Daylesford Organic Farm x Chloë’s Kitchen Supper Club Menu

I was invited to host a supper club for Bamford the Club at Daylesford Organic Farm curating a menu from seasonal produce available on the farm along with their award winning chicken and sour dough.

When Lady Bamford, an absolutely icon and queen over in the UK, who created Daylesford Organic Farm, invited me to come and host a supper club at the farm in the Cotswolds, I almost fell off my chair. It’s the epitome of chic and the crème de la creme of the UK. With their organic ethos for farming and gorgeous farm shop, clothing store, beautiful homeware and garden center.

When I used to cook for Simon Cowell in the Cotswolds, I would go and shop there and fell madly in love with the oasis Lady B created. So now, a few years later, being invited to come back and host a dinner is truly a dream come true.

I curated a seasonal menu full of anti inflammatory ingredients from the farm, but placed in to a decadent menu with things like pasta and burrata, because we all need a little happiness in our life. But using quality, organic, homemade ingredients.

Get the full menu and recipes from this dreamy evening bellow:

Inspired by summery anti-inflammatory foods & the Mediterranean diet

S I P S

Citrus Ginger & Turmeric Paloma Spritz
grapefruit, lime, mint, ginger, turmeric, honey, sparkling water — or tequila & prosecco

S T A R T E R S

Rainbow Citrus Crudo
ahi, scallop & salmon with grapefruit, avocado & citrus shallot vinaigrette

Little Gem & Red Russian Kale Caesar Salad with Daylesford Sour Dough Croutons
lemon-anchovy caesar dressing, aged parmigiano reggiano & Daylesford sourdough croutons

P A S T A

Super Greens Pappardelle
kale, spinach, basil, garlic, walnuts, lemon & nutritional yeast pasta sauce over La Tua pappardelle, with blistered baby heirloom tomatoes, with fresh basil, burrata & extra virgin olive oil drizzle

M A I N S

Turmeric Roasted Chicken over Lemony White Beans topped with Crispy Chantarelle Mushrooms and a Olive-Caper Salsa Verde
Daylesford organic turmeric roasted chicken over lemony white beans, crispy chanterelles & olive-caper salsa verde (or option: grilled chicken with fresh puttanesca salsa)

V E G E T A B L E S

Courgette Ribbon Salad over Dandelion Whipped Ricotta
toasted pistachios & mint in a lemon, apple cider vinaigrette over dandelion whipped ricotta

D E S S E R T

Peach Olive Oil Cake
served with coconut cream salted honey gelato & wild blueberry compote