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IN SEASON NOW

FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

FORAGED / MAIN DISH / EASTER / SPRING

A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors. Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with […]

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FORAGED

Wild Garlic & Pumpkin Seed Pesto

FORAGED / THREE WAYS WITH / VEGETABLES / SPRING

Make the most of this seasons wild garlic with this simple yet full of flavour pesto. Perfect thrown through pasta or swirled into soups for a delicious taste of spring! Join us for one of our Wild & Foraged courses to discover more recipes that use seasonal ingredients from nature’ larder. FIND OUT MORE   […]

20 MINS

Jersey Royals & Wild Garlic with a poached egg

FORAGED / MAIN DISH / SPRING

Nowhere else offers the unique experience of gathering your own organic ingredients fresh from the fields as we do at the Cookery School at Daylesford. All our Cookery School tutors are passionate about foraging; we are constantly inspired by our surroundings and guided by the natural rhythm of the seasons. Our courses usually begin with […]

COLD BREW ICED TEA

DRINKS / FORAGED / FRUIT / HEALTHY / AUTUMN / SUMMER

Over the years on our journey with tea, we have discovered that cold infusions are a staple for many in Asian cultures – an everyday infusion that is carried everywhere to maintain hydration. In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a […]

2 HRS

Butterflied Leg of Lamb with a Fennel and Rosemary Rub

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

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!

30 MINS

Roasted Partridge with sweetcorn, wild mushrooms and kale

FORAGED / MAIN DISH / MEAT & GAME / AUTUMN

Partridge is one of the earliest game birds you’ll be able to buy during the game season. It has a naturally milder flavour and is sweeter and more tender than some of the meatier birds, such as pheasant and grouse, so often it is a good introduction for people who are new to game. Roasting […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]