LATEST NEWS

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

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.

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

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.

The Daylesford Christmas gift guide for him. 

The Daylesford Christmas gift guide for her. 

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

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

Daylesford's founder, Carole Bamford, shares her favourite festive items.

News and notes from the farm and further afield this August.

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.

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