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.
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.
Our chefs love to tell stories through their food, and there is nothing better than working with high quality ingredients that taste great and come from a source that we are proud of.
Summer has, supposedly, arrived in the Cotswolds. The long, warm days transform our pubs from cosy indoor boltholes to welcoming oases, each of their respective outdoor spaces providing shade, respite and refreshment....
Longer days, double-digit temperatures, and a flourish of colour on our plates; the arrival of spring in the Cotswolds is one of our favourite natural events, and throughout the year our menus evolve to feature the best of the season’s…...
Last autumn we marked the reopening of The Bell at Charlbury with stories about its renovation and our work with local artisans. To start the new year with a celebration of heritage local crafts, our Head of Sustainability is revisiting…...
Our pub menus are united by a simple food philosophy of working with high quality, low impact ingredients. Each of our chefs prioritises seasonal, local produce, working with farmers and growers that operate to the highest standards of environmental stewardship…...
With its origins dating back to the Orléans region of France in the 17th century, this buttery puff pastry pie has stood the test of time. Perfect for feasting with friends and family during the cooler months, Executive Chef Alan…...
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the…...
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the…...
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the…...
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the…...
We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the…...
Autumnal seasonal highlights always include venison from our sister farm in Staffordshire. They are the first and largest red deer herd to be certified by the Soil Association. The deer are raised on an organic forage-based diet in ancient parkland,…...
When we started to think about the interiors for The Bell at Charlbury, I thought it would be a wonderful opportunity to work with, and draw attention to, some of Britain’s talented artisans and craftspeople....
The historic market town of Charlbury can trace its roots back as far as the 7th century when it is thought to have been a monastic settlement. Its principal street names – Church Street, Market Street and Sheep Street –…...
Nestled in the heart of Daylesford Farm, at The Club by Bamford, our three state-of-the-art Padel courts offer the perfect setting for both coaching sessions and free play.
The award-winning Bamford Wellness Spa has been designed to nurture the mind, body, and spirit, focusing on healing through nature and human connection.
Discover how to grow and cook in tune with the seasons. Whether you are a beginner wanting to learn new skills or a confident cook, our imaginative cookery courses and in-depth masterclasses will instruct and inspire....
Nestled in the heart of the Cotswolds, we are lucky to be surrounded by many cultural and historical landmarks for you to explore.
Celebrate the joy of simple pleasures and dine at our working farm where we raise native breeds, grow seasonal fruit and vegetables and make our award-winning artisan breads and cheeses.
Learn a new skill with our exciting and diverse calendar of events at Daylesford Organic.
