As the heather comes into bloom across Britain’s moorlands, the arrival of grouse season marks the beginning of one of the most anticipated periods in the shooting calendar. Running from August through to December, it celebrates one of the country’s…...
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
With the first glimmer of sunlight, green shoots of wild garlic begin to appear in the woodlands of our Cotswold farm. Our chefs harvest the fragrant leaves by hand ready to bring a taste of spring to our menus....
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and…...
From the roots of traditional farming to why chicken has become a staple on so many tables, here we speak with our farm’s Marketing Director, Matt Gorman, to delve into the journey of organic chicken at Daylesford. Discover what makes…...
Daylesford was founded with a small herd of dairy cows and today the British Friesian and rare-breed Gloucester herds and the organic milk they each provide are still at the heart of the farm, and celebrated in our pubs....
In hospitality there are a handful of things that we must get right at the first time of asking, from the initial welcome, ambience and presentation of our spaces to delivering attractive dishes or pulling the perfect pint. There are…...
A cornerstone of our sourcing standards is working with local suppliers that share our core principles around high quality, low impact food and drink.
