After months of hard work, we are incredibly excited to announce the launch of our new website!
A lot has changed about Mayfield Lavender since it was first incoporated back in 2005. We’ve expanded and purchased an additional site, welcomed new faces and introduced new products. We were evolving, but our existing website could no longer keep up… it was time for a change. So, last year, we set out to create a new and improved website that encapsulated our business today.
Fast forward to today
Our new website is sleeker and easy to navigate, with clear links to our extensive range of products. We’re also now able to shout about our new plans with our new purpose-built farm shop and coffee bar.
With its fresh design, improved functionalities, and full services list, we feel our new website gives a clear message about who we are, what we do and what we’re capable of! What do you think? We value your opinion! Take a look around and let us know what you like (or don’t like!) – all feedback is welcome and very much appreciated. Be sure to keep an eye on our ‘News’ section here on the website alongside our Facebook page – we update this regularly with the latest updates and inspiration.
To celebrate the launch of our NEW website, we’re offering 10% off on first orders placed online to customers who have registered with our new website, until the end of May.*
Mayfield Lavender is an organic lavender farm and nursery, based in Surrey. Mayfield Lavender is proud to pioneer the revival of Lavender growing in the traditional home of Lavender in the UK. We started our project in 2002, incorporated Mayfield Lavender Ltd. in 2005 and opened it to the public for the first time in 2008. Mayfield Lavender Farm has now become THE destination for family days out, photographers and anyone who want to experience the beautiful flowers and fragrance as well as some of the products sold on-site.
Mayfield Lavender has not only revived appreciation of lavender but has brought organic farming to the tradition, making Mayfield Lavender the largest organic lavender farm in the UK, certified by the Soil Association.
*10% introductory offer cannot be combined with any other offer. Only valid on full-priced items. You must register with our new website and not have placed an order on here before to get the automatic discount at checkout.
The sugar/lemon balance will depend on what types of lemons you are using (Meyer lemons are less tart than regular lemons), and your own preference for sweetness.
While all varieties of lavender are edible, English lavender and Provence lavender are most often used for culinary purposes.
If you use fresh garden flowers, make sure they have not been sprayed with pesticides. Do not use florist flowers.
Ingredients: 1 small handful freshly picked and rinsed lavender flowers, or 1 tablespoon dried lavender flowers
1 cup sugar
2 cups boiling water
1 1/2 cups freshly squeezed lemon juice
2 cups cold water, plus more as needed
Thinly sliced lemons and a few lavender sprigs, for optional garnish
1. Prepare the lavender flowers:
Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (preferably not Pyrex, which can crack when you add boiling water).
Pour the sugar over the flowers, and use your (clean) fingers to gently rub the flowers into the sugar.
2. Make the lavender simple syrup:
Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
3. Strain the simple syrup:
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
4. Make the lemonade to taste:
Stir in the lemon juice. Add another 2 cups of cold water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more sugar if too tart. Add ice and more water to your desired level of concentration.
Note that the ice will melt eventually, further diluting the drink.
Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation if you so desire.
Ingredients: 8 lamb chops
2 tablespoons fresh rosemary, or 1 tablespoon dried
1 teaspoon fresh thyme or ½ teaspoon dried
½ teaspoon fresh lavender, or 1/4 dried
Method: Chop herbs very finely and mix them together. Pat the herb mixture onto the chops, distributing as evenly as possible. Wrap the chops in plastic wrap and refrigerate for 1 hour or longer (up to 24 hours).
When ready to cook, remove the wrap, salt chops lightly, and bring to room temperature. Preheat grill and cook for 3 – 5 minutes per side, depending on thickness, for medium-rare
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