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Farm Lunch


Our menu is based on produce from our fully certified organic farms in the Cotswolds and Staffordshire, where we mindfully and sustainably raise grass pastured rare and native breeds, including our pedigree dairy herd and organic, free range chickens and eggs, grow seasonal fruit and vegetables and make our award-winning artisan breads, ham and cows milk cheeses. READ MORE HERE

The Michelin Green Star is a distinction awarded to restaurants at the forefront of sustainable practices. At Daylesford, we have pioneered organic, regenerative farming and sustainable living for nearly 20 years because it is better for the planet and our wellbeing.



AFTER 12PM


GOLDEN LINSEED CRACKERS & FRESH EWES CHEESE*
alfalfa, crushed hemp, Market Garden ferments

8

FRESHLY BAKED BREAD
extra virgin olive oil, please ask your server for todays bread special and allergen information

4

MARKET GARDEN SOUP OF THE DAY
please ask your server for todays special soup and bread and allergen information

7

CHICKEN & WINTER VEGETABLE SOUP

8

ORANGE-CURED SALMON
fennel, radicchio, clementine dressing, beetroot toasts

11

WOOTTON ESTATE VENISON HAUNCH
shredded sprout, kale, kalettes, pickled pears, hazelnut vinaigrette

12



FLAT-IRON CHICKEN
kale & brussel sprouts, walnuts, turmeric, lemon & mustard dressing

17

SLOW COOKED BEEF SHIN*
porcini mushrooms*, purple sprouting broccoli, sweet potato mash

17

GRASS-PASTURED BEEF BURGER
Duke of Marmalade pale ale rarebit*, January King slaw, beetroot ketchup, bitter leaves, maple mayonnaise, pine nut pangritata

16

WOOD-FIRED DAYBOAT LINE CAUGHT FISH*
please ask your server for todays special and allergens information


SALT BAKED CELERIAC & ADLESTROP CHEESE TART
leek, mushrooms, with your choice of any two salads, please ask your server for allergen information

14.5

ROAST JERUSALEM ARTICHOKE RISOTTO
spelt, truffled Penyston brie

14

THAI WINTER VEGETABLE & CHICKPEA CURRY (V)
steamed rice, ancient grains

14.5


Adlestrop cheese, leek & potato gratin

4.5

baked Brussels sprouts with chilli & Parmesan cheese

4.5

braised red cabbage, pears, apples, chilli

4.5


ANY THREE SALADS FOR 14

KALE & BRUSSEL SPROUTS
walnuts, Parmesan cheese, lemon & mustard dressing

WINTER BITTER LEAF
maple mayonnaise, pine nut pangritata

WELLNESS CRUNCH (V)
beluga lentil, wild rice, crunchy winter vegetables, toasted coconut, balsamic dressing

WINTER GRAINS (V)
January King cabbage, black radish, cauliflower, spicy cashew nuts, chilli, ginger & tamari dressing

JANUARY RAW SLAW


SINGLE GLOUCESTER CHEESE
from the Daylesford Creamery, poached pear, Garibaldi biscuit

9

MARMALADE & PECAN STICKY TOFFEE PUDDING *

7

PRUNE & ARMAGNAC BAKED RICE PUDDING
Seville orange sherbet

7


V = suitable for vegans
GF = Gluten free
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES OR INTOLERANCES.
As our food is freshly made by hand in our kitchens, we can’t guarantee that everything is allergen-free. Ask to see our ingredients guide or visit our website for allergen information. Everything is organic, unless marked *. Wild ingredients that can’t be classified as organic are always sourced considerately and sustainably. British law requires us to cook our burgers well-done. We aim for zero waste and reduce, reuse, recycle and compost everything we can. The discretionary service charge of 12.5% is shared between the staff serving you. @daylesfordfarm