2022 marked twenty years since Carole Bamford opened her first farmshop at Daylesford and 47 years that her family has been farming organically. When she started out, she never imagined that Daylesford would grow in the way that it has, or that the urgency she felt to switch their conventional farm to organic would spread to become part of a much greater groundswell of change.
The farm’s conversion to organic took seven years, and each stage of Daylesford’s development that has followed has been very natural – from setting up the creamery and welcoming new breeds of livestock to establishing our wetland and agroforestry projects, opening a cookery school and winning a Green Michelin Star. As this evolution has been happening, so have the conversations around living sustainably and looking after the planet. The nature-based farming methods that Daylesford farm have been practising have become part of a universal philosophy and a wider understanding that we all need to look after nature and our planet.