We are proud to work with a number of dedicated farmers who share our passion for best quality organic grain. The miller is the vital link between the farm gate and the kitchen table and we are proud to promote the farmers we work with so you can see where our grain comes from and learn more about how it is grown.
Stuart and Howard Roberts farm land at Hammonds End Farm near Harpenden in Hertfordshire. We’ve been working with Stuart and Howard for over 10 years and they are currently supplying our rye grain. In the video below, Howard tells us how he grows the rye grain used for the Prior’s Flour:
David Hill farms Manor Farm near Swaffham in Norfolk. The farm is a mixed farm with some of the land converted to organic production. David currently provides us with our Spelt grain and in the video below, tells us about the process used to grow, harvest and prepare spelt grain for milling into the Prior’s Flour:
Richard Morris, Farm Manager at Wimpole leads a dedicated team who farm the land of the Wimpole Estate, one of the National Trust’s most visited properties in the East of England. We are currently milling a variety of wheat called Mulika grown on the estate. We use this for our white and wholemeal flours – Cambridgeshire grown and Cambridgeshire milled – we even call it Cambridge White and Cambridge Wholemeal!