Page 2 - LATEST NEWS

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

For the past 40 years, we have been striving towards sustainability at Daylesford.

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

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

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

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

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.

Five ways to enhance your living spaces - and your wellbeing.

From protecting our bones to detoxifying the liver and nourishing the skin, bone broth is an underrated health hero.

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. 

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.