April through to October are the peak growing months at Daylesford organic farm. During this time, our 28 acre Market Garden yields over 300 varieties of organic fruits, vegetables, salads and herbs including many unusual and heritage crops.

We want to celebrate and share the best of our Market Garden, our talented team of gardeners and the incomparable flavours, colours and textures of our amazing seasonal produce. We are therefore so excited to launch Farm to Fork Seasonal Suppers, a new series of monthly feasts held at Daylesford locations in London throughout the growing season.

Each one will focus on the freshest, most delicious ingredients grown in our Market Garden that month. Our chefs will prepare two courses featuring several of our Market Garden team’s favourite “hero crops” and cuts of fresh organic meat from our farms in the Cotswolds and Staffordshire, cooked in interesting and inventive ways. The feasts will be served on sharing platters to enjoy with fellow foodies, and our chefs will share the history and inspiration behind each dish.

This June supper will be celebrating beetroot, young carrots, gooseberries and edible flowers.

If you can’t make this date, we are also hosting Farm to Fork Seasonal Suppers on 30th April in Notting Hill and 28th May in Pimlico.

We look forward to welcoming you very soon.

DATE: Thursday 25th June 2020

LOCATION: Daylesford Marylebone, 6-8 Blandford St, Marylebone, London W1U 4AU

TIMINGS: 7-10pm

PRICE: £28 per person for two course supper, drinks will be charged in addition

BOOKING: Book online below. For further information please contact the Daylesford team on 0207 591 1547 or email CAITLIN.FOGARTY@DAYLESFORD.COM