WELCOME TO DAYLESFORD
We have been farming organically for over 40 years. We remain passionate about sustainability, seasonality and artisan skills.
Learn from our passionate team of florists and stylists on our half day sustainable floristry arrangements course. The day will include a series of demonstrations as well as hands-on floristry to create a stunning arrangement, yours to take home. Sustainability is at the heart of everything we do at Daylesford and the course will focus […]
As the world outside our windows opens up, bringing with it a warmer sun and longer days, we like to view springtime as a time of new beginnings. With a focus on healing, renewal and the planting of new ideas, it’s important to nurture our wellbeing during this special season of regeneration and growth. Our […]
Learn how to transform a humble piece of wood into a unique, beautiful and useful object to treasure for years to come. This 3 hour workshop is led by Cotswolds wanderer and artisanal maker DICKON MORRIS, who will take you through the stages of making your very own hand-carved wooden spoon out of naturally fallen […]
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served alongside bowls of salted Marcona almonds and NOCELLARA OLIVES. During summer months we will muddle the cocktail with berries from the garden, while in autumn, plums, apples and blackberries make a delicious addition too.
Seed is a biannual magazine, edited by Daylesford’s founder Carole Bamford. At its heart is the belief that we need to live sustainably and consciously, alongside nature and the rhythms of the seasons. Taken from the second volume of SEED MAGAZINE, this delicious recipe offers a lighter take on traditional lamb dishes and is full […]
A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]