Today is an exciting day for the Bamford Grooming Department – our Bamford collection of skin and body care for men – as we open our first stand-alone store in London. The collection is a collaboration between myself and my son George so I am especially proud and delighted to be working together again for the launch of our first retail outlet.
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.
I am incredibly proud to announce the launch of our second US Bamford Haybarn Spa, at 1 Hotel Brooklyn Bridge – an oasis of calm in the heart of New York city. Bamford was founded on my passions for travel and wellbeing, so partnering with 1 Hotels was a natural choice, given we have a shared ethos and respect for the world around us.
Christmas is my favourite time of year and decorating the house is something that I always look forward to. This Christmas we are holding a number of wreath workshops at the farm, when our team of expert florists will show you how to make seasonal wreaths and garlands using natural foliage and blooms foraged from the farm.
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.
I am so happy to unveil our new range of 15 organic teas and herbal infusions. The ritual of drinking tea brings calm, comfort and revival. As our lives become ever busier, I cherish the moments when we can take time out from a busy day to sit quietly and enjoy a restorative cup of tea. Each variety of tea requires a different approach and to honour the care and skill of our producers, I wanted to share some tips on achieving the perfect cup.
Practicing yoga with your child can held create a wonderful bond and is a great way to stretch the body and calm the mind of young and old alike.
Join us at The Wild Rabbit this Christmas for a very special celebration. Relax in the comfort of our rooms; enjoy award-winning, seasonal food from our Michelin star Executive Chef Tim Allen.
The plum trees at the farm are now heavy with delicious fruit and every morning we forage the grass below the trees to collect the precious fruit for chutneys, poaching, baking, pickling and roasting.
Bircher muesli was first developed by Dr Maximilian Bircher-Benner, a Swiss doctor who wanted to create a perfectly balanced breakfast and believed wholeheartedly in increasing ones intake of raw foods.
Summer is drawing to an end and we are now approaching the Autumn Equinox.
Donna Hay is someone who I have long admired for her clean, fresh style and honest approach to natural, delicious food.
Autumn is the time for foraging and I love to head out for long walks with the dogs, looking for foliage and berries to bring inside.
Harvest is now underway at Château Léoube and after a warm dry spring and hot summer, we are hopeful for another good year.
Autumn is fast approaching and as the seasons change we welcome our new Bamford collection in to our stores.
This year the team who look after our Cotswolds Market Garden have grown over 45 varieties of heritage tomatoes
Join Steve and his Cookery School team throughout the summer for regular courses on putting together the Perfect Summer Barbecue, but in the meantime have a go at these three favourites.
Bamford is teaming up with the rainforest spa Kamalaya for two very special days of enlightenment, meditation, relaxation and enrichment at the Haybarn spa in the Cotswolds.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
Our beautiful Cotswold Cottages are located a short walk away from The Wild Rabbit in the quiet village of Kingham
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year
There are few things more evocative of summer than the scent of lavender in the sun. Whether it is a lilac field in the Mediterranean or a row of shrubs in an English cottage garden.
Farming with a conscience is not just about taking care of our animals: it is for the benefit of the soil, the pollinators and the wider natural environment.
Green juices are a great way to start the day, helping to cleanse the body and boost the mind.
Jenna Burlingham’s Summer Exhibition is always a great opportunity to see Modern British art.
Agricology launched one year ago, and what an incredibly active year it has been.
Artisans are at the heart of Daylesford and I am particularly proud of our bakery at the farm, where we bake our organic bread each day.
Our Daylesford Blue Legbar hens are a rare Gloucestershire breed that produces our award-winning blue eggs with yolks of a rich yellow colour and high in omega 3.
We are looking forward to Xochi Balfour’s book signing afternoon at the farm this Friday 8th July.
The Bamford summer sale is now on, with a 30 per cent reduction on many of our items.
One of the great delights of summer is sharing food with family and friends, enjoying long evenings in the garden whilst the grandchildren and dogs play nearby.
For the second of our ‘Weekend With’ series, I am delighted that we shall be welcoming Nina Parker.
For centuries, dry rosé wine has been a staple in the south of France, where it is has long been considered the best wine to enjoy day and night beside the sea.
Wild Garlic is one of my favourite foraged ingredients and something that I love to pick up on my daily walks with the dogs.
Preparations are now well under way for this year’s Summer Festival, which takes place at the farm on Saturday 21st May.
We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
My love affair with India began 40 years ago. In that time I have had the privilege of spending time with people, learning from their spirituality and being the recipient of their kindness, warmth and fun.
On Friday 27th November the Daylesford Foundation, along with the Organic Research Centre and the Allerton Project, are launching Agricology.
This Christmas, the Cookery School at Daylesford has a great line up of inspiring courses to help you prepare for the festive season.
Join us at the farm on Sunday 6th December for a special Christmas Shopping Day.
Seasonal, foraged food lies at the heart of The Wild Rabbit and our kitchen loves to make the most of wild, locally sourced ingredients.
I was so flattered to be featured in the inspiration section of Ella Woodward’s website Deliciously Ella last week.
Château Léoube has a very special place in my heart and my husband and I are incredibly proud of the award winning wines produced from our organic vineyard in Provence.
Our award-winning organic bread is baked daily on our farm and is on the shelves in our stores just a few hours after leaving the bakery.
I fully support the government’s new 5p charge on plastic bags in England. At Daylesford, we have never given our customers a plastic shopping bag and always encourage the use of “bags for life” that can be reused endlessly.
The food scene in London has changed so much since then and it is wonderful and gratifying to see how much the raw food movement has caught on.
The Pavilion of Art and Design (PAD) is London’s leading fair for 20th century art, design and decorative arts and an event that I always look forward to at this time of year.
In autumn the fresh pears that come in from our orchard go beautifully with our Daylesford blue cheese from the creamery. The addition of chickpeas and quinoa lends this dish a little contrasting texture.
Last weekend the farm was host to Daylesford’s harvest festival – our annual celebration of organic farming, food and craft.
I have always believed in the importance of knowing where our food comes from and I am very proud of the farm-to-fork transparency of our food at Daylesford.
India is a country that pulls me back time and time again. Full of colour and energy it never fails to inspire me and I always leave feeling revived and reset.
This autumn our environmental scientist Tim Field will be leading a series of foraging courses at the cookery school, which will celebrate all that our hedgerows and woodlands have to offer.
Last week we celebrated the opening of our new Bamford store on South Audley Street with a special ladies lunch at Harry’s Bar.
This is a vegetarian alternative to Shepherd’s Pie, which is perfect for Autumn.
Harvest has now officially launched in our farm shops and the stores are full of autumnal produce from the market garden.
Our new short film tells the story of our 20 acre organic market garden, where we grow over 300 varieties of fruit, vegetables, salad leaves and herbs, including many unusual and heritage varieties.