Spring, summer, autumn and winter each bring new flavours, textures, scents and colours – and an opportunity to celebrate them, with the perfect Sunday Roast to supper clubs. Whether hosted by our own chefs, or by friends and Michelin starred guest chefs, our supper clubs are a unique experience.
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…...
Each of our pub rooms and cottages is unique. Our talented team of architects and designers have created bespoke interiors for every space, giving each its own individual character. But it is what unites all of our rooms that sets…...
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.
Our Head of Sustainability, Will Dennis speaks to The Wild Rabbit’s Restaurant & Bar Manager, Romeo Bisacchi, about producing an award-winning wine list and how it contributes to the pub’s sustainability story. “You can find good wine anywhere” Romeo tells…...
The Wild Rabbit’s award-winning kitchen is known for creating dishes that celebrate traditional British cooking, bringing a contemporary twist to fine dining. New to 2023, our Executive Chef Sam Bowser is introducing a year of tasting menus which take…...
As the Cotswolds continues its autumnal transformation, our Head of Sustainability, Will Dennis, takes time to reflect on some of our own changes happening at The Wild Rabbit. It has been almost ten years since we opened The Wild…...
The Cotswolds are renowned for beautiful sweeping landscapes as far as the eye can see, with meadows, ancient woodlands and native wildlife. Surrounded by these distinctive hills, lying in the midst of a valley you will find Daylesford Village, a…...
Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe from our Cookery School at Daylesford Organic Farm is a relatively…...
Tucked away down a private lane in the heart of Kingham, Old House and Fowler’s House are the latest additions to The Wild Rabbit’s collection. The largest of the group’s self-accommodation cottages, they are the perfect location for family gatherings…...
This is one of our favourite recipes from The Daylesford Cookery School. Perfect for crisp autumnal days, both warming and packed with seasonal ingredients in their prime. We especially enjoy lean venison at this time of year, both in our…...
We are delighted to launch four new self-catered cottages located in Kingham Village, joining our existing ten cottages. Drawing inspiration from the surrounding Cotswold countryside, The Bantam, Hatchling, Nestling and Orpington Cottages sleep between two and six people. The cottages’…...
It is the time of year for cocktails by the fire, warm canapés and indulging in festive flavours. Here the Daylesford Cookery School share delicious failsafe recipes for show-stopping celebratory canapés that are easy to make at home.For more inspiration…...
Head Chef Nathan shares one of his favourite recipe from the revised edition of A Love for Food. With over 150 recipes from the fields and kitchens of Daylesford Farm to choose from, including treasured family recipes from Carole Bamford,…...
With an exceptionally warm spring, the produce in our market garden at Daylesford Farm is thriving and in abundance. After months of the team planting, pruning and nurturing our many varieties of organic heritage tomatoes, they are sun soaked and…...
After a successful harvest at our sister vineyard in Provence, The Wild Rabbit is teaming up with Château Léoube for a celebratory dinner on Tuesday 5th November 2019 at 7pm. Working closely with Jerome Pernot from Léoube and our Sommelier,…...
Looking for some interiors inspiration? Then look no further. Guests often ask about the homeware and kitchenware pieces in their rooms and cottages discovered during their stay. We’ve curated an exclusive collection of Daylesford Organic homeware inspired by the interiors…...
