Daylesford, which claims to be one of the UK's most sustainable organic farms, provided the top chef team with the opportunity to learn, discuss and share ideas with some of the country's leading organic farmers.
The day included an outline of Daylesford's aims and achievements by senior farms manager Richard Smith and a tour of the farm’s market garden with head market gardener Jez Taylor, both designed to enable chefs to see and taste the heritage varieties, to persuade them of the health benefits to help them understand the commercial realities of organic growing for kitchens.
In the farm's production kitchen lunch was cooked by the cookery school's head tutor Steve Brown. With junior tutor James Hearfield he produced a series of dishes using fresh produce from the farm.
The Cucina team was then given the opportunity to create original dishes with ingredients selected anywhere from Daylesford's Farm Shop and 25-acre market garden.
Cucina director of food Sam Davies said: "We are on a continuous quest to become our own supplier and we have been amazed by what we've seen and experienced here at Daylesford. This day has given our guys the chance to experience just how good ingredients can get."
Executive chef Ian Morgan added: "We are all top chefs, but we have learnt so much here about the what is involved in creating a sustainable organic farm.
“It was inspirational for us to see how they can produce such superb lamb, beef, venison, fruit, vegetables and dairy."
The caterer is now looking at making regular visits to Daylesford Farm and has already booked a follow-up in October.