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.
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.
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.
A filling and satisfying soup that offers a wonderfully hearty and satisfying bowl around which family and friends can come together. Made using some of our favourite winter vegetables, fibre-rich lentils and the antioxidant properties of fresh turmeric it is truly brimming with nutritional value.
As we celebrate the notion of togetherness, time, nourishment and warmth this season, we thought we would share with you some of our most cherished soup and broth recipes for comfort.
Tumeric is an anti-inflammatory but can be hard to absorb unless you serve it with a portion of good fats too.
Popular in cuisines all over the world, fermenting is a delicious way to add good bacteria to your diet and support a healthy digestive system.
Growing up as a child a bubbling pot of broth on a hot stove was a regular sight in our kitchen and a staple of many of my most loved soups and stews.
This recipe is one of my favourite addition to our Daylesford café menu this Christmas and so sharing the recipe with you all was a must.
Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb. Although we use butternut in this recipe, it will work beautifully with any variety of sweet autumn squash or pumpkin.