Today people around the world come together to mark one of the most important days in the UN’s calendar and one that is of particular significance to me and the whole team at Daylesford.
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.
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.
The welfare of our animals and the respect we show them has always been at the heart of everything we do at Daylesford. Our animals are free to roam our organic pastures and the state of their health and well-being is closely monitored by our farmers throughout their lives.
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.
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.
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.
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.
Combining local honey, vitamin c-rich citrus fruit and soothing ginger, this is a drink to restore in times of need.
As a passionate supporter of sustainable farming I was delighted to read Michael Grove’s recent statements in support of sustainable farming, starting with a ban on neonicotinoids to protect our valuable soils.
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.
Minimalising waste has always been a core value at Daylesford – it is why almost all of our packaging is natural and recycled, and why I can proudly say that we have never used a plastic carrier bag in any of our stores. However, it is people that are at the heart of our business, and supporting those in need has always been an equal concern.
I have always loved keeping hens – for the sheer enjoyment as much as for the promise of fresh eggs each morning. Hens are engaging and inquisitive creatures that really are low maintenance and rewarding to keep.
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.
As we gathered the honey from our hives in the summer, we were mindful of the remarkable effort that goes into every precious golden drop. The hard work of the bees begins long before harvest and at Daylesford we are committed to supporting our favourite pollinators throughout the year.
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.
Our busy bees have had a great spring and summer this year, with plentiful hedgerows, orchards and good flying weather in the early season all contributing to a bountiful harvest. The fields of wildflower and lavender that we have at Daylesford, together with the second flowering of clover and Sainfoin have also bolstered their reserves, making this one of our best years yet for our estate honey.
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.
As we approach Autumn, now is a great time to get out in to the countryside and forage for berries to put in to crumbles, pies and smoothies. This vitamin C rich smoothie is made with blackberry, mint and honey and equipped with all of the soothing and nourishing benefits of our organic milk kefir, which we make fresh on the farm from the milk of our pedigree British Friesians.
The combination of richly yolked organic hen’s eggs, crispy, salty pancetta and our new-season broad beans ensures that this protein-rich take on a Caesar salad is not only filling but wonderfully satisfying too. I love this as a quick mid-week supper dish, or piled onto big platters as part of a leisurely lunch with friends on summer weekends.
There is something very special about coming together at the end of the summer to give thanks for what our gardens and pastures have produced and I am looking forward to our Harvest Festival on Saturday 23rd September. Good food and traditional family fun are at the heart of the festival and I am particularly excited about our Honey Show, held in honour of our bees who have been working hard all summer to pollinate the wildflowers and crops on the farm.
A good risotto has to be one of the best ways to celebrate seasonal ingredients. During July and August, our Market Garden is laden with delicious peas, beans and fresh herbs – all of which lend themselves perfectly to a bright, filling and utterly delicious summer risotto. Always remember, a good risotto is one that is well seasoned and cooked slowly with love.
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.
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.
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.
Our Christmas floristry classes are always popular, but there are still a few spaces left on our Creative Christmas Flowers and Garlands class on 9th December.
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.
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.
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.
In China, Japan, Vietnam and many other East Asian countries, tea is much more than just a drink.
This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads.
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.
Harvest is now underway at Château Léoube and after a warm dry spring and hot summer, we are hopeful for another good year.
This September sees the return of Organic September – the Soil Association’s annual celebration of all things organic.
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.
Patrick Holden has been a guiding light to me for many years. As Director of the Soil Association from 1995 to 2010.
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.
Over the last year, our nutritionists, suppliers, chefs and creative teams have been working tirelessly on a very exciting new product range at Daylesford
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year
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.
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.
Green juices are a great way to start the day, helping to cleanse the body and boost the mind.
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.
For some time now, kale has been hailed the queen of healthy green vegetables – be it massaged, juiced or wilted.
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.
I have always believed that summer is a time for slowing down and savouring the good things in life: good food, good friends and good health.
At Daylesford we are passionate about sustainability and giving back to the farmland that nourishes us.
Amy Chaplin is a vegetarian chef who is inspired by nature and the healing benefits of whole food ingredients.
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.
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.
I have collected cookbooks for many years now and finding new ones to add to my collection always gives me great joy.
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.
Last November we launched Agricology – an online and in-field platform offering practical information and advice for farmers about sustainable British agriculture.
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.
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.
Spring is one of my favourite times to walk in the countryside with my grandchildren and gather seasonal, foraged food like wild garlic and meadowsweet.
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.
As contributing editor of Vogue magazine Calgary Avansino is well-known for being at the cutting edge of well-being and lifestyle trends.
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.
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.
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.
Treat yourself and your loved one this Valentines Day to a relaxing, romantic weekend getaway at Daylesford farm.
Find the perfect present for your Valentines this year with Bamford’s selection of special gifts.
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.
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.
I have always believed that good health comes from within, and our farmshops are now full of gut-friendly foods that balance and heal from the inside out.
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.
This is all about celebrating the arrival of purple sprouting broccoli around the end of February
Daylesford Cookery School has come up with some great recipes to make the most of your leftover food from Christmas Day.
Nature lies at the heart of Bamford and these beauty gifts would make an indulging gift for family or friends.
Daylesford’s farmshops are full of organic festive food that would make a lovely gift for all the family.
To help you prepare for Christmas Day, Château Léoube’s head wine maker Romaine Ott has put together some suggestions.
A rich, spiced pudding that is perfect for this time of year.
Today the press has been filled with articles on findings from a new report commissioned by the Prime Minister about antibiotics in livestock.
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.
This Saturday is World Soil Day – a global celebration of the importance of soil.
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.
Join us at the farm on Sunday 6th December for a special Christmas Shopping Day.
I am so happy that the Wild Rabbit has been named Britain’s number one pub to eat, drink and sleep by The Times.
As the days get shorter and the weather colder, Daylesford’s resident nutritionist and life coach Rhaya Jordan shares her knowledge on mood-boosting foods.
As the nights get longer and the temperature drops, it is especially important to look after your health and make sure that your immune system is boosted in preparation for winter.
The gentle cooking of the rice over a bain marie makes this pudding not only soft and creamy, but also incredibly easy to make.
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.
At Daylesford we promote healthy eating, real food with low or no sugar content and always truthful labelling on all our products.
A favourite seasonal pudding and a great way to make the most of this autumn’s glut of blackberries. Serve with either custard of cream.
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.
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.
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.
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.
Today is the start of Wool Week UK: the Campaign For Wool’s annual celebration of all things wool.
Last weekend the farm was host to Daylesford’s harvest festival – our annual celebration of organic farming, food and craft.
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.
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.
The wine harvest is now underway at Leoube and it looks like it is going to be a fantastic year, with the hot summer producing grapes that are full of flavour.
The UK’s leading investigative journalist Joanna Blythman shares an extract from her must-read latest book Swallow This.
This month sees the return of Organic September – an annual initiative launched by the Soil Association to celebrate all things organic.
A good chutney is about the balance of sweet and sour flavours; this one is a lovely accompaniment with cheese, terrines and roast pork.
This weekend the Daylesford Cookery School will be setting up camp at the Big Feastival on Alex James’s farm in Kingham.
The Telegraph Magazine ran a great piece on Daylesford’s tomatoes, which I wanted to share with you here.
We’ve been busy on the farm sowing 30 acres of sainfoin seed to feed our animals in the winter. A traditional haylage crop once prized in the Cotswolds, Daylesford is once again growing sainfoin because of its high suitability to an organic environment.
Tom Parker Bowles is a food writer who I have always liked for his passion for wholesome, seasonal British food.
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.
This is the simplest of soups to celebrate summer.
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.
I have always felt very strongly against Genetically Modified crops (GM) and so was interested to read about the latest series of test results.
Tess Ward is a special guest at Daylesford’s Eat to be healthy Supper Club at our Marylebone farmshop caféon 21st July, which will feature some of her delicious recipes
Ease: Easy Serves: 6 Time: 30 minutes 1 punnet of strawberries 3 egg yolks…
I’m looking forward to the Marylebone Summer Fayre this Sunday, which opens its doors at 11am. The Fayre takes place in the heart of Marylebone and provides everything you would expect from a traditional village fete
It’s around this time of year that my mind turns to strawberries and I start thinking about summer recipes.
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.
Madeleine Shaw will be hosting Daylesford’s next Eat to be healthy Supper Club at our Pimlico farmshop café on 23rd June.
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.
Amelia Freer is a fantastic nutritional therapist whose new book, Eat, Nourish, Glow, I am particularly enjoying.
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.
A cook at heart, Natasha is always updating her site with new healthy recipes and I particularly liked the sound of her foraged nettle soup.
This year’s festival takes place at the farm on Saturday 16th May and is all about ‘Celebrate Organic.’
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.
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.
Growing up as a child, a bubbling pot of stock on the stove was a regular sight in our kitchen.
A simple and double cooked bone broth recipe.
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.
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.
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.
Sweet Beet Smoothie
Nurturing your body is as much about what you drink as what you eat and we all know how important it is to stay hydrated.
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.
The Soil Association’s latest Organic Market Report has just been released and it shows that last year was a great year in the UK.
I recently visited our vineyard, Chateau Leoube, in the South of France and wanted to share with you these photographs of the sheep grazing among the vines.
Venison is the healthiest of all meats. Lean, iron rich, low in fat and high in protein, it is, I think, a meat we should all be eating more of.
This is an excellent venison starter that has been provided by the Cookery School.
Following on from my post on super foods for January: here are some of my favourite seasonal fruit, roots and vegetables for February.
The Wild Rabbit has just released its latest calendar and there are some great events lined up for the next six months.
These light & fluffy scotch pancakes would be ideal for Shrove Tuesday
Our four-minute film tells the story behind Daylesford – how we started, how we have grown and how we are continuing to learn and develop each day.
Daylesford’s new supernutrient powders are a brilliant way to fit some extra goodness into your daily food intake.
As part of our eat to be healthy campaign we have put together a list of some of the best seasonal ingredients to add to your salads, soups and roasts.
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.
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.
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.
Celebrity yoga teacher and health coach Jo Arthur is returning to the Haybarn this January to hold two special detox retreat days. Her detox retreats will be held at the Haybarn on January 17 and 18 and will start with a welcome juice followed by power yoga and an organic liquid lunch.
Vitamin E & A • Iron • Fibre Great for snacking on the go,…
At Daylesford, we’re all about sustainable health. Eating to be healthy doesn’t have to mean cutting out food groups or restricting yourself. Nourish yourself with the best quality organic produce you can find
Watch how our farmshops come alive during the festive season and discover some of our seasonal produce
At Christmas we have muslin bags of festive spices for mulled wine for sale in our farmshops, which are ideal for using in the following recipe.
This is a traditional recipe from my mother-in-law’s sister, Aunt Mimi, who was a great baker.
Annely Juda is a great gallery on Derring Street that looks after contemporary British, European and international artists, as well as key 20th century names like Anthony Caro and Ben Nicholson.
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 thoroughly enjoyed reading the Prince of Wales’s recent article for Country Life magazine, entitled How Much Is Our Countryside Worth?
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.
I love seasonal food – it has a gentle spontaneity about it and the anticipation of waiting until food tastes its best makes it all the more appetising.
I am so proud of the team at The Wild Rabbit, which has been awarded the 2015 Michelin Pub Of The Year.
Last week saw seven of our team from Daylesford travel to Turin to visit the bi-annual Salone del Gusto, a meeting of thousands of producers, artisans and food growers from around the world.
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.
Bamford has opened a pop-up shop in the most British of department stores – the iconic Fortnum and Mason.
Each morning in the country I begin the day with a walk. It’s a time when the air is fresh and pure and the breeze brings with it a trace of my favourite flowers: violet, lily, jasmine and iris.
The Soil Association has announced the three short-listed entries for this year’s Innovation Award.
Perfect for a light autumnal lunch, we make this spectacular salad with soft, creamy Oddington goat’s cheese.
India is a country that draws me back time after time. Full of colour and energy, it is also a fantastic place to discover textiles and handicrafts.
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.
Bamford has launched a new range of room fragrances inspired by English skies through…
I am delighted to announce the partnership between Daylesford and Hansen & Lydersen –…
The olive harvest season has just begun at Chateau Leoube and everyone is hard…
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…
The Soil Association is the UK’s leading charity that campaigns for healthy, human and…
With summer now behind us, I am looking forward to the delights of autumn…
I’m delighted to announce the reopening of our Westbourne Grove farmshop & café, following…
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…