EXPLORE
ORGANIC SEPTEMBER
Every September, the Soil Association’s annual Organic September campaign offers us the opportunity to reflect on what organic really means to us and celebrate our organic produce, from our Creamery to our Bakery and beyond.
SIMPLE ORGANIC SWAPS
At Daylesford, we champion organic throughout the year, from the fresh produce picked in our Market Garden to the high-welfare meat on our butcher’s counters. There are simple swaps we can all make in our usual food shops to live a more environmentally conscious lifestyle. No idea where to start? Why not try our Organic Dairy Box, Artisan Bread or Seasonal Market Garden produce?
SIMPLE ORGANIC SWAPS
At Daylesford, we believe that the choices we all make every day have real consequences, for our soil, our environment, wildlife, our animals and our own health & wellbeing. If you don't know where to start, we recommend making small, simple switches to your daily essentials. Find some of our favourites in our Organic September edit.
SIMPLE ORGANIC SWAPS
At Daylesford, we champion organic throughout the year, from the fresh produce picked in our Market Garden to the high-welfare meat on our butcher’s counters. There are simple swaps we can all make in our usual food shops to live a more environmentally conscious lifestyle. No idea where to start? Why not try our Organic Dairy Box, Artisan Bread or Seasonal Market Garden produce?
OUR BAKERY
We bake award-winning organic bread, cakes and pastries each day in the Bakery on our farm. We use slow fermentation methods in order to develop the flavours, and shape loaves by hand in the true artisan way without the use of additives or chemicals. The fresh baked goods arrive in our farmshops just a few hours after leaving the Bakery.
OUR MARKET GARDEN
We grow over 300 varieties of seasonal organic fruit, vegetables, salad leaves and herbs on our 28 acre Market Garden at Daylesford, including many unusual and heritage varieties.
You can find much of this fresh produce in our farmshops, in the dishes served in our café, on our food-to-go counters and in our award-winning ready-to-cook meals and soups, jams and chutneys.
OUR CREAMERY
The creamy, rich milk from our organic herd travels just yards from the milking parlour to the Creamery on our farm, where it is transformed into award-winning cheeses as well as delicious yoghurt, butter, buttermilk and kefir.
The milk itself really is something special, thanks to the clover-rich grass pasture enjoyed by our cows. We choose not to homogenise our milk because we prefer to leave it in its natural form, with thick cream that rises to the top.
OUR KITCHENS
A dedicated artisan team make our award-winning ‘real meals’ in the kitchens on our farm.
The broths, soups, and braises are made by hand in small batches, using fresh organic ingredients. Ready to reheat and ideal for freezing, they are perfect for times you want to enjoy a nourishing, flavourful meal at home without having to worry about shopping, cooking or washing up.
OUR BUTCHER
Our animals are raised organically in line with the Soil Association’s high standards. We are committed to rearing our high-welfare animals organically and slowly, in harmony with nature, from their natural diets to the freedom to roam our lush organic pastures. We take the greatest care at every step of our animals’ lives – we even built our own abattoir to ensure the best welfare, reducing food miles and stress, for better tasting meat.
OUR SMOKEHOUSE
Our smoked salmon is made by hand on our farm in small batches, using sustainably caught fish from British waters and a secret smoking recipe including juniper, beech and oak.
The modern, thick sashimi-cut style accentuates the texture and naturally sweet flavour of each slice. Delicious on its own, or with scrambled Legbar eggs, creamy avocado or farmhouse butter and our fruity pumpernickel bread.
Organic Food: Where Choices Matter Most
Choosing organic has a real impact and to help you shop consciously and make informed choices, on our journal we have highlighted four key areas below where the benefits of choosing organic are the clearest, and therefore, where your choices matter most.
Organic Food: Where Choices Matter Most
Choosing organic has a real impact and to help you shop consciously and make informed choices, on our journal we have highlighted four key areas below where the benefits of choosing organic are the clearest, and therefore, where your choices matter most.
Organic Food: Where Choices Matter Most
Choosing organic has a real impact and to help you shop consciously and make informed choices, on our journal we have highlighted four key areas below where the benefits of choosing organic are the clearest, and therefore, where your choices matter most.
FURTHER READING view more
FURTHER READING
Our organic smoked salmon
Our new organic smoked salmon is now available in our farmshops and online.
Is there a difference between free range & organic chicken?
An explanation of the different standards within the chicken farming industry and the meaning behind commonly used labels and language.
A new meaning to the milk you buy
At Daylesford, the day-to-day of our dairy herd encompasses and celebrates each of our most valued organic practices.
The significance of the soil beneath our feet
How and why we are committed to analysing and caring for our soil: an important, life-giving and precious resource.
Organic Food: Where Choices Matter Most
At Daylesford we believe that choosing organic is the best and most ethical decision for all these reasons - and it tastes better too.
What does “organic” mean to us?
With the organic industry growing steadily in the UK, we are starting to see a positive shift in farming and consumer behaviours.
RECIPES view more recipes
Thomas Straker shares a white bean, pancetta and spring garden vegetable broth to nurture and warm the soul which is as delicious as it is nutritious - using freshly picked, seasonal produce from our organic Market Garden.
For those seeking an indulgent seasonal centrepiece or an alternative to classic cauliflower cheese - chef Thomas Straker envelops purple sprouting broccoli, fresh from our Market Garden in the whole milk, butter, Adelstrop and Cheddar cheeses straight from our creamery on Daylesford farm.
Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden.
Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.
Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
This recipe can be made in the oven or slow cooker.
An extract from Seed Magazine Volume 5, available to order now.
Seed magazine was founded on the belief that we need to live sustainably and consciously. Its philosophy is to lead by example: to gently inspire readers to make small changes with their own choices.
The recipes in volume 05 demonstrate delicious ways we can reduce food waste and be more economical in the kitchen. This sticky beef brisket uses a cheaper cut of meat and an energy-saving slow cooker to help you feed more for less – without compromising on flavour.
Nothing is more satisfying than a warming, nourishing bowl of broth on a winter’s day and this one is a celebration of winter vegetables from our organic market garden.
We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.
Try alongside our recipe for Loin of Venison with Celeriac Purée.
With parmesan cheese & parsley oil.
Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
With braised red onions, pickled chillies, rocket & yoghurt dressing.
This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
Organic At Home
Our homeware collections use only the highest quality organic cottons, certified by the Global Organic Textile Standard. This label is an assurance that the items are made with organic fibres, with strict production standards that guarantee ecological and social responsibility along the whole supply chain.
Organic At Home
Organic September is a moment in the year to celebrate everything organic and that doesn't stop at produce. At Daylesford we have curated a considered collection of homeware that is kind to the planet.
Organic At Home
Organic September is a moment in the year to celebrate everything organic and that doesn't stop at produce. At Daylesford we have curated a considered collection of homeware that is kind to the planet.
