These warm spring days means that the farm has been busy: the dairy herd have left the shelter of the winter barns and have been taken out to graze in the fields, and lambing is well underway.
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.
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.
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.
For some, the Christmas leftovers are enjoyed just as they are. Those days of raiding the fridge to create meals from the cold cuts of meat, leftover vegetables, sauces, cheeses and puddings is one of the great joys of cooking a big festive feast.
We’ve had a cold snap in the UK this week, which means waking up to misty mornings and a dusting of frost on the fields. Although the landscape can look bare and bleak, there is still life in the soil and a frost on the ground is actually believed to improve the flavour of many winter vegetables; it brings out a natural sweetness in them.
It’s a relationship that chefs say they can only dream of. To celebrate their work and the talents of our Market Garden team, we’ve put together a short film to illustrate why proximity to ingredients is such a unique and special source of inspiration.
One of our family traditions at Christmastime is to make our own sloe gin, soaking the bright berries we’ve foraged from the hedgerows then hiding the bottles away to steep for a year. And every year we look forward to tasting the previous year’s batch.
Professor Dame Sally Davies, Chief Medical Officer for England, calls on consumers to buy organic meat
I was so pleased to read this week of the statements made by Professor Dame Sally Davies, England’s Chief Medical Officer, with regard to buying organic and high-welfare meat.
The World Cheese Awards were announced yesterday and I wanted to wish our wonderful Creamery team my warmest congratulations and share the news of their success.
For ten years now, the charity StreetSmart has been running a campaign each Christmas whereby participating restaurants across the UK ask their diners to add a voluntary £1 to their bill in a move to help tackle the homelessness crisis.