This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
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GROCERY
AWARD-WINNING FRESH PRODUCE, ARTISAN INGREDIENTS, HIGH-WELFARE MEAT & ESSENTIAL LARDER ITEMS FROM OUR ORGANIC FARM AND FURTHER AFIELD, DELIVERED TO YOUR DOOR.
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SEASONAL HIGHLIGHTS
Our organic seasonal produce is harvested at the peak of ripeness right here on our farm, providing you with unbeatable freshness, flavour, and nutrition compared to non-seasonal, imported options.
EASTER TREATS view all
RECIPE
RAW & ROASTED ASPARAGUS WITH SAUCE GRIBICHE
A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.


OUR BAKERY
We bake award-winning organic bread, cakes and pastries each day in the Bakery on our farm. We use slow fermentation methods in order to develop the flavours, and shape loaves by hand in the true artisan way without the use of additives or chemicals. The fresh baked goods arrive in our farmshops just a few hours after leaving the Bakery.


OUR MARKET GARDEN
We grow over 300 varieties of seasonal organic fruit, vegetables, salad leaves and herbs on our 28 acre Market Garden at Daylesford, including many unusual and heritage varieties.
You can find much of this fresh produce in our farmshops, in the dishes served in our café, on our food-to-go counters and in our award-winning ready-to-cook meals and soups, jams and chutneys.


OUR CREAMERY
The creamy, rich milk from our organic herd travels just yards from the milking parlour to the Creamery on our farm, where it is transformed into award-winning cheeses as well as delicious yoghurt, butter, buttermilk and kefir.
The milk itself really is something special, thanks to the clover-rich grass pasture enjoyed by our cows. We choose not to homogenise our milk because we prefer to leave it in its natural form, with thick cream that rises to the top.


OUR KITCHENS
A dedicated artisan team make our award-winning ‘real meals’ in the kitchens on our farm.
The broths, soups, and braises are made by hand in small batches, using fresh organic ingredients. Ready to reheat and ideal for freezing, they are perfect for times you want to enjoy a nourishing, flavourful meal at home without having to worry about shopping, cooking or washing up.


OUR BUTCHER
Our animals are raised organically in line with the Soil Association’s high standards. We are committed to rearing our high-welfare animals organically and slowly, in harmony with nature, from their natural diets to the freedom to roam our lush organic pastures. We take the greatest care at every step of our animals’ lives – we even built our own abattoir to ensure the best welfare, reducing food miles and stress, for better tasting meat.


OUR SMOKEHOUSE
Our smoked salmon is made by hand on our farm in small batches, using sustainably caught fish from British waters and a secret smoking recipe including juniper, beech and oak.
The modern, thick sashimi-cut style accentuates the texture and naturally sweet flavour of each slice. Delicious on its own, or with scrambled Legbar eggs, creamy avocado or farmhouse butter and our fruity pumpernickel bread.
RECIPES view more recipes
Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden.
Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.
Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)
There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.
To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.
A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.
Photography by Skye McAlpine
Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.
We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round.
We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.
For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee.
A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.
Discover more seasonal recipes and cooking skills at our Cookery School.
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
A juicy steak is the ultimate carnivorous treat when you are craving something meaty.
We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.
This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.
This recipe is inspired by a dish served in our cafés.
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.
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.
WHAT'S ON THIS MONTH
ARTICLES view more articles
Bees at Daylesford
Bees make delicious honey but they are far more important than that – without them, life as we know it simply would not exist.
Is there a sustainable solution to eating meat?
With so much conflicting advice about eating meat, we set out to deliver a clear answer to the problem.
Our Zero Waste Pantry
Our zero waste pantry was created with sustainability in mind, this new area of our farmshop makes it easy for you to make a difference.
Simple steps to stay well
Our resident nutritionist Rhaya Jordan on the best foods to eat for deep health and optimal immune strength.
Our organic ferments range
Using our unwanted or excess organic vegetables, our organic ferments range is a great way to boost gut health whilst improving food waste.