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JOURNAL

Seasonal news, updates and goings-on around Daylesford.

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Lambing tours at the farm

Lambing tours at the farm

Lambing tours at Daylesford are a brilliant family day out to celebrate the onset of spring and new life on the farm. This year we are holding our lambing tours on 7th April 2018 and we hope you can join us at our Cotswolds farm. Our Senior Farms Manager Richard and his team love showing guests […]

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Lambing tours at the farm
How to be a more sustainable cook

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 […]

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How to be a more sustainable cook
Lamb, hogget and mutton: what to know, when to buy and how to eat

Lamb, hogget and mutton: what to know, when to buy and how to eat

Lamb, hogget and mutton are some of the most ethical choices available for meat eaters. As a recent article in The Independent put it: “Sheep fatten up nicely by simply foraging in fields. They’re also traditionally grazed on land that doesn’t have much other agricultural use – such as poor quality hillsides – which means […]

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Lamb, hogget and mutton: what to know, when to buy and how to eat
Three ways with beetroot

Three ways with beetroot

As the hungry gap enters its final furlong, and before our spring harvest comes through, we turn to our Cookery School team for three recipes using one of the ingredients we treasure most at this time, the humble beetroot.

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Three ways with beetroot
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