A Taste of the Cotswolds: Daylesford
Daylesford is a working organic farm, with a farmshop, cafe, restaurant, market garden. Sample the food produced on the farm, which changes every day, depending on the weather and the time of year.
Daylesford Dairy
We've worked extremely hard to produce a sustainable cow at Daylesford. We've been breeding back to the traditional British Friesian. The milk that our cows produce travels just 30 metres into our own dedicated creamery. We now utilise 100% of the milk which is produced at Daylesford, to make award winning cheeses and super quality milk, available in all our organic farmshops.
Heart of Daylesford 2019
Our Heart of Daylesford programme is held once a year and is the internal training scheme for the rising stars of Daylesford – those who we feel show exceptional promise and who have worked hard within their sector, which can be behind a till, stacking shelves or in one of the offices.
The programme is held at our Cotswolds farm and is made up of five main modules, which provide an in-depth look in to who we are, what we do and, crucially, why.
As well as talks and group discussions with some of our key staff, the course offers hands on experience in the many different sectors of the business – from the farm and Market Gardens to the Bakery and the Black Barn, where we make all of our ready meals.
At the end of the course we wrap up by talking as a group about what everyone has learnt and how it will enhance their jobs.
Communication is key and our aim is for all of the participants to go on to share their knowledge and passion for food with our customers and also with their peers and co-workers
Highlights from the Daylesford Summer Festival 2017
On Saturday 20th May we threw open the gates to our Cotswolds farm for our annual Summer Festival. And whilst the weather was a little wet, our spirits were not dampened, as we all came together to celebrate farm life and the Great British Summer.
This year’s Daylesford Summer Festival was all about bees and we welcomed a number of experts to the farm, from beekeepers to craftsmen, gardeners and farmers, all of whom share our passion for protecting these vital pollinators.
It was truly an inspiring day and we so loved welcoming everyone to the farm. Thank you so much to everyone who came and see you next year!
Daylesford Organic: Our Meat Story
At Daylesford we are proud of the extra steps we take during the journey from pasture to plate - we don’t take short cuts. We raise British breeds that thrive in their native landscape, roaming freely on our organic pastures and enjoying a forage-based diet. We even built our own abattoir to ensure the best welfare, reducing food miles and stress, for better tasting meat. The passion and respect we have for our animals is paramount in developing our award-winning organic meat.
The Avenue Cookery School
We are an independent, family-run cookery school, based in Wandsworth, South West London. We thrive on all things foodie and incorporate that love and enthusiasm into our carefully structured courses.
Individually, and as a team, we have years of experience. Our passion for teaching others to cook shines through in our relaxed and fun classes, and you’ll feel at-home as soon as you walk through our doors. We don't teach from a cook-book, so you'll gain a real understanding of food, rather than blindly following a recipe
Our courses vary from one and two-week Chalet Host classes, day long Pasta and Vegetarian and Singles Evening Classes to anything bespoke for those special occasions.
Check out our website and see what courses tantalise your taste buds!
The Wild Rabbit Chefs At Daylesford Farm
Join the chefs at The Wild Rabbit as they make their morning trip to the Market Garden at Daylesford farm to gather inspiration for their menus and to harvest fresh, organic ingredients for their dishes.
Visit their website -
Daylesford Organic Farm - Gloucestershire
daylesford.com
ABV Media 2016
abvmedia.co.uk
Daylesford Organic Farm Shops retail & New Product Development
Retail & New Product Development in luxury leader of organic food and lifestyle shops – London and Cotswolds
Daylesford Harvest Festival 22nd September 2018
Every year we host a Harvest Festival at our Cotswold farm to celebrate the hard work of our farm and garden teams and abundance of produce provided by the sun and soil. There are activities for all ages to enjoy, including cookery demonstrations, craft workshops and plenty of delicious tastings on offer.
Save the date for our next Harvest Festival on 21st September 2019 and keep an eye on our events page -
Welcome to the Avenue Cookery School.
“Possibly the most fun cookery school in London”
Established in 2004, The Avenue London Cookery School – now a family run school – thrives on all things foodie and incorporates love and enthusiasm into carefully structured courses.
The point is to teach our students of all ages and levels to understand food. It’s time to
move away from cookbook dependency and start treating recipes as sources of inspiration and guidance.
We offer anything from 3-hour evening classes to 2-week Chalet Host courses – as well as anything bespoke for those special occasions!
Individually, and as a team, we have years of experience; discovered skills and
handy tips to share with those who want to come and join our kitchen adventures.
Check out our London based courses to see what tantalises your taste buds!
The Cotswold Deli Cotswold Pasty!
Locally sourced and handmade from scratch everyday at your local Cotswold Deli.
A Taste of The Cotswolds
Showcasing the abundance of food and drink experiences available in the Cotswolds: restaurants, pubs, inns, tearooms, food shops and producers, cookery schools and tasting experiences.
Lake House (Daylesford, Australia)
Country house hotel set on a wooded and sheltered hillside overlooking Lake Daylesford. Dignified yellow clapboard main structure houses homey library and attractive dining room with central freestanding fireplace that offers contemporary, locally inspired Australian cuisine backed by a superlative wine list. Many of the 33 rooms feature original artwork, living rooms with plush sofas, private balconies or patios with water views, and generous baths providing whirlpool tubs, separate showers and heated floors. A serene spa includes 10 treatment rooms and secluded treetop cabins with mineral water hydrotherapy tubs. The grounds encompass fruit and olive orchards, a tennis court and a sculpture garden.
Contact an Andrew Harper Travel Advisor to start planning your trip of a lifetime:
5 Hour Oxtail Casserole with Cavolo Nero & Parmesan Polenta
Rich with gut-boosting collagen, this slow-cooked oxtail dish is brought to you by James Hearfield, Head Tutor at the Daylesford Cookery School.
Slowly cooked for 5 hours with fresh thyme and homemade bone broth, James likes to serve it with well-seasoned buttered greens and a delicious Parmesan polenta.
The perfect warming dish for cold wintry days or alternatively, make in the summer and pull the meat from the bone to turn into burgers or a delicious filling for pasta.
Find the full recipe here
James and his team teach a wide range of courses at the Daylesford Cookery School covering everything from half day butchery courses to, artisan bread making courses, healthful spa and cookery days and even courses for young children and teenagers too. You can find their full range of courses here
Follow the Daylesford Cookery School on Instagram @daylesfordcookeryschool
Eleanor Rigby
Spring Choral Concert
M State Community College
April 29, 2010
How to make real English fish'n chips.
Short segment on how to make good English Fish and Chips. With help in various languages - anyone can cook. Before eating, Greeks in Australia: sprinkle salt, pepper and white vinegar. Widescreen - Stereo
INSTRUCTIONS IN DETAIL:
Ingredients
300 g (2 cups) plain flour, plus extra for dusting
375–500 ml dark beer
1 tbsp dried yeast
salt
1 tsp olive oil
6–8 potatoes such as Dutch cream
canola oil, for deep-frying
8 flathead fillets
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Standing time 1–1½ hours
Place the flour in a large mixing bowl. Make a well in the centre and pour the beer into it. Start whisking the flour with the beer and, if necessary, adding water into the mix little by little to avoid lumps forming. Keep whisking until all the flour is incorporated and the batter is smooth. Whisk in the yeast and salt to taste. Leave the batter in a warm place for 1–1½ hours. Just before using add the olive oil, which adds gloss to the batter.
Peel and slice the potatoes, pat dry and cut into chips 1.5 cm wide. Heat sufficient oil in a deep saucepan and fry the chips for 5 minutes. Remove from the oil with a slotted spoon and leave to cool and drain on a wire rack for 10 minutes.
Reheat the oil and cook the chips again for 7–10 minutes until golden with a crunchy outer layer. Season with salt.
Working in batches, dust the fish in flour and lightly coat in batter. Add to the hot oil and cook for up to 3 minutes, turning regularly. Drain on paper towel, season with salt and serve with the chips.
SBS-AUSTRALIA
It's All About The Food
Chef Chris Aerni, owner of the Rossmount Inn in Chamcook, NB, discusses his love of food and the importance of serving fresh, natural, local products like farmed Atlantic salmon from the East Coast of Canada.
What Food Means to Us - Class 3/4 C Daylesford Secondary College
In 2013, Slow Food Central Highlands asked local children from around Daylesford, Australia to make short films on the topic What Food Means to Me and screened them at our local community cinema in September.
Grandmother's food
Video en inglés realizado para Summer School Semiotics and Food
Sozopol 2013, Bulgaria para estudiantes de publicidad y relaciones públicas de la universidad de valladolid