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GUEST CHEf: Eve Kalinik

Join nutritional therapist Eve Kalinik to cook delicious recipes that focus on nourishing your your gut and mind

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GUEST CHEf: Kathy Slack

Join Kathy for a series of special courses where we’ll be creating a number of our favourite recipes from her first book ‘From the Veg Patch’

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WELCOME TO THE DAYLESFORD COOKERY SCHOOL

Our courses focus on real food and simple cooking techniques to enhance your wellbeing. We are deeply inspired by the organic farmland around us and are proud to uphold the highest standards of ethical sustainability in everything we do.

Let our tutors show you the Daylesford way of life; tour our organic Market Garden, taste beautiful food straight from the soil, meet our heritage breeds and reconnect with the land as you learn valuable skills, recipes and artisan techniques to change the way you cook forever.

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RECIPES & NEWS

HARISSA TRAY BAKE WITH LEMON AND POMEGRANATE DRESSING

MAIN DISH / ANY SEASON

Sometimes a quick and simple tray bake supper is the perfect option to save on both time and washing up. This recipe from our friend EVE KALINIK keeps things simple without compromising on flavour whilst delivering a dose of gut-health goodness. Dishes don’t come much more restorative and nourishing than this. The falvours are amazing […]

2 HRS

Butterflied Leg of Lamb with a Fennel and Rosemary Rub

FORAGED / MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our PASTURE FED ORGANIC LAMB. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s […]

ASPARAGUS, QUAILS EGG AND ANCHOVY TOASTS

CANAPES / HEALTHY / THREE WAYS WITH / SPRING

If you are having a gathering or a spring dinner party then these simple toasts are a must if you are making canapés – each ingredient from the crispy toasts to the soft boiled quails eggs to the asparagus can each be prepared in advance meaning that assembly just before you serve is a quick […]

20 MINS

CHARGRILLED SPROUTING BROCCOLI, KIMCHI AND TOASTED SEED SALAD

HEALTHY / SALADS & SIDES / VEGETABLES / WINTER

This delicious salad is made up from some wonderful ingredients straight from our Market Garden combined with flavourful, piquant kimchi and toasted seeds lending a lovely depth and crunch. Perfect as a light lunchtime dish or accompaniment to chicken or fish, this nutritious recipe is full of vitamins and iron perfect for those looking to […]

Pumpkin and Sage Cake with Thyme and Feta Frosting

BAKING / PUDDING / VEGETABLES / AUTUMN / SPRING / WINTER

A GUEST RECIPE BY KATHY SLACK TAKEN FROM HER NEW BOOK FROM THE VEG PATCH This summer we’ll be joined by award-winning cook and writer Kathy Slack for our Market Garden Gather & Cook courses on Saturday 21st July and Saturday 19th August. Together we’ll be creating a number of delicious dishes featuring some of Kathy’s […]

chocolate-dipped-easter-shortbread-biscuits
1 HR 30 MINS

Chocolate Dipped Easter Shortbread Biscuits

BAKING / EASTER / SPRING

This classic shortbread recipe is simple to follow and brilliant for children to get involved rolling, shaping, cutting and dipping. We have made seasonal egg and bunny shaped biscuits, but you can use any cookie cutter or let your children make shapes of their own. If you love cooking with your little ones, why not join […]

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