In celebration of this week’s Chelsea Flower Show we are hosting a beautiful pop-up flower stall outside our farmshop on Pimlico Road. Our Head Florist will be present throughout the week to offer advice and create seasonal blooms, bouquets, floral headdresses and crowns with English flowers. We will also have a great display of bee friendly plants, arrangements, pots and tools for the garden available for sale throughout the celebrations.
Simple, light and refreshing this summer salad includes bee-friendly herbs and flowers as garnishes. In the Market Garden, we support our bees by growing flowering crops and allowing our salad brassicas to flower. Just as the bees rely on our efforts, we depend on their ability and hard work to pollinate crops. By maintaining a growing diversity, we create a source of nectar to keep these valuable pollinators on site.
I am so happy to share with you our third E-book containing five seasonal recipes, all inspired by the relationship between our gardens, our pollinators and our plates. With borders and beds abundant with edible flowers and fragrant herbs, we create food and nourishment for our bees and interest in our cooking.
I am delighted to be supporting Skye Gyngell’s brilliant new initiative, TABLE, which shares many of my thoughts and passions for tackling food waste and sustainable growing, farming and eating. TABLE is being held at Somerset House from 17th-21st May and celebrates the simple joy of being able to eat well together, regardless of background and social means.
I am so happy to share with you the launch of our new floristry workshop at the farm. Built next door to our new Garden shop, the workshop celebrates the art of floristry and will be home to a huge variety of floristry workshops throughout the year.
Make the most of springtime’s bright green shoots in this recipe, which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging.
Wild food at this time of year is a feast for the tastebuds, with sweet, sour, savoury, bitter, floral and peppery flavours providing a real taste journey. Here are some of my favourite things to forage for in Spring.
Our Summer Festival is an event that I look forward to every year – a day when the farm comes to life with stalls, workshops, debates, crafts, farm tours, dog shows and, of course, lots of delicious food. This year’s festival takes place on Saturday 20th May and will be a special celebration of bees and the vital role that they play over the summer months.
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”.