IN SEASON NOW
KEFIR & BLACKBERRY SMOOTHIEEAT TO BE HEALTHY / DRINKS / AUTUMN / WINTER
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with all of the soothing and nourish benefits of our organic milk kefir. We make our own milk kefir at our Cotswolds farm from the milk of our pedigree British Friesians – highly nutritious and organic you can find in all of […]
A Winter ShrubDRINKS / WINTER
It’s vital that we put nutrients back into our body over the winter period. The cold weather can be enough to knock our immune systems, however when combined with less sunlight and an abundance of alcohol and sweet treats over Christmas, we can be left feeling worse for wear. Our resident nutritionist and wellness expert […]
Best Ever Bloody MaryDRINKS
The best ever Bloody Mary is quite a claim, but this spicy, peppery recipe that we use at our bar in The Old Spot is definitely up there. Our secret lies in two key areas: top quality tomato juice and our hot horseradish vodka!
Cold Brew Iced TeaDRINKS / AUTUMN
When brewed with cold water, lighter teas such as green Dragon well or White Peony make a golden infusion that can be flavoured gently with a variety of herbs, fruit and spices such as cardamom. Darker teas such as Oolong, floral Earl Grey and Lapsang Souchong also work well with more flavourful ingredients such as […]
Daylesford Market Garden SpritzDRINKS
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served alongside bowls of salted Marcona almonds and NOCELLARA OLIVES. During summer months we will muddle the cocktail with berries from the garden, while in autumn, plums, apples and blackberries make a delicious addition too.
Elderflower Oxymel – A Guest Recipe by Anna GreenlandGUEST RECIPE / DRINKS / SUMMER
Anna Greenland is a vegetable gardener and cook who is at the heart of the organic growing movement. One of her favourite ways of using elderflower is in an oxymel, an ancient herbal tonic which combines honey, vinegar and herbs. Hippocrates references their use in 400 BC. Anna says, “Oxymel recipes are flexible. I like […]