We grow a range of heritage cereals, such as Lys Brun and Olande, on 55 acres in the nearby village of Monewden.

The site is managed in a crop rotation that involves cover crops of clover, vetch and rye, replenishing the soil and adding organic matter before heritage varieties of cereal are planted.

Find out more about our cereals and agroforestry system.

We have a small Austrian stone mill that we use to grind some of our heritage grains on.

Want to use it? Whether you’re an individual, a small farm, a school or a community growing project, if you’re growing grain locally but don’t have access to a mill, get in touch!

We’re always keen to build connections with others experimenting with growing diverse and resilient cereals.

This summer we’re making wood-fired pizzas at Grange Farm Shop in Hasketon most Fridays, 3-6pm.

We also bake bread for sale, run bread-making courses, sell flour and partner with local local chefs, such as Nicola Hordern, who in summer 2021 made use of the retained heat in the cooling oven to bake cakes, pies and biscuits.

And of course, baking and milling are at the heart of everything e5bakehouse and Poplar Bakehouse do!