Shrove Tuesday – or Pancake Day, as many of us know it – is something we celebrate with great enthusiasm on the farm. But for me, this Tuesday is also an opportunity to reflect on the origins and meaning behind the celebration.
Bullshot is a close cousin of the much loved Bloody Mary, but this hot savoury drink is often overlooked.
Cocktails enjoyed with friends by a roaring fire are one of the delights of Christmas and this year The Wild Rabbit has come up with a special menu of festive cocktails. Here our head barman shares some of his favourite festive cocktail recipes for you to recreate at home.
The joy of this recipe is the subtle sweetness that comes through with the addition of apple and gentle spices. The probiotic properties will offer a much needed digestive aid after times of indulgence.
Combining local honey, vitamin c-rich citrus fruit and soothing ginger, this is a drink to restore in times of need.
There is perhaps no other time during the year that we think more about food than at Christmas. Coming together with loved ones to share food is at the heart of the festive season and so what better time of year to really consider where your food comes from and to ask how your meat has been sourced?
This final e-book of our calendar year is a collection of recipes to celebrate family.
I am delighted to announce the appointment of two fantastic new chefs at The Wild Rabbit: Michelin-star awarded Alyn Williams and Nathan Eades.
As winter approaches, our bodies begin to yearn for hearty dishes that warm the body and comfort the mind. However, hearty needn’t mean unhealthy and now is the time to stock up on vegetables and nutrients, to keep your body strong during the colder months.
Most of the ingredients used at the Daylesford Cookery School come from within yards of the school itself. Fruit, vegetables and herbs are grown in our Market Garden; meat is from our pastures; milk, bread from our Bakery; the list goes on. So naturally, when it comes to cooking with grains, locally grown British spelt is often our first choice.
Autumn is perhaps our busiest season around the farm and Market Garden and for me it is one of the most fulfilling times of the year; full of purpose, as we gather our harvest from a fruitful summer and begin to prepare for the winter ahead. Our latest E book brings together some of my favourite recipes for this special season, including harvest juices, whole baked heritage squash with garlic & sage butter and seared loin of venison with celeriac purée and plums.
In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a homemade infusion can be a healthful, sugar free tonic year-round. When brewed with filtered, cold water, lighter teas such as green dragon well or white peony make a subtly sweet, golden infusion that can be flavoured gently with a variety of herbs, fruit and perhaps spices such as cardamom.