With the warm weather, I’ve been eating outside at every opportunity recently and inviting friends to come and have lunch or dinner in the garden. I don’t really have a sweet tooth, but I do love serving puddings when I’m entertaining, and something fruity and light is a wonderful way to end a meal.
Our teams at Daylesford and Bamford came together last week at a very special night for me: the launch party to mark the publication of my new book Nurture. It was a moving moment to walk into our shop in Notting Hill and see a little of everything that we do on show for our guests.
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens from our organic Market Garden. You can add your favourite herbs and spring vegetables depending on the season and what might be in your garden.
It is now over 40 years since I set out along a path which has led to the creation and the growth of Daylesford. It began with a desire to challenge the way that my family were farming; we couldn’t continue to farm using pesticides and chemicals – it wasn’t right for the planet and it wasn’t right for my family’s health.
On cold wintry days, this is a recipe to warm and nourish the body and soul. Lentils are a fibre-rich staple for winter larders, full of the vital mineral magnesium which promotes good sleep and helps keep us calm.
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.
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.
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.
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.
All good honey is said to have restorative, even healing properties, but certain batches of Manuka honey from New Zealand have been shown to have special antibacterial qualities – the Maoris traditionally put it on cuts to help fend off infection. Taken from our cookbook A Love For Food, this is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour, quite potent and floral, from the Manuka.
At Daylesford we are looking forward to celebrating autumn at our HARVEST FESTIVAL later this month. Our excitement is being fuelled by the hedgerows and verges ripening with the mellow fruitfulness of the season. The early glimpses of the bright, glossy berries peeping out of our hedgerows are a sign of the colourful and delicious bounty to come in the full flush of Harvest.
Eating well has a huge effect not only on how we feel, but also on how our how our brains and bodies function. This August we shall be considering the relationship between good nutrition and wellbeing at our Feed Your Mind day at our Cookery School. Designed in collaboration with our resident nutritionist, Rhaya Jordan, this course will include plenty of expert advice on how to incorporate important nutrients in your home cooking.
This beautiful layered pudding combines tart and effervescent Sparkling de Leoubé Rosé wine and sweet floral elderflower with rich delicious organic cream. We like to decorate it from within with fresh raspberries and pretty edible flowers for a stunning summer treat. If you do not have a narrow terrine mould as we have used here, small dariole moulds or ramekins will work perfectly.
Tumeric is an anti-inflammatory but can be hard to absorb unless you serve it with a portion of good fats too.
As the days become longer after the turn of the year, I look forward to the green winter crops, which are now being harvested from our market garden.
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.
January is the time for rest and recuperation and I am looking forward to our Health and Wellness Retreat, which returns to the farm from 27-29th January.
The kitchen is at the heart of every Christmas and this year our Cookery School is holding a number of cookery classes that are ideal for all the family, young and old.
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.
Low in fat and high in protein, venison is perhaps one of the healthiest of all meats. Containing twice as much iron as beef or lamb, it is also full of essential omega 3 fatty acids and both vitamins b6 and b12.
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.
As the autumn hedgerows heave with delicious blackberries, our foraging efforts often find us with baskets brimming with fruit.
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.
I am absolutely thrilled that The Wild Rabbit has been awarded their first Michelin star, with Executive Chef Tim Allen at the helm.
Join us for an evening’s discussion with two inspiring chefs as they discuss and share their thoughts and tips for cooking seasonally, whilst enjoying chilled Daylesford prosecco and delicious bruschetta.
In China, Japan, Vietnam and many other East Asian countries, tea is much more than just a drink.
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.
Donna Hay is someone who I have long admired for her clean, fresh style and honest approach to natural, delicious food.
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.
During July and August, our Market Garden is laden with delicious peas, beans and fresh herbs.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year
This is the simplest of soups to celebrate summer. It is lovely to make when you have fresh peas.
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.
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.
For the second of our ‘Weekend With’ series, I am delighted that we shall be welcoming Nina Parker.
These bright, crunchy vegetable wraps are a recipe created by the Cookery School team. Light and vibrant, they make for a brilliant starter or canapé on a summers evening and can be prepped in advance.
This is simply about celebrating the bounty of the summer garden on any given day.
Wild Garlic is one of my favourite foraged ingredients and something that I love to pick up on my daily walks with the dogs.
Founder of Honestly Healthy, Natasha is known for her celebration of wholesome and nourishing vegetarian ingredients, all based on Alkaline food principles.
This is a marriage of Queen of Puddings.
Our animals live a happy and content life on the farm – roaming freely in the fields and living off a grass based, organic diet.
We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
One of the things that I most look forward to at this time of year is the arrival of fresh seasonal ingredients from the market garden.
I am so happy to announce that our newly refurbished pizza bar, The Old Spot, will be opening on Friday 15th April at our Kingham farm.
English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts.
This recipe celebrates purple sprouting broccoli. The spelt adds a little texture, as do the garlic crisps and almonds. Crisping the garlic also gives softer bursts of flavour, which complement the broccoli, rather than overpowering it.
Wild Garlic & Pumpkin Seed Pesto
For a healthy twist this Easter, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil.
The hot cross bun is one of the most iconic British baked goods – dating as far back as Saxon times.
Rhubarb can be quite low in pectin, despite its tartness, and it does tend to break down in to a puree as it cooks, so the texture is a little different to other jams, but the flavour is wonderful.
A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. It does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used to simmer the beans, so that they soak up all its flavour – but it’s well worth it.
Come and join us at our Notting Hill farmshop for a Supper Club with food writer and contributing Vogue editor Calgary Avansino.
Artisan skills lie at the heart of everything that we do at the farm and this February we shall be holding a week-long series of classes at The Cookery School.
This is a tart for winter, since Jerusalem artichokes are always sweeter and more flavoursome after the first frost.
Shrove Tuesday is the traditional feast day before Ash Wednesday, when everyone would make pancakes to use up the last of their eggs and fats, before embarking on the 40 day fast of lent.
Beef brisket is one of my favourite recipes for this time of year. The key to brisket is the thick layer of fat that melts while cooking and a long, slow cook in a low heat oven.
Arabella Boxer is someone who I have admired for many years and her cookbook First Slice Your Cookbook has been a staple in my kitchen since it was published in 1964.
Refreshing, vitamin-dense citrus fruit is something that I crave at this time of year and one of my favourite January rituals is to make a big batch of Seville Marmalade.
Join us at the farm on Saturday 16th January for our Health & Wellbeing Open Day, from 9am – 6pm.
This January The Cookery School is focusing on gut friendly food with a great line up of health based classes, from how to make the perfect bone broth to cooking for the family without dairy, gluten and added sugar.
Daylesford Cookery School has come up with some great recipes to make the most of your leftover food from Christmas Day.
Daylesford’s farmshops are full of organic festive food that would make a lovely gift for all the family.
Christmas is a magical time for children and this year we have an incredible line up of festive children’s events taking place on the farm.
These are lovely rich autumnal/winter pies in which the tartness of the cranberries really lifts the flavour.
This Christmas, the Cookery School at Daylesford has a great line up of inspiring courses to help you prepare for the festive season.
This Sunday is Stir Up Sunday – the traditional day when families come together to make the Christmas pudding, with everyone giving the pudding a stir whilst making a wish.
This November we are holding our first supper club at the farm, which will celebrate seasonal autumnal produce in all its natural glory.
I love pumpkin and spice and this is a great alternative to a meat casserole. Great with rice or couscous and a dollop of sour cream.
This autumnal tart can be made with cavolo nero as an alternative to kale if you prefer, or even spinach.
Truffles are one of Autumn’s delights and I always look forward to the first truffles of the season.
This October sees the return of Wellness Week at the Cookery School, with the focus on healthy cooking for the family and children.
A wonderful seasonal soup, this is very rich – so you don’t need to serve enormous bowls of it – fantastically smooth and silky, with a great colour and just the right element of sweetness.
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.
Celeriac and apples are harvested at the same time in autumn and they make a classic combination.
My daughter-in-law, Leonora, has recently launched a great new series of video blogs focusing on healthy, easy, family recipes.
This is a vegetarian alternative to Shepherd’s Pie, which is perfect for Autumn.
Tom Parker Bowles is a food writer who I have always liked for his passion for wholesome, seasonal British food.
Tess Ward is co-hosting the Eat to be healthy Supper Club on 21st July at Daylesford Marylebone. Here, she shares her recipe for one of the dishes from the menu that will be served as part of the summer feast of seasonal, organic food.
This is good with fish or chicken. Fish and almonds are an especially fine marriage.
This is simply about celebrating the bounty of the summer garden on any given day.
Preparing and sharing food is at the heart of everything we do at Daylesford – be it through our farmshops, cafes or cookery school.
One of the first cookery books that I ever bought was First Slice Your Cookbook by Arabella Boxer – a fantastic and, at the time, innovative cookbook, which continues to inspire me to this day.
James and Christiane Duigan are the husband and wife team behind Clean & Lean – the holistic philosophy that is all about mindful eating and fresh organic food.
I’m looking forward to the opening of the Chelsea Flower Show this Tuesday and in particular seeing the Chatsworth House show garden.
Like us, the team at Wilderness are incredibly passionate about food and we are thrilled to be partnering with their cookery school to present a packed programme of talks, demonstrations, workshops and practical cookery classes.
I love to follow what is going on in the food world and find that social media is a great way to keep up-to-date on new cook books, trends, restaurant openings and food blogs.
Our Eat to be healthy campaign is continuing to grow and on Tuesday 21st April we shall be holding the first in a series of Eat to be healthy supper clubs.
This seasonal take on Eton Mess is so simple you can make it with your little ones, and play with the flavours depending on what you have in the cupboards.
My daughter-in-law, Leonora, is very good at feeding her children healthy but interesting food and she always adds an element to fun to all of their meals.
I have always believed in the importance of educating children about where their food…
Sweet Beet Smoothie
At Daylesford we have a passion for conserving traditional breeds and I am particularly fond of our Blue Legbar hens.
Griddled Butternut Squash, Goat’s Cheese & Olive
These light & fluffy scotch pancakes would be ideal for Shrove Tuesday
A great way to kick start the day, this wholesome chia breakfast bowl is best prepared the evening before and left to soak overnight in the fridge
As part of our Eat To Be Healthy campaign we have stacked the shelves at Daylesford with lots of health focused cookbooks as well as juice and cleansing guides. Here is my pick of some of the top healthy reads for January.
Nothing beats a handful of organic greens in the morning for a nutritional boost. Daylesford’s signature Market Garden Smoothie recipe is packed with Vitamin C, K and B6, as well as copper and iron, and works with whatever greens you can find that are in season.
Vitamin E & A • Iron • Fibre Great for snacking on the go,…
Watch how our farmshops come alive during the festive season and discover some of our seasonal produce
This is a traditional recipe from my mother-in-law’s sister, Aunt Mimi, who was a great baker.
This is a family recipe, which was passed down to me from my mother and I then developed with Daylesford’s baker Betty Thornton.
Tom Aikens is a chef who I have long admired for his commitment to British fare and his use of seasonal ingredients.
One of our award winning soups, this is one for the autumn, when the big winter beetroots are around and their earthiness combines beautifully with the smokiness of the bacon and the sweet, sharpness of the crème fraiche.
I have long believed that we should be eating less meat, of a higher, organic standard and so I was very happy to read Tom Parker Bowles’s latest book, ‘Let’s Eat Meat: Recipes For Prime Cuts, Cheap Bits & Glorious Scraps of Meat’.
I am so proud to announce that The Cookery School at Daylesford has been awarded Sustainable Cookery School of the Year by Looking To Cook, in association with the Sustainable Restaurant Association (SRA).
Perfect for a light autumnal lunch, we make this spectacular salad with soft, creamy Oddington goat’s cheese.
Beetroot and swede add extra flavours and colours to what is essentially potato dauphinoise. This is a nice autumnal dish that pairs beautifully with venison.
I am delighted to announce the partnership between Daylesford and Hansen & Lydersen –…
With summer now behind us, I am looking forward to the delights of autumn…
Taken from our cookbook A Love For Food, this is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour…
The harvest season is upon us at Daylesford – a time for celebrating and savouring all that the land has to offer.
I’m delighted to announce the reopening of our Westbourne Grove farmshop & café, following…
This recipe is a Daylesford classic taken from our cookbook A Love For Food: a…
29-31st August The Big Festival opens its gates this weekend for three days of music,…
Fertility expert Zita West has brought out a great new book packed with nutritious, healthy recipes that are ideal for anyone trying to get pregnant…
Bursting with goodness, this dish is one of the new super healthy breakfasts available from Daylesford’s café menu…
I have been visiting Alfredo’s in Portofino for 20 years now and he is always full of wonderful advice on what to pick from his incredible selection of fresh fruit and vegetables….
The start of the tomato season is upon us in the Market Garden at…
I love the relaxed nature of summer eating and particularly enjoy barbecues for their…
So far this summer we’ve had wonderful strawberry weather, and we’ve loved picking the…
It’s all in the Spritz Aperol Spritz has long been the aperitif of choice…
24-27 July I love the sound of this year’s Port Eliot Festival, which has…
Elderflower Elderflower is one of the first wild foods of the summer season and…
Mixed raw vegetables and cashew nuts in chilli, soy and ginger dressing. This is…
A few more photos from our summer festival.
Rhubarb is a great tasting and versatile vegetable you can grow in your own…
Oddinton Goat’s Cheese & Asparagus Tart I have mentioned English Asparagus in a previous…
Chard Chard is a vegetable in the beet family, with leaves that can vary…
Wild Garlic This is the perfect time of year for wild garlic, much like…
Daylesford coldpress kale and broccoli, and eggs and onion recipe taken from A Love…
The recent Food of Life Partnership Award ceremony saw six Devon schools come together to learn more about organic farming and pick up their award for achieving bronze FFLP status…
In Tokyo for the exciting launch of Bamford Bath & Body in Japan. With…
Hot Cross Buns Hot cross buns were originally eaten on Good Friday, though with…
Ole-Martin Hansen Traditional Salmon Smoker From Norway to Stoke Newington, Ole-Martin Hansen keeps his…
Sea Kale (Crabe Maritima) A true Native Vegetable There is a traditional saying in…