Since launching our first Haybarn spa in the Cotswolds, my aim has always been to focus the treatments and classes we offer around healing. From soothing massages and cleansing facials to restorative pilates and meditation classes, our spas are sanctuaries of calm – places to nourish and restore your well-being holistically.
Sustainable consumption applies to so many areas of our lives, but for me, I think it is meat that is one of the most troubling areas. ‘Eat meat, but eat less, and of a higher quality’ has always been my view, but for many people, poorly produced meat is a daily staple, consumed each day with little thought for the detrimental impact on our health, our animals or our planet.
Daylesford Discusses is a series of events held every other month where we bring together a panel of experts to highlight and debate a variety of issues around food, health, well-being, sustainability, balance and conscious choices.
Field and Farm Notes: Reflections On The Past Year At Daylesford Farm By Our Resident Environmental Scientist Tim Field
We have always had bees on the farm but 2017 was a real success story. Our Head Stockman, a member of the gardening team and I took over responsibility of the beehives at Daylesford. We began training by intensively studying all the nuances of caring for our essential pollinators and generous honey-providers. They say you can’t learn everything there is to know about bees in a lifetime, but our new beekeepers are up for the challenge!
As a passionate supporter of sustainable farming I was delighted to read Michael Grove’s recent statements in support of sustainable farming, starting with a ban on neonicotinoids to protect our valuable soils.
As autumn reaches its peak, Daylesford’s Environmental Scientist Tim Field gives us an insight into various sightings from around the farm and tips on the wildlife we need to look out for as the season for hibernation closes in. “Now is an excellent time to see wildlife on the farm.”
I have always loved keeping hens – for the sheer enjoyment as much as for the promise of fresh eggs each morning. Hens are engaging and inquisitive creatures that really are low maintenance and rewarding to keep.
The Game season is almost upon us, bringing with it warming stews, delicious game terrines and tender loins of venison. To celebrate the season our Cookery School is holding three special classes, which make the most of the bountiful wild larder that is available right on our doorsteps.
As we gathered the honey from our hives in the summer, we were mindful of the remarkable effort that goes into every precious golden drop. The hard work of the bees begins long before harvest and at Daylesford we are committed to supporting our favourite pollinators throughout the year.
For me, there is no comparison to the classic English rose, picked straight from the garden and brought in to the home as part of a simple posey. Our cutting garden at the farm is filled with organic seasonal blooms and is now open for pick-your-own afternoons every Wednesday throughout September and October.
Our busy bees have had a great spring and summer this year, with plentiful hedgerows, orchards and good flying weather in the early season all contributing to a bountiful harvest. The fields of wildflower and lavender that we have at Daylesford, together with the second flowering of clover and Sainfoin have also bolstered their reserves, making this one of our best years yet for our estate honey.
In November 2015 we launched Agricology – an online and in-field platform offering practical information and advice for farmers about sustainable British agriculture. It is a fantastic, much needed initiative and I am very proud to be a founding trustee. Over the past two years the website has grown into an interactive, online resource centre, brought to life by a regular stream of industry news, educational resources and blog posts and a monthly video diary of agriculture at Daylesford provided by Richard Smith, our farm manager.