THE SECRET OF CHÂTEAU LÉOUBE
‘Our vision has always been to produce the very best from what the land can give.’ With an affectionate and caring approach to farming, our sister estate Château Léoube has been able to nurture and produce multi-award winning wines, perhaps most famously its beautifully blushed rosé.
Daylesford Organic: Our Meat Story
At Daylesford we are proud of the extra steps we take during the journey from pasture to plate – we don’t take short cuts. We raise British breeds that thrive in their native landscape, roaming freely on our organic pastures and enjoying a forage-based diet. We even built our own abattoir to ensure the best welfare, reducing food miles and stress, for better tasting meat. The passion and respect we have for our animals is paramount in developing our award-winning organic meat.
Every year in the spring we drill a milling quality wheat. This wheat is harvested in August, milled, and used to create our fresh bread every day in the bakery. Each loaf is shaped by hand, the true artisan way. We use natural leaven and use traditional slow-fermentation methods making our loaves more digestible. Free from chemicals and additives, our seasonal breads are as full of goodness as they are flavour. Delivered fresh to our farmshops & cafés everyday.
The Market Garden
Our new short film tells the story of our 20 acre organic market garden, where we grow over 300 varieties of fruit, vegetables, salad leaves and herbs, including many unusual and heritage varieties.
As our Head Gardener Jez says, one of the best things about the market garden is that it is at the heart of our Cotswolds farm, so people can see what we do and more importantly, understand what seasonal produce is.
Organic farming protects natural resources like fresh water, wildlife and healthy soils. All the organic produce from our market garden goes into our farmshops, cafes and kitchens; we design our menus are around the best organic produces in season at the time.