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Based at Lodge Farm a National Trust farm in Surrey on the Kent Sussex border we grow and mill heritage wheats to make flour with a difference. Firstly it tastes amazing, no longer is flour just for the structure but different varieties have different characters and taste, so instead of just 'flour' it's a major taste ingredient.

Secondly it can be more easy on the digestion for people suffering from acquired gluten intolerance. The answer may be in the different ratio of glutenin to gliadin (gluten proteins) but it works for many people.

We grow the grain in an environmentally friendly way using conservation agriculture.

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