For me there’s no better way to enjoy the season’s produce than plucked straight from the ground or the stalk – that fresh flavour is hard to beat. So every year we open up the farm’s garden so that you can come and pick your own supper from among our organic fruit and veg.
This week is British Flowers Week and we’re joining in the celebrations with a series of special workshops and events at the farm. British Flowers Week is an annual event to showcase the work of the UK cut flower industry.
We recently hosted a very inspiring and popular botanical watercolour workshop at our farm in the Cotswolds so I wanted to share some of the beautiful imagery from the day as well as the details of the next, which is being held on Saturday 23rd June.
Asparagus has such a short season – a fleeting eight weeks, that I try and enjoy it as much as I can during that time. Our Cookery School has put together this simple recipe to celebrate the asparagus which is still poking its head out the ground at the farm. Paired with our light and creamy Daylesford soft cheese, it puts the asparagus centre-stage and makes a quick and easy and option for a light brunch dish, lunch or supper.
We are just two weeks away from marking Daylesford’s annual Summer Festival. It’s a day of celebration we all look forward to every year as we open the gates to the farm to share our passion for organic farming with stalls, events, workshops, dog shows, baking competitions, craft demonstrations, vintage cars and lots more.
Over 40 years ago I started out along a path that I never imagined would one day lead me to this point. But today, as my book Nurture launches, the story of that journey comes to life on the page and that is a very humbling moment.
Our Haybarn spa is set within the tranquil greenery of our Cotswold farm, and for me that setting is what makes it so unique. After a restorative treatment, you can savour the calm and relaxation in your body and mind by sitting surrounded by nature, connecting with its sights and sounds.
Planting trees in hen fields may sound like a strange thing to do but it’s the first important step in our latest undertaking on the farm – our agroforestry project. Agroforestry is a means of managing combinations of trees, crops and livestock so that not only do you get better results from your crops; above all, and as was my main intention in launching this project – you enhance the welfare of your animals.
From the food on our plates, to the clothes we wear and the air that we breathe, nature is all around us. Yet today’s fast-paced world of technology and machinery has distanced us from the earth’s resources. Many of us have disconnected ourselves from nature and we quickly forget all that it provides and the miracles it performs every day.
A year on a farm is marked by milestones – the appearance of the first spring shoots, the cows going out to pasture, the harvesting of the orchard’s apples and the bright autumn berries bursting out of the hedgerows. But one of the most joyful times for me and one I look forward to every year is lambing season. It’s a very busy time on a farm as we welcome the abundance of new life.
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.