At Daylesford we offer internships designed to nurture the next generation of food lovers, growers and producers.

“Future Foodies” is a year-long, paid internship programme and many graduates have gone on to be part of the Daylesford team, such as Harald and Mollie, whose case studies are explored below.

The internship involves time in all aspects of Daylesford, including our organic Market Garden, Creamery, Bakery, Kitchens & Cookery School. Experience is not necessary, but a great attitude and a love for food are essential qualities we are looking for; Future Foodie interns must be excited at the prospect of getting hands-on with the real day-to-day workings of a sustainable organic business.

Applications open from spring and the internships begin in August/September each year. If you are interested in applying, please email James Hearfield at JAMES.HEARFIELD@DAYLESFORD.COM telling us why you’re a Future Foodie.

Good luck!

 

 

Mollie Cunningham

  • Tell us a little about who you are and your Daylesford journey.

I joined the Daylesford team as an intern in 2017 after graduating from Ulster University. I wasn’t quite sure what I wanted to do next and then I saw the internships which got the cogs turning. Four months later, I packed my car and drove over to the Cotswolds from Ireland. I worked in the various individual production units at the farm for about a month each before I was offered a full-time role as a junior tutor at the Cookery School at Daylesford.

  • What’s been your biggest achievement or learning at Daylesford so far?

My biggest achievement was having the confidence and the knowledge to stand up in front of our Cookery School customers and teach core cooking skills and specific dishes. This responsibility was challenging and exciting, forcing me out of my comfort zone and making me improve my knowledge in the world of food.

  • What is something you found surprising about Daylesford?

I was really surprised by the sense of family within the team at Daylesford. I moved over on my own, my family were all in Ireland and instantly I was made to feel part of the Daylesford family – I had no time to feel homesick!

  • What’s your advice for anyone wanting to join Daylesford?

My advice to someone joining Daylesford would be to say yes to every opportunity. Move outside your comfort zone and do it!

  • What’s your favourite Daylesford product?

My favourite Daylesford product would have to be the single Gloucester cheese. I love the story and I can proudly say I have helped to make it.

  • What are your top Daylesford memories?

My top Daylesford memories were formed around the island in the Cookery School; there are some truly special people in the team and I have made friends for life.

Harald Sydenham

  • Tell us a little about who you are and your Daylesford journey.

I trained as a chef before joining Daylesford, and I was looking to develop a better understanding of food and how it is produced. The internship provided the perfect opportunity to do just that, and after working in almost all areas of the food business I eventually settled in the Market Garden where I worked for 2 years. I was then given the opportunity to join the buying team looking after fresh fruit & veg. My remit has since expanded and I now also buy for the fresh fish, bakery and patisserie categories.

  • What’s been your biggest achievement or learning at Daylesford so far?

My development as a buyer, I’ve gone from having no experience in buying to being responsible for several categories within the business. It provides a consistent challenge and there’s always new things to learn and get better at. I particularly enjoy working with the farm and in-house production units to create new and innovative products for the shops.

  • What is something you found surprising about Daylesford?

The amount of work, skill, and time involved in bringing a product from concept to the shop floor. A Daylesford product has to hit lots of different criteria, for example it has to be certified organic, it has to taste great, have an appropriate provenance, be presented well, packaged responsibly etc, and each project brings its own challenges in meeting these requirements.

  • What’s your advice for anyone wanting to join Daylesford?

My advice would be to come here with a passion and interest in food. Daylesford is a fast-moving business that is constantly growing and evolving, and there are so many types of food-based enterprises here. If you bring that passion and interest you will soon find people to learn from and share with, along with the opportunity to develop professionally.

  • What’s your favourite Daylesford product?

The mixed leaf salad from the Market Garden. During my time in the garden I helped harvest it by hand twice a week for our farmshops and kitchens, and for me it epitomises what Daylesford is about – artisanal, fresh, seasonal, nutritious and organic food. In a given week there can be up to a dozen varieties of leaf in the bag, with flavours changing throughout the year from sweet pea shoots in spring, cool little gem in the summer, to bitter endives and spicy mustards in the winter.

  • What are your top Daylesford memories?

Making Christmas wreaths in the Market Garden. In December the garden team harvest willow and foliage from the Daylesford estate to make wreaths for the shops. Each one is carefully put together by hand – it’s truly a product of the local landscape.