I love to champion our brilliant local Cotswolds producers – here are a few of my favourites! I use their ingredients in my baking classes wherever possible, as it’s important to use the best ingredients available for best results.

I enjoyed a fascinating behind the scenes 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.
www.fwpmatthews.co.uk

Wanting to know just what makes these eggs so special, I called on Paddy, Steph, and Sybil to chat to them and learn the story behind their exquisite egg brand. It becomes abundantly clear why these eggs are so delicious once you see the beautiful green fields and environment that the hens are free to roam in.

There are a variety of breeds on the farm so there are an assortment of eggs in every box – the bluey-green ones are especially nice — even opening the beautiful Cacklebean egg box is like opening a mini treasure chest!

There was a great atmosphere not only on the immaculate farm, but also in the egg packing shed with friendly staff busily putting together boxes, stamping and packing up the eggs, ready for their journey to shops, restaurants, and even Harrods and Fortnum and Mason!

I always recommend to the students in my baking classes to use the best quality ingredients and these very special eggs are definitely worth seeking out.
www.cacklebean.com

I spent an afternoon with local producer, The North Cotswolds Dairy Co, at Long Compton to meet Emma, Pete, and their herd of pedigree Holsteins (and a few bantams!).

Milk and cream, pasteurised at the farm, doesn’t get any fresher than almost, ‘straight from the cow.’ There is a milk vending machine situated at the farm and other machines throughout the Cotswolds — entrepreneurship at its greenest! The tiny shop (guarded by roaming bantams) also sells ice cream and a small selection local produce.

The dairy products from the family run farm are great for baking and I particularly like the thick double cream – perfect for serving alongside sticky toffee pudding or filling a summer fruit pavlova.
www.northcotswoldsdairy.com