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.