Since we started farming at Daylesford over 40 years ago, we have sought individuals who want to make a positive impact on the world through organic food and sustainable farming. Scroll down to meet the Daylesford team in part one of our people series.

Our workforce is made up of a unique range of roles; from managing the farm to developing recipes and driving digital growth, no two roles are the same and our highly skilled employees all share a common passion: a commitment to Daylesford, our cause and the future of our  planet, as well as a love of delicious organic food.

Recently, we sat down with some of our team members to learn about their journey at Daylesford so far and what makes them tick.

Visit our careers page.

Freddie Packe, Director of Farmshop Operations

Freddie Packe, Director of Farmshop Operations

Based in Kingham on our Cotswolds farm

Tell us about your Daylesford journey so far.
“I joined the business in 2006 as a team member in the farmshop. It was a temporary, seasonal job in my university holidays which I kept coming back to as my family live locally. After university I took a full-time role on the shop floor as Retail Assistant and after a couple of years became Duty Manager. After four or five years, I became General Manager and was recently promoted to Director of Farm Operations which feels like a huge achievement.”

What has been your biggest learning at Daylesford so far?
“By pursuing what you are passionate about, you can become successful and achieve anything within our business when you put your mind to it.”

What Is your favourite Daylesford product?
“It has to be our organic chicken. I buy one every week and we roast it first, then make stock and use the leftovers to make chicken pie and broths. The flavour you get from organic chicken compared to non-organic is incredible.”

Emily Marchant, Planning Manager

Emily Marchant, Planning Manager

Based in Kingham on our Cotswolds farm

Tell us about your role at Daylesford.
I am Planning Manager at the farm, and am part of the Supply & Logistics team. After joining in March 2015, I have progressed from the farmshop to now look after all of the stock, props and fixtures that any of our stores might need. This involves forecasting to ensure there is sufficient stock across all sites to fulfil each of our farmshops’ needs and minimising waste wherever possible. It can be quite tricky to balance!”

What is your advice for someone wanting to join Daylesford?
“It is really important that you have a love for organic food and an interest in the ethos and principles of an organic business. If you’re new to Daylesford, get involved in as much as you can early on – spend a day in the Creamery, Dairy or on the Farm. Everyone is so welcoming and loves imparting knowledge about each of their specialisms.”

What is your top Daylesford memory?
“Celebrating as a team! As Summer Festival comes to an end, there is a buzz amongst the staff and last customers. I love the happy smiles and sense of achievement over a glass of rosé when the last jobs are done.”

Teopister Nakalinda, Team Member

Teopister Nakalinda, Team Member

Based in our Notting Hill farmshop

Tell us about your Daylesford journey.
“I love to work for Daylesford! I joined Daylesford in 2013 as a junior Team Member – running drinks, washing dishes, restocking shelves and looking after dry stores. After a year I was really excited to become a Bar Assistant and from there, trained as a Barista which I love. I now train all new baristas at Notting Hill and get so much satisfaction seeing them learn and progress.”

What has been your biggest achievement at Daylesford so far?
There have been lots of achievements but for me, training people from different backgrounds no matter what their experience feels the most important. My barista trainees have been really successful and that’s satisfying to see – they’ve stayed in the business and achieved their personal goals, which makes me very happy.”

What is your favourite Daylesford product?
“The hen’s eggs are my favourite! They remind me of free-range eggs from my home in Uganda that are truly organic with rich yolks. When you eat eggs from Daylesford, you feel you are eating something really nourishing. I can’t get through the week without them! If I’m eating in the café, I always go for our café salads – the orchard slaw and spring grains are a highlight.”

Matteo Nattalini, Sous Chef

Matteo Nattalini, Sous Chef

Based in our Notting Hill farmshop

Tell us about your Daylesford journey.

“I joined Daylesford in April 2018 as a Chef de Partie in our Pimlico farmshop. I then moved to Brompton Cross for its opening and have now been at Notting Hill as Sous Chef for 3 months. It has been great to meet lots of people and see the kitchens and farmshops, all of which are very different.”

Tell us something about Daylesford that might take our customers by surprise.
“All of our food in our farmshops comes straight from our Cotswolds farm. This often surprises both our customers and new employees. It is great to see new team members visit the farm and learn about the animals, fresh vegetables and fruit from the Market Garden, seeing our products made first hand in the Cotswolds.”

What is your favourite Daylesford food or product?
“Our organic meat. I wouldn’t buy meat anywhere else – I know our animals are grass fed and they have a long healthy life. If I am buying something from the shelves to take home, I would choose our organic chicken broth.”

Sammy Isaacs, Head Butcher

Sammy Isaacs, Head Butcher

Based in our Marylebone farmshop

Tell us about yourself.
“I have been a butcher for 22 years. I started at Daylesford just over four years ago as a Junior Butcher and was promoted to Head Butcher two years ago. Before Daylesford, I worked in all sorts of places. First on the ground at Edmonton Green Market, then at Morrisons where I was a fish and meat manager. I had no experience of organic meat but was attracted to the company ethos when I heard about the job. Daylesford has transformed my outlook – I would only ever buy organic meat now.”

What has been your biggest achievement at Daylesford?
“My biggest achievement was winning the Bees Knees which is our monthly award for exceptional performance – we are nominated by our colleagues so it meant a lot.”

What is your advice for someone wanting to join Daylesford?
“Don’t miss out on a company that gives you amazing opportunities. You need to be a foodie and be proud of who you work for. Daylesford is a great company where you’re a person, not a number and if you have the right attitude, anyone who joins has the chance to learn all about the company and opportunities to progress.”

We’ll be sharing more staff profiles soon to give you an insight on working at Daylesford. If we sound like a company you’d love, feel free to explore our current vacancies which are listed on our CAREERS PAGE.