Daylesford

Daylesford is all about organic, seasonal and delicious food. Visit our unique farm in the Cotswolds, our London farmshops & cafés or order online today.

Daylesford | Award Winning Organic Farm & Farmshops

http://daylesford.com

Daylesford Organic Marylebone Review | About Time

Read our Daylesford Organic Marylebone review, where you’ll discover that healthy eating is anything but boring… If you’re looking for somewhere healthy and delicious in central London, this is the place to come.

Daylesford Organic is all about quality; fresh, seasonal produce delivered daily from their farms’ market garden, artisan cheese and breads from their farm’s creamery and bakery, organic meat from their animals – it’s no surprise the food here tastes of such good quality.

I’ve dined here for breakfast, lunch and dinner and can happily declare it’s one of my favourite healthy restaurants in London because, it all tastes so good, you’ll totally forget that you’re chowing down on veggies and an abundance of goodness.

Served simply with a side salad or a mixture of the salads of the day, including a healthy take on slaw with Daylesford Slaw Raw with cabbage, carrot, beets, spicy toasted cashews with chilli, ginger and soy dressing or Orchard Raw with green kale, heritage apples, sugar snaps, toasted seeds and honey mustard dressing.

The Daylesford Greek Salad with heritage tomatoes, oregano, cucumber and Greek-style cow’s milk cheese is so fresh and delicious, and you can’t miss the Slaw Raw with the perfect combination of crunchy cashews, sweet beetroot and spicy chilli, it’s divine.

Daylesford Organic, 44B Pimlico Road, London | The Independent

While the mother ship may be the organic farm shop at Daylesford near Kingham in Gloucestershire, Pimlico is fast being colonised, the shop being joined recently by a village butcher, garden nursery, and fashion/lifestyle store and café in Sloane Square.

Breakfasts consist of its own organic eggs, boiled, with toast soldiers.

And Daylesford Organic even sells its own wine, from another sister estate, Château de Léoube in Provence.

Daylesford Organic could lead the way to a future when every high street has its farm shop, selling directly from the land to consumers, reducing food miles, packaging and supermarket power.

The lively modern menu runs to duck and licorice ravioli The world's first certified organic gastropub serves up hearty pub grub made with fresh organic produce, as well as a range of organic beers and wines Set on a 130-acre organic estate, Percy's serves up its own lamb, eggs, herbs and veg, as well as local wild mushrooms, game, chicken and ducks from Exmoor

Meatliquor, London W1, restaurant review - Telegraph

In the present context, what this means is that by the time you get to read about some hot new trend in restaurant culture in a broadsheet newspaper, it’s unlikely to be either thrillingly new, or searingly hot: you need to frequent the food blogs for that.

In fact, for a good benchmark of how fashionable your chosen restaurant is, simply tot up how many of your neighbours are 25-year-old hipsters in plaid shirts and Clark Kent specs, earnestly murmuring into dictaphones and taking surreptitious photographs of their dinner.

The menu is terse and a bit shouty (vegetable options, including a hearty, herby Greek salad made to a recipe devised by Yianni’s mum, are grouped under the heading “rabbit food”; a sublimely good reinvention of the Big Mac is called a “Dead Hippy”), and there is a general absence of the sort of flim-flam that usually adheres to the high-concept eaterie.

It is a synthesis, a resolution of two opposing principles: it insists on the primitive deliciousness of a good, authentic, unmucked-around-with, diner-style burger, but at the same time it understands that there’s a kind of metrosexual sophistication about making a pantomime of one’s primitivism (the boy in the Clark Kent specs and the plaid shirt opposite you in Chez Whojamaflip understands this too).

After cocktails (excellent, if a shade archly named, and pointlessly elaborate in a way the burgers aren’t – it turns out that a “New Cross Negroni” is almost, but not quite, as good as a Negroni), I had a “Green Chili Cheeseburger”, my associate a “Mushroom Swiss”.

Restaurant review: Jasper Gerard visits Daylesford Organic in ...

Here I sit in Lady Bamford's Notting Hill "farm shop" wedged between the actress Saffron Burrows and a young blonde twittering on about an Agent Provocateur photo shoot; and I realise I no longer know this area.

But today the Larder Restaurant of Daylesford Organic is positively purring with money as cashmere mummies bustle in with bags from a nearby children's emporium: its shopkeeper, by the way, is Marie Chantal, who in her spare time is crown princess of Greece.

But even if her Daylesford Organic farm and shop in Gloucestershire are built on hubby's JCB takings, it is as Sloaney as mauve cords.

The idea of an organic farm supplying a London shop and using the produce in its own restaurant is a good one.

Still, I can wash it down with Daylesford ketchup and, if Diana would only allow, Daylesford wine from Lady B's own vineyard.

Soif, London SW11, restaurant review - Telegraph

All the edges were harsh and new, the floor was a cheap, clacky terracotta (where we were sitting), the furniture wooden, functional, untroubled by cushioning, and everything that could be, was very close together.

Padrón peppers only work for me dressed with a really good olive oil; they're bitter, so you need some luxury as a counterbalance.

D had the hake with a very classic French medley, pebbly puy lentils flecked with herbs and vegetables at their daintiest (£16).

The kidneys made a much better fist of being the kind of thing you go to a restaurant for: ingredients you don't often find, cooked in ways that you might mess up, served with a panache you might not be able to muster.

Sample the chef's home-made pancetta with fillet of pork and ham-hock croquettes (£16.95) Tipped for its great-value midweek suppers (just £15 for three courses), this small, no-fuss bistro is the place to go for a beautifully presented roast fillet of cod with parmesan mash and pea purée, followed by crème brûlée with roasted plums.

Daylesford Organic | Restaurants in Westbourne, London

There’s much to like about Daylesford Organic’s field-to-fork ethos, providing Notting Hill with fresh, organic food direct from the farm.

Brunch is a straightforward but splendidly executed affair of scrambled eggs with smoked salmon and the like; come for portobello mushrooms on sourdough with Portobello’s moneyed residents and choose to detox (bircher muesli and wheat-free toast) or retox (bloody marys).

But the place really comes into its own for lunch.

Seasonal salads of, say, marinated courgette pasta, or raw slaw with cashews and a sticky soy and ginger dressing are substantial meals in their own right; bursting with health and spanking fresh ingredients.

We understand that top-tier produce doesn’t come cheap, but paying £4 for a small freshly squeezed juice or a tenner for smoked salmon on pumpernickel seems overkill, especially when you factor in a long wait for a communal table and over-worked staff who rush around like headless chickens.