Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
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Bamford's home fragrance includes hand-poured scented candles with natural wax, fragrance oils and diffusers.
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Clementine Custard Tarts – a guest recipe by Wild by Tart
Portuguese-style custard tarts with festive clementine curd.
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
“We cook food that excites us, using ingredients we know work well together. We look to work with suppliers who have unique stories of sustainability or craftsmanship. Portuguese tarts are just so delicious. The traditional recipe is quite laborious, so we love this cheat recipe and were thrilled by the addition of the clementine curd which worked really well – a perfect festive treat.”
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Instant Tomato & Cannellini Bean Soup – a guest recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
"This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required."
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Daylesford Market Garden Spritz
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES.
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Rhubarb & Cheddar Tart - A Guest Recipe by Skye McAlpine
It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.
To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.
A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.
Photography by Skye McAlpine
Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.
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Ginger Millionaire Slice
With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.
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Pink Gooseberry & Elderflower Bakewell Tart
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
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Baked plums with honey and juniper
We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.
Try alongside our recipe for Loin of Venison with Celeriac Purée.
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Seville Orange Marmalade
There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.
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Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd & Capers – a guest recipe by Eve Kalinik
You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.
Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.
Read more about the gut-brain connection by Eve Kalinik here.
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Lemon Curd Macarons
Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee.
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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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Rump Of Lamb with Peas, Broad Beans & Kale Pesto
This delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.
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Venison Ragu with Pappardelle
This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.
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Homemade Elderflower Cordial
"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."
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Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing
This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.
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Beetroot Soup - A Guest Recipe From Julius Roberts
This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
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Roasted Red Kuri Squash
With braised red onions, pickled chillies, rocket & yoghurt dressing.
This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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Roast Salmon with Peas, Bacon & Braised Little Gem
“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”
Carole Bamford
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Pumpkin Pappardelle - a guest recipe by Wild by Tart
Slow roasted pumpkin, smoky pancetta and pappardelle with pickled walnut and crispy sage.
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
“We absolutely love pasta – our Achilles’ heel! Pumpkin is so delicious at the moment, and Delica is our favourite – we wanted to make something vibrant, comforting and luxurious and came up with this recipe – we loved it so much we have put it on our restaurant menu!
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Basic Asian-style Poached Chicken – a guest recipe by Donna Hay
Recipe from Basics to Brilliance by Donna Hay.
Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.
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Creamed Gratin of Cavolo Nero
Ideal as a side or main dish, this versatile gratin is packed with flavour and can be prepared in advance. Simply omit the pancetta to make a vegetarian version.
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Summer Dips with Market Garden Crudités
Perfect for picnics or enjoying with drinks, these summer dips with Market Garden crudités are simple to make with delicious raw vegetables.
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Warm Summer Salad with Broad Beans, Pancetta & Soft Boiled Eggs
The combination of richly yolked organic hen’s eggs, crispy, pancetta and our new-season broad beans ensures wonderfully satisfying salad.
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Venison, Port & Bay Casserole
This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.
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Leek & Cheese Tart with Truffled Brie
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
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Courgette, Cumin & Lime Fritters – a guest recipe by Kathy Slack
Recipe from From the Veg Patch by Kathy Slack.
"For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”
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Smashed Broad Beans, Peas & Mint
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues
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Whole citrus and almond cake with crème fraîche
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
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Loin of Venison With Celeriac Purée & Baked Plums
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
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Iced Tea with Grapefruit
This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.
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Winter Sprout Slaw
This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of cold meat and baked potatoes. It is also a fantastic recipe to have up your sleeve when entertaining guests over Christmas as you can prepare it completely in advance.
If you can’t find candy or golden beetroot, traditional ruby red will work beautifully and do add your own favourite raw vegetables such as carrots or cabbage to make the recipe your own.
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Gingerbread Decorations
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
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Rhubarb Polenta Cake – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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Winter Tea Infusion with Ginger, Cinnamon Sticks & Clementine
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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Whole Baked Heritage Squash with Garlic & Sage Butter
Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.
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Garlic & Thyme Mushrooms on Toast
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
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Lamb Chops with Juniper & Fennel Seeds – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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Millet Risotto with Asparagus
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.
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Heritage Tomato Salad with Green Tapenade Dressing
The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning.
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Woodland Mushroom & Thyme Risotto
With parmesan cheese & parsley oil.
Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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Market Garden Gazpacho
This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.
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Open Buckwheat Crêpes with Wilted Greens & Ricotta
A guest recipe by Thomasina Miers.
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Perfect Pancakes Every Time
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
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Baked Pancakes with a Bubbling Mornay Sauce
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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Honey, Lemon & Thyme Friands
The use of precious honey and fresh thyme in this recipe lends a slightly floral note to these delicious gluten-free friands.
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Sherry Roast Parsnips with Chestnuts & Honey
Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.
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Daylesford G&E
Adding garnishes like juniper berries and cardamom pods add intriguing fruity, peppery, spicy notes. We serve this drink in our cafés using our organic fig leaf gin, which is hand-crafted and distilled using traditional methods.
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Shredded Turkey, Raw Sprout, Wild Rice & Quinoa Salad
Laced with raw sprouts, herbs and spices, this leftover turkey salad is
perfect for feeding a crowd over the festive season. -
Creamed Brussels Sprouts
This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.
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Warm Panzanella Salad with Daylesford Heritage Tomatoes
A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes. We grow over 40 varieties of tomato in our organic Market Garden and every year we are in awe of their colours, texture and unrivalled sweetness. Most of the time we tend to enjoy them raw but every now and then a glut calls for a little variation and this quick cooking technique brings out their wonderful flavour.
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Bubble & Squeak with Christmas Leftovers
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
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Seasonal Fruit Cobbler
A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.
The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.
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Sweet chestnut and apple stuffing – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.