Daylesford Cookery School

Daylesford Cookery School The Cookery School at Daylesford is an award-winning cookery school set on a 2500 acre organic farm in the Cotswolds, home to Daylesford Organic.

What’s on in April 🌱Whether you’re looking to learn the basics or elevate your recipe repertoire, our cookery courses ar...
10/04/2026

What’s on in April 🌱

Whether you’re looking to learn the basics or elevate your recipe repertoire, our cookery courses are rooted in seasonal ingredients, simple techniques and sharing the joy of cooking. We have plenty of cookery courses to choose from this month!

For any special celebrations you may have coming up where you’re looking to impress your guests, our Effortless Canapés course will have you covered. We’ll be firing up our pizza ovens for our half-day course which explores several dough variations from Neapolitan, sourdough, Roma, Detroit deep dish styles plus accompanying dips too.

Another highlight includes our Wild & Foraged course where we’ll take the Cookery School outdoors to explore the Daylesford Estate and forage for the best wild ingredients available on our doorstep.

Explore more of the cookery courses we have coming up in April via the link in our bio.

03/04/2026

The sweetest little Easter chick shortbread biscuits 🐥

Simple to make, deliciously buttery and filled with lemon curd what’s not to love! The perfect recipe to keep little hands busy this Easter weekend.

Ingredients:⁠
110g unsalted butter⁠⠀⁠
60g icing sugar⁠⠀⁠
¼ tsp vanilla extract⁠⠀⁠
1 egg yolk⁠⠀⁠
150g plain flour⁠⠀⁠
Jar of lemon curd⠀⁠
⁠⠀⁠
Method:⁠⠀⁠
Beat the sugar and the butter together in a mixing bowl until soft and pale. Add the vanilla extract, egg yolk and plain flour to the mix and continue to whisk until the dough is soft. ⁠Wrap the dough in wax paper and chill in the fridge for an hour. In the meantime, heat the oven to 180˚C and lightly flour your work surface. ⁠⠀⁠
⁠⠀⁠
Once the dough has chilled, split it in half and roll it out to roughly the thickness of a £1 coin. With a circular cutter cut out six biscuits and with a smaller cutter stamp out two overlapping circles in the center of each of the biscuits. This will allow you to see the lemon curd once the biscuits are sandwiched together. ⁠Place the biscuits onto a lined baking tray and repeat with the other half of the dough but do not cut the center out of them as they are going to be the bottom of the biscuit.⠀⁠
⁠⠀⁠
Bake the 12 biscuits for 10 minutes until golden. Allow them to cool and then spoon 1 tsp of lemon curd onto the bottom biscuit, spread it out slightly before placing one of the cut-out biscuits on top to finish the lemon curd sandwich.

Ice the biscuits with a beak, legs and eye you could also use a raisin for the eye instead. Enjoy with a cup of tea!

31/03/2026

It’s true… these hot cross buns are simple to make and taste delicious too 🐰

Soft, light and fluffy these buns are best enjoyed still warm from the oven with plenty of butter. They are lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.

You can find this classic Easter recipe by clicking the link in our bio 💛

24/03/2026

Ahead of this weeks Mexican Cooking course with , guest chef Ashton popped into the Cookery School to share a simple way of making the most of wild garlic this season with a fragrant yet spicy wild garlic salsa. Perfect as a dip for tortilla chips, a topping for tacos, mixing into scrambled eggs or to add further flavour to soups.

Simply chop:
1 red onion
1 bunch of wild garlic
1 bunch of coriander
1 avocado
2 jalapeño chillies
Juice of 1 lime

Combine all the chopped ingredients together, add the lime juice and a large pinch of salt and a drizzle of olive oil before popping the mix into a blender and blitzing until smooth. Serve with an extra squeeze of lime and a sprinkling of salt.

Save this recipe for later or if you’d like to discover more about Mexican cooking, there are still a few spots left on Thursdays course. Head to the link in our bio to book 🌱

This Mother’s Day we asked our cookery school tutors a simple question: what was your favourite dish your Mum would cook...
15/03/2026

This Mother’s Day we asked our cookery school tutors a simple question: what was your favourite dish your Mum would cook?

From comforting classics to heritage staples, each answer is filled with memories of home, shared tables and the people who first inspired a love of cooking.

Swipe through to discover the dishes that remind our tutors of their mums. Wishing a happy Mother’s Day to all the wonderful mums and mother figures this Mothering Sunday 💚

Celebrate the season by joining us for a cookery course and freshen up your cookery skills this spring 🌱Our pizza ovens...
06/03/2026

Celebrate the season by joining us for a cookery course and freshen up your cookery skills this spring 🌱

Our pizza ovens will be fired up for another Pizza From Scratch course covering all kinds of pizza dough variations from Neapolitan, Roma, Detroit deep dish style to sourdough.

We’ll be joined by Ashton Winkler Hughes chef and founder of for an immersive day of Mexican cooking. Gain practical skills from both Ashton and our tutors and discover how to bring the sun-soaked flavours, colour and spice of Mexican cuisine to your cooking at home.

Explore these courses and many more we have coming up this month via the link in our bio.

Some of our highlights for September 🍁This month sees the return of our foraging courses where we’ll be heading outside ...
04/09/2025

Some of our highlights for September 🍁

This month sees the return of our foraging courses where we’ll be heading outside to gather wild ingredients growing in the woodlands and hedgerows which can be used to create plenty of delicious dishes. September is the perfect time to savour the abundance of produce by preserving the late-summer harvest. Why not join us for our Pickles, Preserves and Ferments course and learn how to create chutneys, jams, pickles and more to enjoy over the colder months ahead.

Discover our full offering of courses this month via the link in our bio or saved in our story highlights 🌾

As grateful as we are for the much-needed rain lately! The wet weather has us looking for a warm cup of something comfor...
23/07/2025

As grateful as we are for the much-needed rain lately! The wet weather has us looking for a warm cup of something comforting to sip whilst hiding from the showers.

We create this spiced golden turmeric milk time and time again on our ‘Eat Well, Liver Better’ cookery courses. It’s a soothing recipe that’s as nourishing as it is delicious! Perfect for slow mornings, cosy afternoons or anytime you need a little warmth from within.

Find this rainy-day recipe via the link in our bio 💛

It’s been looking very green lately 🫛🥒🥬From crisp courgettes, freshly picked herbs, tender beans to peppery salad leaves...
18/07/2025

It’s been looking very green lately 🫛🥒🥬

From crisp courgettes, freshly picked herbs, tender beans to peppery salad leaves all from our Market Garden! We embrace every shade of green and celebrate the vibrant flavours they bring to all the dishes that we create on our courses.

Discover how to cook with the freshest of ingredients by joining us for a cookery course soon. Find out what’s coming up by clicking the link in our bio 💚

📷 @2.99beefchucksteak

Address

Daylesford Kingham
Moreton In Marsh
GL560YG

Opening Hours

Monday 9am - 5:30pm
Tuesday 9am - 5:30pm
Wednesday 9am - 5:30pm
Thursday 9am - 5:30pm
Friday 9am - 5:30pm
Saturday 9am - 5:30pm
Sunday 9am - 5:30pm

Telephone

+441608731620

Website

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