Our sourcing policy reflects not only a desire to bring exceptional flavour to our menus, but a 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…...
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…...
