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JOURNAL

Seasonal news, updates and goings-on around Daylesford.

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Carole Bamford interviews Pierre Koffmann

Carole Bamford interviews Pierre Koffmann

Daylesford founder Carole Bamford interviews Pierre Koffmann for her website and the Daylesford Easter journal, available from all Daylesford farmshops. I’ve spoken about my admiration of chefs often – their skill and their passion will never cease to inspire me and I love watching them work. Pierre Koffmann is somebody I believe has brought so […]

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Carole Bamford interviews Pierre Koffmann
Our New Evening Artisan Butchery Masterclasses

Our New Evening Artisan Butchery Masterclasses

This week we are excited to be hosting the first of our evening butchery masterclasses for 2019. Led by our artisan butchers who share our passion for organic, sustainable meat, these workshops are a wonderful opportunity to gain an insight into the way that we farm organically at Daylesford, while getting hands-on preparing your own […]

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Our New Evening Artisan Butchery Masterclasses
Three Ways with Lamb

Three Ways with Lamb

As the days become longer and warmer with the arrival of Spring, our thoughts turn to the feasts of Easter and making use of one of the most sustainable and ethical meats available, organic lamb. Whether for weekend roasts, midweek suppers or spring barbecues, this versatile meat is a favourite of our customers at this […]

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Three Ways with Lamb
Penyston Brie

Penyston Brie

  We are thrilled to announce the addition of a new Daylesford organic cheese, Penyston Brie, made by hand in our artisan creamery.   Penyston is a mild and creamy soft cheese which has been in development for three years by our Head Cheesemaker, Peter Kindel, to ensure it was absolutely perfect. Made using the […]

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Penyston Brie
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