10th December 2019
Learn the skills of modern calligraphy with Imogen Owen. Ideal for beginners, in this two hour workshop you’ll learn the basic strokes before progressing to letterforms and words, establishing your own style and confidence as the class progresses. With demonstrations and guidance from Imogen you’ll decorate gift tags, place cards and handwritten letters, ideal for […]
12th December 2019
Join us for our very first red wine dinner at our Pimlico farmshop. Over three courses you’ll explore a range of artisan red wines that are created on our sister estate in Château Léoube, Provence, France. Château Léoube is home to our organic vineyard where we create our delicious Château Léoube wines. The estate is […]
17th December 2019
Learn how to assemble the perfect cheeseboard just in time for Christmas. Whether you’re hosting a gathering or want to prepare for unexpected visitors, this one hour workshop will teach you the essential tips and tricks for a crowd-pleasing cheeseboard. Led by our Master Cheesemaker Peter Kindel, guests will learn about how cheese is made whilst […]
Clementine, Stem Ginger and Honey Steamed Puddings With Chai Créme AnglaiseSWEET / WINTER / CHRISTMAS
These clementine, stem ginger and honey steamed puddings are laced with warming Christmas flavours. Decorated with caramelised clementine slices and jewels of pomegranate they make a beautiful finishing touch to a festive feast. For more festive dessert inspiration, click here.
Shredded Turkey, Raw Sprout, Toasted Wild Rice, Quinoa & Lentil Salad With Cranberries & PistachiosSALADS AND SIDES / WINTER / CHRISTMAS
Laced with raw sprouts, herbs and spices, this leftover turkey salad salad is satisfying and wholesome, perfect for feeding a crowd over the festive season. We love to serve it with a spoonful of our organic yoghurt and a sprinkling of toasted pistachios. For more Christmas leftover recipe inspiration, click here.
Smoked Pheasant Salad With Blood Orange, Radicchio, Fennel & Toasted CobnutsSALADS AND SIDES / WINTER / CHRISTMAS
Through the autumn and winter months, game and other seasonal wild food is celebrated at Daylesford. Pheasant, often only served as a roast whole bird, has a delicate gamey flavour and tender texture when cooked more gently. We have recently started smoking pheasant and have found it works beautifully in salads or served as a […]