- Following 796
- Followers 19.9K
- Engagement 1.11%
- Avg likes 232
- Avg comments 5
About Daylesford Cookery School
Daylesford Cookery School (@daylesfordcookeryschool) is a Cooking School creator on Instagram, also filed under Food & Cooking. The account has 19,940 followers and 665 published posts. Recent posts average 232 likes and 5 comments, an engagement rate of 1.11%.
With 19.9K followers, Daylesford Cookery School is a micro creator by the common 10,000 to 100,000 definition. Set against 796 accounts followed, the audience works out to about 25 followers per account Daylesford Cookery School follows. Daylesford Cookery School is set up as an Instagram business account. Flinque files Daylesford Cookery School under Cooking School, with Food & Cooking as a secondary category.
The Instagram bio for Daylesford Cookery School runs to 22 words. The bio mentions @daylesfordfarm. The latest activity Flinque has on record for Daylesford Cookery School dates from May 2026.
Story Highlights
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665 Posts
Of the 10 most recent posts shown for Daylesford Cookery School, 7 are videos and 3 are carousels. That mix leans toward videos. Daylesford Cookery School has built a substantial archive of 665 posts. Against the audience, that is roughly 30 followers for each post published. Daylesford Cookery School also keeps 3 story highlights on the profile. All 10 carry captions, averaging 151 words each. The captions are written mainly in English. Words that recur across them include ingredients, simple, recipe, course and until. The captions tag #daylesfordcookeryschool, #daylesfordfarm, #daylesfordorganic, #easter and #mexicancooking.
Our new Mastering the Barbecue with begin this month where you can learn how to prepare for the season of outdoor cooking ahead. This full-day covers everything from barbecued whole-fish, slow-cooked cuts, grilled vegetables and a number of marinades, salads and accompaniments giving you the skills to approach your next barbecue with confidence.
Thereās also our new Pasta Masterclass which explores all kinds of infused doughs and hand-rolled pasta shapes with accompanying sauces youāll want to make and eat again and again!
Explore these and more via the link in bio or visit our stories for our full line-up of courses taking place in May š±
As the first spears of fresh green and purple asparagus have arrived at our farmshop, this unique British crop is always worth the anticipation.
Deliciously delicate, with a unique flavour, asparagus needs little adornment.
š± Ingredients
2 tbsp hazelnuts, toasted
2 hardāboiled eggs
4 spring onions
Kale, handful
Cider vinegar, splash
Sea salt & ground black pepper
Daylesford natural yoghurt, 3 tbsp
Wild garlic purƩe, 1 tbsp
Olive oil, splash
Ā¼ lemon, juiced
8 mediumālarge asparagus spears
š± Recipe
Start by making the dressing, char the spring onions on the barbeque until almost blackened. Allow to cool then chop them up to the same size as the hazelnuts. Chop the boiled eggs and combine the chopped eggs, spring onions, toasted hazelnuts and a splash of olive oil with a touch of seasoning, taste and set aside.
Separately mix the yoghurt and wild garlic puree together and a few drops of lemon juice and set aside.
Lightly oil and salt the asparagus and cook on the barbecue until golden brown. Cook the asparagus until it retains some of its texture but has achieved some nice caramelisation.
Plate up the dressing and asparagus, and top with kale lightly dressed in olive oil, a splash of cider vinegar and a pinch of salt. Drizzle on some of the yoghurt & wild garlic and finish with a twist of black pepper.
Whether youāre looking to learn the basics or elevate your recipe repertoire, our cookery courses are rooted in seasonal ingredients, simple techniques and sharing the joy of cooking. We have plenty of cookery courses to choose from this month!
For any special celebrations you may have coming up where youāre looking to impress your guests, our Effortless CanapĆ©s course will have you covered. Weāll be firing up our pizza ovens for our half-day course which explores several dough variations from Neapolitan, sourdough, Roma, Detroit deep dish styles plus accompanying dips too.
Another highlight includes our Wild & Foraged course where weāll take the Cookery School outdoors to explore the Daylesford Estate and forage for the best wild ingredients available on our doorstep.
Explore more of the cookery courses we have coming up in April via the link in our bio.
Simple to make, deliciously buttery and filled with lemon curd whatās not to love! Save this recipe for later, itās perfect for keeping little hands busy this Easter weekend.
Ingredients:ā
110g unsalted butterā ā ā
60g icing sugarā ā ā
Ā¼ tsp vanilla extractā ā ā
1 egg yolkā ā ā
150g plain flourā ā ā
Jar of lemon curdā ā
ā ā ā
Method:ā ā ā
Beat the sugar and the butter together in a mixing bowl until soft and pale. Add the vanilla extract, egg yolk and plain flour to the mix and continue to whisk until the dough is soft. ā Wrap the dough in wax paper and chill in the fridge for an hour. In the meantime, heat the oven to 180ĖC and lightly flour your work surface. ā ā ā
ā ā ā
Once the dough has chilled, split it in half and roll it out to roughly the thickness of a Ā£1 coin. With a circular cutter cut out six biscuits and with a smaller cutter stamp out two overlapping circles in the center of each of the biscuits. This will allow you to see the lemon curd once the biscuits are sandwiched together. ā Place the biscuits onto a lined baking tray and repeat with the other half of the dough but do not cut the center out of them as they are going to be the bottom of the biscuit.ā ā
ā ā ā
Bake the 12 biscuits for 10 minutes until golden. Allow them to cool and then spoon 1 tsp of lemon curd onto the bottom biscuit, spread it out slightly before placing one of the cut-out biscuits on top to finish the lemon curd sandwich.
Ice the biscuits with a beak, legs and eye you could also use a raisin for the eye instead. Enjoy with a cup of tea!
Join us in the Cookery School and discover how to cook delicious, nutritional meals and tasty treats for your four-legged friend. Using seasonal ingredients, simple techniques and recipes designed to keep tails wagging, this course is perfect for dog lovers or anyone looking to learn how to cook for every member of the family.
Discover more about this new course via the link in our bio š¦“
#DaylesfordCookerySchool
Soft, light and fluffy these buns are best enjoyed still warm from the oven with plenty of butter. They are lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.
You can find this classic Easter recipe by clicking the link in our bio š
#DaylesfordCookerySchool #DaylesfordOrganic #DaylesfordFarm #Easter
Simply chop:
1 red onion
1 bunch of wild garlic
1 bunch of coriander
1 avocado
2 jalapeƱo chillies
Juice of 1 lime
Combine all the chopped ingredients together, add the lime juice and a large pinch of salt and a drizzle of olive oil before popping the mix into a blender and blitzing until smooth. Serve with an extra squeeze of lime and a sprinkling of salt.
Save this recipe for later or if youād like to discover more about Mexican cooking, there are still a few spots left on Thursdays course. Head to the link in our bio to book š±
#DaylesfordCookerySchool #MexicanCooking #WildGarlic
From comforting classics to heritage staples, each answer is filled with memories of home, shared tables and the people who first inspired a love of cooking.
Swipe through to discover the dishes that remind our tutors of their mums. Wishing a happy Motherās Day to all the wonderful mums and mother figures this Mothering Sunday š
#DaylesfordCookerySchool #MothersDay
This rhubarb granola is the perfect homemade gift to show your appreciation this Motherās Day. Simply bake in the oven, fill a jar, add a handwritten note and youāve got a thoughtful gift any mum will love.
RECIPE:
For the rhubarb compote:
500g rhubarb (about 4 large stems)
4 tbsp honey
2 tbsp water
Ā½ tsp cinnamon
For the granola:
Ā¾ batch rhubarb compote
200g oats
100g ground almonds
50g whole almonds
30g sunflower seeds
30g pumpkin seeds
60g candied orange peel
1 tsp ground ginger
1. To make the rhubarb compote, slice the rhubarb into 1cm chunks.
2. Place a saucepan over a medium heat and add the rhubarb, honey, water and cinnamon. Cook until reduced to a loose, jam-like consistency.
3. Next place all the dry ingredients into bowl and stir in the rhubarb compote.
4. Spread the granola evenly onto a lined baking tray.
5. Bake for 1 hour at 130Ā°C, stirring every 15 minutes to prevent burning.
6. Once cooled, pop the granola into an airtight jar or serve with yoghurt and a dollop of the remaining compote.
#DaylesfordCookerySchool #DaylesfordFarm #HomemadeGifts
Our courses are all about building confidence in the kitchen - picking up new skills, creating delicious dishes with quality yet simple ingredients and discovering cookery techniques youāll use again and again. Along the way thereās of course plenty of time for fun, a glass of wine and time to sit down and enjoy whatās been cooking.
With Motherās Day around the corner, why not treat someone special to time well spent in the kitchen? Book a course together or gift a Cookery School voucher for an experience sheāll truly savour.
Tap the link in bio to find out more, book a course or buy a gift voucher š #DaylesfordCookerySchool #MothersDayGift
Daylesford Cookery School's engagement
Daylesford Cookery School's engagement rate on Instagram is 1.11%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 90 followers. An average post collects 232 likes and 5 comments, close to 46 likes for each comment.
Engagement rate
1.11%
- Avg likes
- 232
- Avg comments
- 5
- Interactions : followers
- 1 : 90
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Frequently asked questions
These answers about Daylesford Cookery School are generated from the Instagram profile data Flinque holds for the account.
Who is Daylesford Cookery School?
Daylesford Cookery School (@daylesfordcookeryschool) is a Cooking School creator on Instagram, also filed under Food & Cooking. Daylesford Cookery School is set up as an Instagram business account. The Instagram bio for Daylesford Cookery School runs to 22 words.
How many followers does Daylesford Cookery School have?
Daylesford Cookery School has 19,940 followers on Instagram (19.9K). Set against 796 accounts followed, the audience works out to about 25 followers per account Daylesford Cookery School follows. Daylesford Cookery School has built a substantial archive of 665 posts.
What is Daylesford Cookery School's engagement rate?
Daylesford Cookery School's engagement rate on Instagram is 1.11%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 90 followers. An average post collects 232 likes and 5 comments, close to 46 likes for each comment.
What does Daylesford Cookery School post about on Instagram?
Flinque files Daylesford Cookery School under Cooking School, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Daylesford Cookery School, 7 are videos and 3 are carousels. The 10 recent Instagram captions Flinque holds for Daylesford Cookery School repeatedly use the words ingredients, simple, recipe, course and until. Daylesford Cookery School's captions carry hashtags such as #daylesfordcookeryschool, #daylesfordfarm and #daylesfordorganic. Daylesford Cookery School writes those captions mainly in English. Daylesford Cookery School keeps 3 story highlights, which open with a free Flinque account.
How do I contact Daylesford Cookery School for a collaboration?
Daylesford Cookery School's contact details are not published on Flinque's public profile. The Instagram bio links to 4 external sites, and a free Flinque account opens those links. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist Daylesford Cookery School and use Flinque's outreach tools wherever a contact route is on file.
Links
Daylesford Cookery School's own Instagram profile is the one outbound link Flinque publishes for the account, and the 4 bio links open after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Daylesford Cookery School.