Adding garnishes like juniper berries and cardamom pods add intriguing fruity, peppery, spicy notes. We serve this drink in our cafés using our organic fig leaf gin, which is hand-crafted and distilled using traditional methods.
We make our cheeses by hand in the traditional way, with organic milk from our grass-pastured cattle.
Brimming with favourites from our farm and further afield, these hampers are all made for feasting. Treat yourself or spoil those who take great pleasure in good food.
Stock up on freshly picked berries, handcrafted bakes from our farm and refreshing tea, sparkling wine and non-alcoholic drinks. Our picnic hampers have everything you need for a celebratory spread.
VENISON RAGU WITH PAPPARDELLE
This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.
With twice as much iron as beef and lamb, Organic Venison is a nutrient-rich addition to a balanced diet and an ingredient we turn to often during the colder months.
You can also find this recipe in Nurture by Carole Bamford.
DAYLESFORD COOKERY SCHOOL
Our courses focus on real food and simple cooking techniques to enhance your wellbeing. We are deeply inspired by the organic farmland around us and are proud to uphold the highest standarts of ethical sustainability in averything we do.