected ourselves from nature and we quickly forget all that it provides and the miracles it performs every day.
A year on a farm is marked by milestones – the appearance of the first spring shoots, the cows going out to pasture, the harvesting of the orchard’s apples and the bright autumn berries bursting out of the hedgerows. But one of the most joyful times for me and one I look forward to every year is lambing season. It’s a very busy time on a farm as we welcome the abundance of new life.
The welfare of our animals and the respect we show them has always been at the heart of everything we do at Daylesford. Our animals are free to roam our organic pastures and the state of their health and well-being is closely monitored by our farmers throughout their lives.
For the past 40 years, we have been striving towards sustainability at Daylesford. Everything we do, whether on our organic farm or in our farmshops and cafés, is with this core value in mind, for the benefit of our environment, our soil and our future.
On cold wintry days, this is a recipe to warm and nourish the body and soul. Lentils are a fibre-rich staple for winter larders, full of the vital mineral magnesium which promotes good sleep and helps keep us calm.
Shrove Tuesday – or Pancake Day, as many of us know it – is something we celebrate with great enthusiasm on the farm. But for me, this Tuesday is also an opportunity to reflect on the origins and meaning behind the celebration.
Since launching our first Haybarn spa in the Cotswolds, my aim has always been to focus the treatments and classes we offer around healing. From soothing massages and cleansing facials to restorative pilates and meditation classes, our spas are sanctuaries of calm – places to nourish and restore your well-being holistically.
Sustainable consumption applies to so many areas of our lives, but for me, I think it is meat that is one of the most troubling areas. ‘Eat meat, but eat less, and of a higher quality’ has always been my view, but for many people, poorly produced meat is a daily staple, consumed each day with little thought for the detrimental impact on our health, our animals or our planet.
I am delighted to share our new eBook for January, which brings together wellbeing philosophies from our organic farm at Daylesford, and the holistic Haybarn Spa at Bamford.
I am incredibly proud of the fact that Daylesford is one of the most sustainable farms in the country. Since the very beginning we have set out to farm, grow, produce and sell food according to sustainable principles and every year we learn new ways to work in harmony with nature and get one step closer to our ultimate goal of being 100% self sufficient.
Daylesford Discusses is a series of events held every other month where we bring together a panel of experts to highlight and debate a variety of issues around food, health, well-being, sustainability, balance and conscious choices.