LATEST NEWS
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Three Ways With Brussels Sprouts
5th December 2023At our Cookery School we love brussels sprouts, perhaps because we so enjoy dreaming up new and innovative ways to celebrate them.
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Party Animals: a closer look with artist Nicholas Hughes
4th December 2023Essential information about what dry ageing is, how and why we dry age our organic meat and the benefits of dry aged steak, explained by our Lead Butcher.
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Christmas Wreath Making: A Step by Step Guide
30th November 2023Wreaths are a big part of our festive celebrations at Daylesford.
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Tart's Gift Guide
14th November 2023Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart Tart, choose their favourite items from Daylesford to create an inspiring Christmas gift guide.
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Christmas Gifts and Presents for MenÂ
14th November 2023The Daylesford Christmas gift guide for him.
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Christmas Gifts for Women: Sustainable & Organic Gift IdeasÂ
14th November 2023The Daylesford Christmas gift guide for her.
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Donna Hay's Gift Guide
13th November 2023Internationally famed chef and cookbook author Donna Hay shares her gift guide for Christmas.
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Luke Edward Hall's Gift Guide
7th November 2023Artist and designer Luke Edward Hall shares his gift guide for Christmas.
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Carole Bamford’s Christmas Edit
6th November 2023Daylesford's founder, Carole Bamford, shares her favourite festive items.
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Notes from the Farm - October 2023
31st October 2023News and notes from the farm and further afield this August.
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All You Need to Know About Dry Aged Steaks
9th October 2023Essential information about what dry ageing is, how and why we dry age our organic meat and the benefits of dry aged steak, explained by our Lead Butcher.
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Foraging Autumn’s Hedgerows
19th September 2023Our resident nutritionist, naturopath and wellness expert Rhaya Jordan shares her seasonal wellness tips for a smooth transition into the cooler temperatures.