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JOURNAL

Seasonal news, updates and goings-on around Daylesford.

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Spring has Sprung at Daylesford

Spring has Sprung at Daylesford

At this time of year, everywhere you look on the farm there is new life. From lovely lambs and cute calves nuzzling their mothers, to green shoots and cheerful buds pushing bravely up towards sunlight, this is the season of vitality and rejuvenation. It is remarkable to think that just a few weeks ago, the […]

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Spring has Sprung at Daylesford
Our New Ancient Grains & Ways to Use Them

Our New Ancient Grains & Ways to Use Them

We are thrilled to have launched a new range of ancient grains across our farmshops and online. Harking back to the ingredients of our ancestors, these whole, unrefined grains offer a fantastic source of slow-release energy, a myriad of minerals and a variety of flavourful options for those following a low or gluten free diet. […]

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Our New Ancient Grains & Ways to Use Them
Three Ways With Rhubarb

Three Ways With Rhubarb

RHUBARB & GINGER SORBET The stunning colour and full flavour of this delicious sorbet makes it one of our favourite rhubarb recipes at the Cookery School. It is incredibly simple to make and places this wonderful ingredient at centre stage. We love to serve it with a sprinkling of honeycomb, bee pollen, toasted pistachios or […]
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Three Ways With Rhubarb
Pancakes of Every Variety in our Cafés this Shrove Tuesday

Pancakes of Every Variety in our Cafés this Shrove Tuesday

This year, the 28th of February marks the start of Lent and consequently Shrove Tuesday. Each of our farmshops across London and in the Cotswolds will be celebrating with an array of organic pancake-based dishes as we relished in this much-loved day of feasting. Below are some of our favourite dishes on each of our menus.

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Pancakes of Every Variety in our Cafés this Shrove Tuesday
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