A fascinating visit to my favourite artisan, family-run flour mill, Matthews Cotswold Flour.
I felt truly privileged to be shown behind-the-scenes at the working flour mill by MD Bertie Matthews, whose family has been milling flour in the Cotswolds for generations. The mill has been in the current location at Shipston-Under- Wychwood since 1912 and still retains many of the features from the original mill. It was mesmerising to view the journey of wheat from its arrival from the farm, through the milling process and finally, being packaged and ready to sell.
Almost all of the grain is sourced from farms in the surrounding area as part of the Cotswold Grain Partnership and the company very much supports sustainable farming. Matthews Flour produces dozens of varieties of flour for every type of baking imaginable, but my firm favourites are the plain, self-raising, and strong white which I always use in my baking.
Let’s Bake Together!
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