IN SEASON NOW

FORAGED NETTLE GNOCCHI WITH WILD GARLIC PESTO

MAIN DISH / SPRING / SUMMER

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging. * Please […]

SEE THE RECIPE

RECIPES & TIPS

FORAGED NETTLE GNOCCHI WITH WILD GARLIC PESTO

MAIN DISH / SPRING / SUMMER

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging. * Please […]

How to be a more sustainable cook

At Daylesford we are passionate about striving to be more SUSTAINABLE in everything we do. At the forefront of many of our initiatives is the brilliant team at our COOKERY SCHOOL. You will be hard pushed to find more passionate foodies than our Cookery School tutors, and since many of the ingredients they use when teaching come from […]

Shuffle Oxtail Casserole

5 Hour Oxtail Casserole with Polenta & Cavolo Nero

MAIN DISH / MEAT & GAME / WINTER

Rich with gut-boosting collagen, this slow-cooked oxtail casserole is brought to you by James Hearfield, Head Tutor here at the Daylesford Cookery School. Slowly cooked for 5 hours with fresh thyme and homemade bone broth, James likes to serve it with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for cold […]

RH Beetroot Gratin Daylesford Cookery School

Beetroot Gratin with Rosemary and Daylesford Cheddar

MAIN DISH / SALADS & SIDES / WINTER

When days are short and cold, nothing beats a warming, creamy gratin – and this beetroot number is a particular favourite. A recipe from our team here at the Cookery School, it is one we turn to time and again to serve alongside rare fillet of beef on a Sunday or as a standalone dish […]

RH Persimmon Salad

Beetroot, Prosciutto & Persimmon Salad

MAIN DISH / SALADS & SIDES / WINTER

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as […]

Valentine’s at the Cookery School

Don’t worry if you haven’t made any plans for Valentine’s Day yet – our Cookery School team has got your back. Whether you are in a relatively new relationship or have been tackling the world together for years, our tutors have created a range of romantic, memorable courses especially for you and your special someone…   Valentine’s Chefs […]