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JOURNAL

Seasonal news, updates and goings-on around Daylesford.

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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
Introducing The Legbar

Introducing The Legbar

  We are delighted to announce the opening of The Legbar, our new extension to the organic Daylesford café, The Trough. In keeping with The Trough and Old Spot, the name is inspired by our farm, this time celebrating our much-loved rare breed Gloucestershire hens, the Daylesford Blue Legbars who lay beautiful pastel-blue eggs. Open all […]

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Introducing The Legbar
Daylesford Hampers

Daylesford Hampers

Hampers are not just for Christmas! These Daylesford Hampers make excellent gifts for all sorts of occasions, all year-round. Take a peek at our favourite hampers below or shop our full range. Shop our range      

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Daylesford Hampers
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Lamb shoulder with hasselback potatoes
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