Cotswold farm shop Daylesford to open first Scottish pop-up in Edinburgh
The celebrated farm shop will pop-up at Gleneagles Townhouse this month.
This summer, two celebrated foodie destinations come together as Gleneagles Townhouse in Edinburgh welcomes Daylesford for the organic pioneer’s first UK pop-up beyond London and the Cotswolds.
From 8 to 11 July 2026, Daylesford will take over the hotel and members’ club’s stylish St Andrew Square home, bringing its celebrated produce, craftsmanship and seasonal philosophy to the Scottish capital for a four-day residency.
The farm shop will take over The Telling Rooms within the former Bank of Scotland building, dressed with pantry staples from geranium and rhubarb preserve and Ploughman’s chutney to extra virgin olive oil, alongside homeware and kitchenware including tablecloths, napkin sets and floral dinner plates. Perfect for gifting, Daylesford’s signature hampers packed for a Scottish summer picnic complete the offering.
The pop-up pantry opens to all from 12.30pm on Wednesday 8 July, then runs daily from 10am to 5pm for the rest of the residency. Tastings and live demonstrations will unfold throughout the pantry pop-up with the chance to meet the Cotswold-based makers behind Daylesford favourites such as artisan cheeses and a selection of chutneys.
There will also be events throughout the popup that are exclusive only to members of Gleneagles Townhouse, for example a wine tasting led by Château Léoube, Daylesford's organic estate in Provence, and, on Friday 10 July, an exclusive supper club bringing the best of the farm’s seasonal produce to the Townhouse table.
Expertly curated by Gleneagles Townhouse’s executive chef Elliot Hill alongside Daylesford Farm’s Sam Bowser and Gaven Fuller, the menu features Gleneagles Whisky Barrel Oak Smoked Salmon and cheeses from the Daylesford Creamery, paired with Léoube wines.
Having farmed organically for more than four decades, Daylesford is renowned for its pioneering work in sustainable farming - no synthetic fertilisers, no chemical pesticides, rare and heritage breeds reared slowly on clover-rich pastures, and a light touch on the land it sets out to replenish.
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