Journal

Pumpkin Pie Soufflé with Vanilla Ice Cream

When Head Chef Nathan isn’t in the kitchen he can be found in the market garden at Daylesford Farm, gathering the finest seasonal organic produce… Read More »

Parsley gnocchi, with garlic purée, seasonal greens and crayfish

Alyn Williams shares a recipe which celebrates seasonal highlights foraged from the Market Garden at Daylesford.

Gnocchi are a crowd-pleaser… Read More »

Summer Cup Recipe

Alyn Williams, Chef Patron at The Wild Rabbit, shares our Summer Cup recipe.

This recipe was born out of wanting to create a drink that had the… Read More »