Dreamy dining awaits. Daylesford introduces From The Market Garden, a new seasonal supper club series celebrating produce grown, harvested and served at peak freshness from its Cotswold farm
With the arrival of longer evenings and warmer weather, there’s never been a better time for a spot of supper club feasting. Taking place throughout spring and summer, each upcoming event is guided by what is most abundant in the Market Garden at the time, with menus shaped in response to the day’s harvest. Guests are invited to experience the farm at its most expressive, joining chefs and growers to forage, cook and dine together.
Hosted at the idyllic Daylesford Farm, the intimate suppers bring guests closer to the soil, the people who tend it, and the changing rhythm of the seasons that defines each menu.
Further details on each event are as follows:
From The Market Garden: Spring Supper, £50
23rd April | 6pm – 10pm | The Trough, Daylesford Farm
Guests join Daylesford’s Executive Chef Sam Bowser and Head of Market Garden Jez Taylor to harvest ingredients directly from the garden before gathering in The Trough, the farm’s Michelin Green Star–awarded restaurant, for a three-course seasonal supper. The menu reflects the day’s harvest, shaped by what is at its seasonal peak in the Market Garden, and will be released the week before the event.
Soil & Supper (May Day Special), £45
2nd May | 6pm – 10pm | Heritage House, Daylesford Farm
In celebration of May Day, Daylesford hosts an evening of feasting, folk music and storytelling exploring the relationship between land, ritual and renewal. Led by Head of Market Garden Jez Taylor and Dr Guy Hayward of the British Pilgrimage Trust, the evening begins with a “beating the bounds” ceremony – a medieval tradition marking and blessing the boundaries of the land ahead of the growing season. Guests then gather for a seasonal feast accompanied by live folk music and Ceilidh dancing, in a celebration of community, culture and the living landscape.
From The Market Garden: Summer Supper, £50
30th July | 6pm – 10pm | The Trough, Daylesford Farm
Guests return to the Market Garden for a summer edition of the series, joining Executive Chef Sam Bowser and Head of Market Garden Jez Taylor to harvest ingredients at their seasonal peak. Dinner follows in The Trough, where a three-course menu is shaped by the day’s harvest and the height of the summer season. The menu will be released the week before the event.
Make it happen
When: Various dates
Where: Daylesford Farmshop & Café, Daylesford near Kingham, Gloucestershire GL56 0YG
Wallet: From £45pp. Find out more and make a booking via daylesford.com
