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.