As more and more people focus on what they put into their bodies via their food, I often wonder how many show themselves the same consideration with the choices they make about what they put on their skin?
For the past 40 years, we have been striving towards sustainability at Daylesford. Everything we do, whether on our organic farm or in our farmshops and cafés, is with this core value in mind, for the benefit of our environment, our soil and our future.
I am incredibly proud of the fact that Daylesford is one of the most sustainable farms in the country. Since the very beginning we have set out to farm, grow, produce and sell food according to sustainable principles and every year we learn new ways to work in harmony with nature and get one step closer to our ultimate goal of being 100% self sufficient.
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.
There are few things more important in life than good health and wellbeing, and yet so often these areas are neglected. On Monday 11th September we shall be meeting at our Notting Hill farmshop to talk about different ways to achieve a healthy balance in life.
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.
This autumn also sees the return of Organic September – The Soil Association’s annual campaign dedicated to organic food and farming. It is a fantastic initiative and one that I hope will help encourage people to embrace sustainable principles – not just for the benefit of our own good health, but also for the good of our animals and the environment that surrounds us.
Animal welfare is central to everything that we do at Daylesford and I am very proud of the fact that our animals live a happy and content life on the farm– roaming freely in the fields and living of a grass based, organic diet. This summer we shall be considering the subject of meat and the conscious consumer at our Daylesford Discusses evening on Monday 24th July.
As new fish counters launch throughout Daylesford farmshops, our resident nutritionist Rhaya Jordan explains why sustainable seafood should be a regular part of a varied, balanced and delicious diet. Easily prepared, quick to cook, packed with lean protein and a rich source of omega 3 fatty acids: fish may just be the perfect fast food. Eating fish is associated with longevity; the longest-living populations in the world tend to be cultures that have plenty of seafood in their diets.
Fruit liqueurs are a winter treat and a great way to make the most of foraged berries such as sloes, black currents and damsons. Join us at the farm on Saturday 25th February for a special evening to celebrate the art of the liqueur making process.
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.
Tumeric is an anti-inflammatory but can be hard to absorb unless you serve it with a portion of good fats too.
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.
With Spring almost in our sights, now is the time to learn new floristry skills to help you make the most of the first blossoms.
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.
Cold January evenings are the time for curling up by the fire with a good book
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.
India is renowned for its excellence in handicraft and we are lucky enough to work with artisan communities across the country, through our design work with Bamford and also through the Lady Bamford Charitable Trust.
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.
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.
With less than a month to go until Christmas, the time has come to think about placing your orders for a flavourful and succulent turkey.
Christmas celebrations are now underway at the farm and on Saturday 3rd December we shall be unveiling our Christmas grotto, with special guests Father Christmas and his handsome helpers, Dancer and Blitzen.
Join us on Saturday 10th December as we enjoy an afternoon of Christmas carols in aid of two fantastic charities: Great Ormond Street Hospital and The Dinosaur Trust.
The stars shine brightest in the countryside so join us at our farm in the Cotswolds for an evening of stargazing on Wednesday 9th November.
This year marks the 70th anniversary of the Soil Association – the UK’s leading charity campaigning for healthy, humane and sustainable food, farming and land use.
Willow Crossley is a floral stylist whose wild, natural style I really like. Shying away from formal, neat displays, Willow’s creations include lots of foliage, branches and wild flowers in jam jars.
Over the years, I have formed a close and special working relationship with architect Spencer Fung.
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.
Every September we hold a Harvest Festival at the farm, to give thanks for another year’s harvest and to celebrate the ample produce that the British growing season has brought us.
I am so happy to announce that our new ‘Daylesford To Go’ range is now available in all of our farmshops.
This September sees the return of Organic September – the Soil Association’s annual celebration of all things organic.
A former monk and long-term peace and environment activist, Satish Kumar has been quietly setting the global agenda for change over the last 50 years.
There is something very special about coming together at the end of the summer to celebrate and give thanks.
Patrick Holden has been a guiding light to me for many years. As Director of the Soil Association from 1995 to 2010.
August is the time for children to be outside exploring the countryside and this summer we are holding a number of children’s floristry classes.
We enjoyed a magical dinner in the market garden last weekend – our first big picnic at the farm and the highlight of our summer picnic season.
Set over 20 acres of our organic farmland, our Market Garden in the summer months is overflowing with vibrant, fresh produce.
We are proud to announce that Daylesford Farm has been named ‘Overall Champion Farm and winner of the Farmers Ball Challenge Bowl’ at the Moreton Agricultural Show.
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.
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.
This weekend we have got lots going on at the farm for all ages.
Join us at our Bamford Haybarn Spa on July 22nd for a day of Pilates, rejuvenating treatments and nourishing, organic food with instructor and lifestyle blogger Lottie Murphy.
For some time now, kale has been hailed the queen of healthy green vegetables – be it massaged, juiced or wilted.
As we welcome long, warm, summer days there is nothing nicer than lying outside on the grass with a good book.
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.
Preparations are now well under way for this year’s Summer Festival, which takes place at the farm on Saturday 21st May.
Our animals live a happy and content life on the farm – roaming freely in the fields and living off a grass based, organic diet.
Last November we launched Agricology – an online and in-field platform offering practical information and advice for farmers about sustainable British agriculture.
At Bamford we celebrate the work of artisans.
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.
As we celebrate the skills and stories of our artisan makers in store, Daylesford’s resident nutritionist Rhaya Jordan explains why traditional, hand made produce is always the best choice for your health.
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.
The official meaning of ‘artisan’ is someone with a skilled trade, who makes quality products by hand.
If there is one tool that we use more than any other at Daylesford it is our hands.
To celebrate the beginning of spring we are launching a new series of weekend events at the farm.
There was big news last week from the European Parliament as MEPs voted to take action to curb the use of antibiotics in farming – something that I have always believed in.
Rita Konig is one of London’s top interior designers and someone who I have admired for many years.
Come and join us at the farm on 2nd April for an introduction on bees – our most vital pollinators.
Early April is a time for new life on the farm, when the lambing season is in full swing.
For a healthy twist this Easter, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil.
Easter, for me, is one of the most uplifting times of the year: a time for green shoots in the garden and new life on the farm.
To celebrate Mothering Sunday Bamford have created a number of special, handmade gifts to show your mother just how much she is cherished.
The health and future of our planet is dependent on a diverse food and farming system and yet the biodiversity of our seeds – one of the world’s most precious recourses – is rapidly diminishing.
I was so happy to read a new study published today, which shows that organic meat and dairy products contain around 50% more nutritionally beneficial omega-3 fatty acids than non-organic.
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.
Treat yourself and your loved one this Valentines Day to a relaxing, romantic weekend getaway at Daylesford farm.
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.
Find the perfect present for your Valentines this year with Bamford’s selection of special gifts.
Julie Montagu is hosting a special health retreat at the farm in Kingham, which combines her love of nutrient dense food with strengthening yoga sessions.
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.
This is a great detox broth that really feels as though it is doing you good. It’s the perfect recipe for this time of year, when you need something warm and comforting to stave off the cold.
Kickstart healthy eating habits this new year and give your body a chance to repair and rejuvenate by taking a break from processing food with Daylesford’s 1 and 3 day organic cold-press juice cleanses.
Roger Saul, founder of Mulberry and Sharpham Park, will be hosting a supper club at Daylesford’s Pimlico cafe on 19th January.
Daylesford’s farmshops are full of organic festive food that would make a lovely gift for all the family.
The Daylesford Cookery School has provided this light dinner party starter, which is crammed full of useful techniques that can either be used individually or together.
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.
At Daylesford we work closely with the women of developing communities in India to create our hand made Christmas decorations.
Today the press has been filled with articles on findings from a new report commissioned by the Prime Minister about antibiotics in livestock.
The most thoughtful gift for a food-loving host at Christmas is a hamper bursting with delicious, artisan goods and at Daylesford we have dozens of hamper options available to match every personality.
Preparing and sharing food is at the heart of everything we do at Daylesford – never more so than at Christmas.
For me, one of the greatest gifts you can receive is the gift of time – a chance to step back from a busy schedule, relax and recharge.
Peter Kindel is the new head cheese maker at Daylesford’s organic creamery, where he is now in charge of producing all of our farm’s award- winning cheese.
Animal welfare is something that I believe passionately in. All of the animals on our farm live healthy, happy lives and our Christmas turkeys are no exception.
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.
Fruit liqueurs are one of the joys of winter and are a fantastic way to warm up on a country walk or to enjoy at the end of a good lunch.
Join us on the farm for the WellChild Christmas from Monday 9th – Wednesday 11th November.
I am so happy to share with you the newly launched Daylesford website.
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.
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.
Truffles are one of Autumn’s delights and I always look forward to the first truffles of the season.
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.
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.
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.
Harvest wreaths can be dated back to ancient European times where they were a creation of harvested and foraged berries, fruits and grasses, all woven together to produce a wreath celebrating the harvest.
Daylesford Harvest Festival
It seems that Autumn is now on its way, bringing with it a new crop of seasonal produce, including green cobnuts, crisp apples, juicy blackberries and new season honey harvested from hives on the estate.
Meet some of Daylesford’s star producers at our Meet the Makers sessions from 23-25 September at Selfridges’s Food Hall.
A good chutney is about the balance of sweet and sour flavours; this one is a lovely accompaniment with cheese, terrines and roast pork.
There are times in our lives when we all need some support and guidance to help us find the way forward.
The Telegraph Magazine ran a great piece on Daylesford’s tomatoes, which I wanted to share with you here.
The changing of the seasons is always an exciting time on the farm. To celebrate Autumn and the abundance of harvest we are holding a special Eat to be healthy supper club on Tuesday 15th September at our Pimlico cafe.
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.
As part of our Wellness Week, Lizzie King will be hosting a special workshop at the Daylesford Cookery School based around healthy cooking for children.
Nic Webb is a talented craftsman whose wooden vessels and spoons we have exhibited before at our Bamford store on Draycott Avenue.
The market garden is the heart of Daylesford, from where we harvest all of our organic fruit, vegetables, salad leaves and herbs.
I have always felt very strongly against Genetically Modified crops (GM) and so was interested to read about the latest series of test results.
I have always thought of Daylesford as one big family and I am proud of investing in the people that work with us.
The Wild Rabbit has been voted one of the top 100 restaurants in the UK at this year’s National Restaurants Awards.
Preparing and sharing food is at the heart of everything we do at Daylesford – be it through our farmshops, cafes or cookery school.
It’s around this time of year that my mind turns to strawberries and I start thinking about summer recipes.
Bookings are now open for our first Daylesford Health & Wellness Retreat, which is being held at the farm from 11-13 September.
This year’s Summer Festival was a fantastic celebration of organic food, farming, craft and cookery.
The doors are now open at our new farmshop on Blandford Street and we’ve had a busy few days welcoming in new customers.
I’m looking forward to the opening of the Chelsea Flower Show this Tuesday and in particular seeing the Chatsworth House show garden.
I have a great passion and respect for the animals on our farm and their welfare has always been one of our key concerns.
Jez Taylor, who heads up Daylesford’s Market Garden, has provided some great gardening tips for Natasha Corrett’s website HonestlyHealthyfood.com.
This year’s festival takes place at the farm on Saturday 16th May and is all about ‘Celebrate Organic.’
For anyone interested in bees, beekeeping, honey, gardening or nature, there is an interesting new Sunday session taking place at the cookery school in July.
Almost half way through April and it feels like spring is finally here, which means one of my favourite events is around the corner: Daylesford’s Summer Festival.
Cleansing for one or more days is an ancient tradition to help balance, refresh and rest our system and is something that I like to do throughout the year.
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.
The lambing season is one of my favourite times on the farm and I love to walk down to the maternity barn to witness new births.
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.
The balance between dark and light is a reminder of our inner balance and the need for greater unity between mind, body and soul.
These marbled eggs would make a beautiful Easter breakfast or springtime salad.
I have always believed in the importance of educating children about where their food…
Easter is a very special time on the Daylesford farm. Spring has established itself with the promise of warm, sunny weather to come and we witness new birth on the farm.
Sweet Beet Smoothie
Mothers Day is around the corner and to celebrate we are holding a special Mother’s Day lunch in the glasshouse in Kingham.
At Daylesford we have a passion for conserving traditional breeds and I am particularly fond of our Blue Legbar hens.
I am excited to announce that Daylesford will be launching a new farmshop & café in the heart of Marylebone in mid May 2015.
It has just been announced that The Cookery School will be collaborating with Wilderness Festival this year for a series of cookery classes and demonstrations.
Daylesford Organic has just been awarded Sustainable Restaurant of the Year 2015 by the Sustainable Restaurant Association – a fantastic achievement and one that I am very proud of.
Griddled Butternut Squash, Goat’s Cheese & Olive
In 2007 we launched the Daylesford Foundation as a means of supporting projects that help children learn about organic food, growing and the countryside.
This simple pesto is great spooned into a bowl of soup or with grilled fish or meat for an extra dose of nourishment.
Cold press juices are one of my favourite ways to start the day and are a great way to top up on the vitamins and nutrients that can be lost through cooking and preparation.
One of my favourite ways to unwind on a dark January evening is to treat myself to a spa at home…
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
On 8th January Thai chef Kuttiya Nimcean will deliver Raw! – a full-day course full of delicious, nutritious dishes based around raw foods, including vegetables and fish, giving your digestion a chance to rest after the festive period.
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
With just over a week to go until Christmas, here is my pick of Christmas gifts from some of our brands.
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.
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).
At Daylesford, we have a passion for preserving heritage breeds and our rescued herd of Gloucester cattle is something that I am particularly proud of.
This year for the first time the National Soil Symposium and Organic Producer Conference are coming together to host a joint, three-day organic event.
At Daylesford we are very proud of our heritage Ryeland sheep. One of the oldest sheep breeds in England, they are known for their soft white fleeces which produce some of Britain’s finest wools.
Perfect for a light autumnal lunch, we make this spectacular salad with soft, creamy Oddington goat’s cheese.
It’s a fantastic evening out for all the family. Come and enjoy browsing the beautiful gifts, decorations and crafts on display, with all profits donated to WellChild.
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 –…
September through to March is an important time of the year for our organic…
This week sees the launch of Pig Pledge – a new campaign set up…
This recipe for Butternut Squash & Kale tart is perfect for Harvest Time, when…
The Soil Association is the UK’s leading charity that campaigns for healthy, human and…
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…
We had great fun at the two children’s parties that we held to celebrate the launch of Daylesford’s organic Mini Meals…
The harvest season is upon us at Daylesford – a time for celebrating and savouring all that the land has to offer.
I am really excited about the opening of Nic Webb’s exhibition at our Bamford…
From mid to late August through to September, we can gather cobnuts, the cultivated…
I’m delighted to announce the reopening of our Westbourne Grove farmshop & café, following…
To celebrate the launch of Daylesford’s very own honey, we have created a short film capturing the bees on the estate as they forage in the organic farmland
This recipe is a Daylesford classic taken from our cookbook A Love For Food: a…
Bees have had a great spring and summer this year, with plentiful hedgerows, orchards…
This month sees the return of The Soil Association’s annual Organic September campaign, which…
29-31st August The Big Festival opens its gates this weekend for three days of music,…
Harvest has come early this year and it looks set to be an excellent…
Developed by Daylesford chefs and hand made on the farm, Mini Meals contain fresh, organic ingredients and are ideal for busy parents who want to feed their children wholesome, tasty and healthy meals…
Bursting with goodness, this dish is one of the new super healthy breakfasts available from Daylesford’s café menu…
I have always believed that the future of good, healthy food lies with our…
Daylesford announce the launch of their new range of Organic Cold Press Juices available…
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year – right now, varieties include Gardener’s Delight, Tigerella, Golden Cherry, Sungold, Rosella, Oligold and Purple Russian…
At Daylesford, we are proud to say we have never used plastic bags in our shops. It’s just one of the ways we push ourselves to package as lightly as possible…
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…
Tim Richardson and Andrew Lawson have put together a great new book that explores…
It’s all in the Spritz Aperol Spritz has long been the aperitif of choice…
Daylesford’s Environmental Scientist, Tim Field, has put together a ten-point list on the merits…
This is a great twist on a winter favourite, taken from the Daylesford cook…
Last week at Daylesford we had our second harvest of ‘sainfoin’ grass ley. A…
This is a great, quick and easy summer recipe, making use of all the…
Goslings 200 goslings have arrived at Daylesford farm. When they are bigger they will…
The London Honey Company I love the story behind The London Honey Company, who…
Mixed raw vegetables and cashew nuts in chilli, soy and ginger dressing. This is…
Urban farming at Open Garden Squares Weekend 14 – 15 June www.opensquares.org Some of London’s…
Chelsea Flower Show To celebrate the Chelsea Flower Show, a little bit of the…
Peppery Radishes Straight from our market garden in Gloucestershire, our radishes are packed full…
Summer Festival We had a wonderful day at this year’s Summer Festival. The sun…
A few photos around Daylesford farm, from our south Devon cows to the garden…
Pea Shoots At Dayelsford farm we have some wonderful pea shoots from the market…
The Peony The Paeonia commonly referred to as the Peony is named after the…
A few photos from Daylesford farm, from the potting shed to our prize winning…
Rhubarb is a great tasting and versatile vegetable you can grow in your own…
Artichoke You may have spotted down at Daylesford farm we have been growing some…
Oddinton Goat’s Cheese & Asparagus Tart I have mentioned English Asparagus in a previous…
A few photos from Daylesford farm.
Chard Chard is a vegetable in the beet family, with leaves that can vary…
Wet Garlic Wet garlic has arrived at Daylesford farm. Unlike normal garlic the bulbs…
Wild Garlic This is the perfect time of year for wild garlic, much like…
A few snaps from Daylesford Farm, organic strawberries planted, peas, the garden room and…
Daylesford coldpress kale and broccoli, and eggs and onion recipe taken from A Love…
Daylesford Farm, Summer Festival 17th May Join in celebrating the start of British summertime…
Spring at Daylesford Farm.
English Asparagus At Dayelsford farm we are delighted to offer organic English asparagus in…
Celeriac You may have spotted this week at Daylesford we are planting celeriac in…
Narcissi Last week armfuls of Narcissi arrived to decorate the Bamford shop on Draycott…
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…
Beautiful artisan bread baked at Daylesford Farm, including some easter treats.
Some of the new foals born at Daylesford Farm.