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.
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.
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.
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
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.
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
Over the last year, our nutritionists, suppliers, chefs and creative teams have been working tirelessly on a very exciting new product range at Daylesford
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.
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.
The Bamford summer sale is now on, with a 30 per cent reduction on many of our items.
Wild Garlic is one of my favourite foraged ingredients and something that I love to pick up on my daily walks with the dogs.
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.
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.
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.