Its wonderful aroma is starting to fill the air in the woodlands around the farm and there are carpets of green leaves. Wild garlic season has arrived.
With the rise of fast fashion, cashmere, historically one of the world’s finest, softest and most luxurious fibres has been leapt upon by manufacturers and clothing retailers seeking to replicate its softness and beauty and offer the once rare fabric at lower prices.
Our new Penyston brie launches in our stores today and to celebrate, our team has put together three delicious recipes that each celebrate its creamy texture and flavour.
I’m also very proud of the teams at the Dairy and Creamery and the work they carry out to create our range of products. Our cheesemakers have been recognised and awarded for the quality and exceptional flavour of our cheeses, so I’m very excited to be sharing news of a new cheese we have developed and are about to launch.
I recently had my first experience of a sound healing session. I’m not sure what I was expecting but I came away deeply affected by it. I found the experience fascinating, mesmerising almost, but above all I left feeling profoundly relaxed and calmed.
Pierre Koffmann is somebody I believe has brought so much to cooking and restaurants in Britain. He has mentored and trained some of the most talented and successful chefs in this country and like me, he is a huge believer in the value of traditional skills and in passing them on.
The farm has been looking so beautiful this week – carpeted in a light dusting of frost. My morning walks with my dogs have been a joy, and I’ve been savouring the moments of quiet contemplation.
Each time I walk into one of our Bamford Haybarns, I feel instantly calmed. Our Haybarns are soothing, nurturing spaces where you can disconnect from the busyness of your life, re-engage with the natural world, and simply take time out from your day.
The first of the spring bulbs are starting to open, the mornings are slowly getting lighter and there’s a sense that the winter is starting to draw away and we can look to spring’s warmer days. So it’s exciting to be able to share that Bamford’s spring collection launches today.
Over the past few years, boiling bones to make broths has become popular again, which makes me very happy. With sustainability at the heart of Daylesford’s founding principles, reducing waste and using every part of an animal that has been slaughtered is something that’s very important to us.
Like me, I imagine you’ve recently been bombarded with messages offering you new and sure-fire ways to enhance your health and well-being. There are so many ways to nurture our wellness that sometimes it all feels a bit overwhelming, particularly in January when those options feel like they’re everywhere.
I’m so delighted to share that today Bamford launches its new Haybarn collection of activewear. Created to complement the classes at our Haybarn wellness spaces in London and the Cotswolds, the range of sustainably-sourced garments is made from organic cotton.