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Based on the North Antrim coast, our smoked salmon supplier is the only Atlantic salmon producer in the Irish sea.

Our resident nutritionist Rhaya Jordan on the best foods to eat for deep health and optimal immune strength.

Situated on Sloane Avenue, Daylesford Brompton Cross celebrates the very best from our organic farm in the Cotswolds in the heart of South Kensington.

In the battle against soil depletion, the muck heap is a valuable tool. The importance of recycling precious nutrients to protect our soil.

With so much conflicting advice about eating meat, we set out to deliver a clear answer to the problem.

At our Cookery School we love brussels sprouts, perhaps because we so enjoy dreaming up new and innovative ways to celebrate them.

Cut flowers need extra care, here are ten top tips from our floristry team to keep your cut flowers fresh for as long as possible.

Just a short distance from Daylesford in the village of Kingham, our country pub The Wild Rabbit is a place to eat, drink and rest.

It is so important to get a good night’s sleep. In Britain the average adult sleeps just six hours each night - this is simply not enough.

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

We asked the brilliant grower and gardener Anna Greenland for her top tips for making vitamin C-rich rosehip syrup.

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

Our Cookery School team have shared three of their favourite recipes that celebrate this popular summer fruit.

An extract from seed magazine - environmental activist satish kumar reflects upon the events of the past year.

The wild garlic season is in full swing and our grassy banks are rich with these aromatic, flavourful leaves.

March and April offer a great opportunity to make a start to the growing season, says Saskia Toppin from our Market Garden team.

Our new organic smoked salmon is now available in our farmshops and online.

Daylesford’s founder shares her thoughts on building a greener world and living more sustainably as lockdown eases.

Nutritionist and macrobiotic chef Nicky Clinch tells us more about the benefits of drinking this fermented beverage.

We grow over 25 varieties of heritage tomatoes on our organic farm.

As the season of festive drinks parties is now upon us, we ask our COOKERY SCHOOL for their top tips on the perfect canapé recipes. 

Our Farms Director Richard Smith on why his award-winning sheepdogs are so integral to life on the farm and the qualities he looks for in a great working dog.

The changing seasons mean our Garden Room at the farm is filled shades of white, creamy pinks and lilacs, pale blues and soft greens.

Our best asparagus recipes.

Our resident nutritionist and naturopath Rhaya Jordan compares the relationship between stress and immunity.

Wreaths are a big part of our festive celebrations at Daylesford.

Organic farming is about working with nature, rather than against it.

October is set to be an exciting month for both Daylesford and Bamford, as together we prepare to open two beautiful new locations.

Daylesford’s founder shares her thoughts on living more sustainably.

The founder of The Felix Project discusses the driving force behind his food redistribution charity, which works to redress the balance between Londoners struggling to afford to eat and the city’s surplus of edible food.

We ask our suppliers to demonstrate evidence of ethical provenance, sustainable practices and high welfare standards.

We are delighted to share famed interior designer and social raconteur Nicky Haslam’s uncommon guide to gifting.

The florist, author and designer chooses hand-painted platters, colourful glassware and marble vases in bold colours and prints.

How and why we are committed to analysing and caring for our soil: an important, life-giving and precious resource.

Floral designer and gardener Hazel Gardiner shares her gift guide for Christmas. 

A festive gift guide by luxury jewellery and silverware brand Patrick Mavros.

Artist and designer Luke Edward Hall shares his gift guide for Christmas. 

Five questions with the makers of Feragaia, a unique distilled alcohol-free spirit from Scotland.

We asked Will Dennis, Head of Sustainability at Daylesford to share some insights on our recent certification as a B Corporation.

Trusted supplier and peppermint specialists Summerdown on growing pure English peppermint and its uses.

Bees make delicious honey but they are far more important than that – without them, life as we know it simply would not exist.

Enjoy a glass of chilled rosé in the open air.

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.

Internationally famed chef and cookbook author Donna Hay shares her gift guide for Christmas. 

The Daylesford Christmas gift guide for her. 

Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart Tart, choose their favourite items from Daylesford to create an inspiring Christmas gift guide.

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.

Sourcing ethically and responsibly at Daylesford.

Our founder's new book invites you to step inside the world of Daylesford. 

One of our favourite parts of the festive season at Daylesford is our organic turkeys.

Discover our favourite ways to enjoy these seasonal green spears.

Roaming freely - as nature intended - our organic hens enjoy a simple, happy and healthy life.

Our hand-made Organic White Sourdough won ‘Plain Sourdough’ at Britain’s Best Loaf Award 2025.

Discover the enduring appeal of Lily of the Valley