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Meet the Team

Since we started farming at Daylesford over 40 years ago, we have sought individuals who want to make a positive impact on the world through organic food and sustainable farming. Scroll down to meet the Daylesford team in part one of our people series.

Our workforce is made up of a unique range of roles; from managing the farm to developing recipes and driving digital growth, no two roles are the same and our highly skilled employees all share a common passion: a commitment to Daylesford, our cause and the future of our planet, as well as a love of delicious organic food.

Recently, we sat down with some of our team members to learn about their journey at Daylesford so far and what makes them tick.

Freddie Packe, Director of Farmshop Operations

Freddie Packe, Director of Farmshop Operations

Based in Kingham on our Cotswolds farm

Tell us about your Daylesford journey so far.
“I joined the business in 2006 as a team member in the farmshop. It was a temporary, seasonal job in my university holidays which I kept coming back to as my family live locally. After university I took a full-time role on the shop floor as Retail Assistant and after a couple of years became Duty Manager. After four or five years, I became General Manager and was recently promoted to Director of Farm Operations which feels like a huge achievement.”

What has been your biggest learning at Daylesford so far?
“By pursuing what you are passionate about, you can become successful and achieve anything within our business when you put your mind to it.”

What Is your favourite Daylesford product?
“It has to be our organic chicken. I buy one every week and we roast it first, then make stock and use the leftovers to make chicken pie and broths. The flavour you get from organic chicken compared to non-organic is incredible.”

Teopister Nakalinda, Team Member

Teopister Nakalinda, Team Member

Based in our Notting Hill farmshop

Tell us about your Daylesford journey.
“I love to work for Daylesford! I joined Daylesford in 2013 as a junior Team Member – running drinks, washing dishes, restocking shelves and looking after dry stores. After a year I was really excited to become a Bar Assistant and from there, trained as a Barista which I love. I now train all new baristas at Notting Hill and get so much satisfaction seeing them learn and progress.”

What has been your biggest achievement at Daylesford so far?
There have been lots of achievements but for me, training people from different backgrounds no matter what their experience feels the most important. My barista trainees have been really successful and that’s satisfying to see – they’ve stayed in the business and achieved their personal goals, which makes me very happy.”

What is your favourite Daylesford product?
“The hen’s eggs are my favourite! They remind me of free-range eggs from my home in Uganda that are truly organic with rich yolks. When you eat eggs from Daylesford, you feel you are eating something really nourishing. I can’t get through the week without them! If I’m eating in the café, I always go for our café salads – the orchard slaw and spring grains are a highlight.”

Matteo Nattalini, Sous Chef

Matteo Nattalini, Sous Chef

Based in our Notting Hill farmshop

Tell us about your Daylesford journey.

“I joined Daylesford in April 2018 as a Chef de Partie in our Pimlico farmshop. I then moved to Brompton Cross for its opening and have now been at Notting Hill as Sous Chef for 3 months. It has been great to meet lots of people and see the kitchens and farmshops, all of which are very different.”

Tell us something about Daylesford that might take our customers by surprise.
“All of our food in our farmshops comes straight from our Cotswolds farm. This often surprises both our customers and new employees. It is great to see new team members visit the farm and learn about the animals, fresh vegetables and fruit from the Market Garden, seeing our products made first hand in the Cotswolds.”

What is your favourite Daylesford food or product?
“Our organic meat. I wouldn’t buy meat anywhere else – I know our animals are grass fed and they have a long healthy life. If I am buying something from the shelves to take home, I would choose our organic chicken broth.”

Sammy Isaacs, Head Butcher

Sammy Isaacs, Head Butcher

Based in our Marylebone farmshop

Tell us about yourself.
“I have been a butcher for 22 years. I started at Daylesford just over four years ago as a Junior Butcher and was promoted to Head Butcher two years ago. Before Daylesford, I worked in all sorts of places. First on the ground at Edmonton Green Market, then at Morrisons where I was a fish and meat manager. I had no experience of organic meat but was attracted to the company ethos when I heard about the job. Daylesford has transformed my outlook – I would only ever buy organic meat now.”

What has been your biggest achievement at Daylesford?
“My biggest achievement was winning the Bees Knees which is our monthly award for exceptional performance – we are nominated by our colleagues so it meant a lot.”

What is your advice for someone wanting to join Daylesford?
“Don’t miss out on a company that gives you amazing opportunities. You need to be a foodie and be proud of who you work for. Daylesford is a great company where you’re a person, not a number and if you have the right attitude, anyone who joins has the chance to learn all about the company and opportunities to progress.”





Office & Support

Production & Supply Chain

Can't find the role for you? Love Daylesford? Do you share our passion for good food?

Register your CV and a member of the Recruitment team will contact you should a vacancy suiting your skills and experience become available.



The health and wellbeing of our staff is of paramount importance, so all Daylesford employees are given a special rate on private medical insurance.

If your role requires you to use a computer for a significant part of your working day, we will cover the costs of regular eye tests.

We arrange flu vaccinations every year and a health screening program for eligible staff.



Once you have worked for Daylesford for three months, we will sign you up to our stakeholder pension scheme and match employee contributions up to 4.5%. If you wish, you can enroll sooner and can opt out any time.

Employees who are signed up to our pension scheme will have the additional benefit of Life Assurance cover, equivalent of up to 1x your annual salary.


As soon as you have completed your probation period, you can enjoy 30% staff discount on any purchases from Daylesford cafés and farmshops as well as Bamford stores.




All Daylesford employees get 50% off their staff lunch during their shift – so you can enjoy a proper lunch break, keep energy levels up and sample more of our delicious Daylesford food! Our staff rooms are also well stocked with free organic tea, coffee, artisan bread and fresh fruit.


If you introduce us to someone who joins the Daylesford team, you will be rewarded with a cash bonus once they have passed their probation.


We hope you will remain part of our team for a long time so we reward loyalty with anniversary gifts of cash bonuses when you reach the milestones of 5, 10 and 15 years’ service. You will also receive bronze, silver and gold pin badges to wear proudly on your uniforms to signify your length of service.


Our retail, café and operations teams get 28 days’ holiday (including bank holidays) and our office staff get 25 days’ holiday (plus bank holidays).


Twice a year we get together to celebrate! Our company parties are where we share updates and future plans, cheer on our fabulous staff and enjoy great food and drink as a team.


The Heart of Daylesford is an internal training scheme for the rising stars of Daylesford. Watch our film below to find out more about what is involved in this informative and immersive experience.



August 2020 - Applications now open!

Our "Future Foodies" internship is a year-long programme, designed to grow the next generation of foodies, with the hope that graduates will one day become a permanent fixture in the Daylesford family.

Our internship covers all “foodie” aspects of our business – including the Market Garden, Production Kitchens & Cookery School, to name a few. It’s a paid, hands-on programme, so you must be prepared to get stuck in!

Experience is not necessary, but a great attitude and love for food is essential.

Interested? Please email Joel Stevens at telling us why you’re a Future Foodie - Good luck!


For more information about Daylesford follow us on LinkedIn

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