Our trusted suppliers

Our trusted suppliers

If we can't grow or make something ourselves, we take care to source from suppliers who share our organic, sustainable and seasonal values. We source locally wherever possible and have rigorous criteria that suppliers must meet, such as demonstrating evidence of ethical provenance, sustainable practices and high welfare standards.


Sacks of organic stoneground flour from Shipton Mill have arrived at our Bakery and Patisserie at Daylesford for 20 years, where our artisan bakers transform them into award-winning loaves, cakes and pastries. Based in the Cotswold village of Tetbury, just a few miles from Daylesford, Shipton Mill is certified by the Soil Association and shares our values of looking after the soil and encouraging biodiversity. 


Glenarm Organic Salmon Ltd is the only Atlantic salmon farmer in the Irish Sea, producing sustainable salmon to the very highest welfare and environmental standards. Just as we practise organic farming at Daylesford, Glenarm uses no antibiotics or pesticides and this is integral to their organic accreditation. Glenarm is one of the few smoked salmon producers who can guarantee full traceability of each salmon, from when it was hatched through to the traditional smoking process. 


To ensure every cup of coffee at Daylesford is perfectly crafted and delicious, each barista is trained by Extract Coffee Roasters to develop their senses, skills and knowledge. Bristol-based Extract sources Daylesford’s coffee beans from sustainable farms around the world. They build long-term partnerships with farmers to provide a reliable income while empowering them to invest in sustainable agriculture practices, nurture the land and enrich their local communities. Extract also works with local and national charities, supporting community projects across the UK. 


Daylesford first started working with the London Honey Company some 15 years ago and the relationship has grown during this time. Initially, we stocked their innovative London Honey, produced by urban beekeeping on city rooftops near Tower Bridge. Now their team keeps some beehives on our Cotswolds farm and help us create Daylesford Estate Honey, available for the first time this year. The London Honey Co remains passionate about “slow beekeeping” methods and pure, natural food. 


Daylesford works with Aneesh Popat from The Chocolatier to produce delicacies such as our salted caramel hearts. The Chocolatier’s mission is to “change the world one chocolate at a time”, focusing on carefully sourcing ethical cacao from plantations to support the conservation of nature and wildlife, while contributing to the education and materials for children in India.