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:
Our 2020 milling wheat comes from Adrian Steele’s farm – Chapel Farm, Netherton, Worcestershire. The variety – Mulika has a protein content of 13.5% and is lively, responsive and generates a rich crumb, both in texture and taste. The Steele family has been growing wheat at Chapel Farm, in the Vale of Evesham Worcestershire, since the 1930’s. It’s deep alluvial clay soils are suited for traditional mixed farming, and the farm became certified organic with the Soil Association in the 1980’s. Cattle and sheep graze the clover rich pastures and the mixture of crops include vegetables and flowers, plums, Spelt wheat, milling rye, milling oats, and wheat varieties suitable for biscuits and bread. The high conservation values of the farm can be enjoyed by the public via a network of bridle ways and footpaths. See our Blog Posts for more information!