Results for‘artisan dining aged in the shop’

The eagle-eyed will usually spot the first elderflowers appearing in our hedgerows in late May or early June.

We push ourselves to package lightly, using natural and recycled materials that can be reused, recycled or composted.

For the past 40 years, we have been striving towards sustainability at Daylesford.

Our resident nutritionist, naturopath and wellness expert Rhaya Jordan shares her seasonal wellness tips for a smooth transition into the cooler temperatures.

Essential 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.