Shipton Mill

As courgette season edges closer, we’ve dug out our recipe for courgette and cheddar scones. We use our organic self-raising flour in this, milled from English wheats. You can add a little ground fennel seed and cayenne pepper if you like for some extra flavour. These make an easy light lunch with some fresh salad and extra wedges of cheese to serve. You can find the recipe on our Journal if you want to give them a try. #sconesrecipe #organicflour #organicbaking #shiptonmill #bakeshiptonmill

Your boy is hosting a charity pop up Pizza fundraiser at @forno.london this Thursday!! Expect plenty of good food, drinks & music. All you can eat NY style slices, starters, cocktails & desserts. Spaces will be limited for this one so don’t wait around to book! Vegans and veggies who would like to attend just drop me a DM so I can ensure you will be well looked after. Also big shout out to @ourpopoli , @shiptonmill & @elrayotequila for supporting this one! Much love and excited to see you there ❤️ - All proceeds from the night will be going to the Save Al Geneina Initiative - Minimum recommend donation is £30 OTD - Booking link in bio

Our regular round up! Sharing just a little slice of recent delights we’ve seen on here… please do check out the original posts/posters 🙌🙌 First up, beautiful organic grain heading our way from @organicfarmerjohn Showstopping pizza from @getcharlies Beauteous pain au chocolat from @chefmag_pastrylab Amazing layers from @mariana.hij In awe of these savoury twists from @charlottetobin Look who @angelrefrigeration spotted at the Farm Shop & Deli show 😍🙌🙌 Gorgeous fresh organic sourdough from @orkneysourdoughco @breidbakers delicious Sowans loaf, enriched with spelt flakes A @benjamin_costello masterpiece in croissant rolling Luscious tsoureki buns from @lady_n_thebear Wish we could try them all 🤤

I'm looking to organise a teaching day with the wonderful folks at Shipton Mill in September. Many of you will already know their gluten free flours, but if you don't - check them out. There's nothing like a boxful of potential arriving on your doorstep. So I thought I'd check what you might like to learn. I want to keep the day relaxed and easy as I've been guilty of trying to teach too much in a day before and this will be a much more considered affair with some demonstration and some hands on baking that should leave you feeling inspired about digging out those bags of flour. What would you like to learn? Scroll through the photos for ideas of what I might teach (probably three of these). Ask if you're not sure what they are. Some of these recipes are unpublished and untaught gems and others are basics that I come back to time again for endless variation. Let me know in the comments what sort of things you're dying to make in person. This will likely be my only in-person class in the UK this year. I'm working on classes in Fuerteventura but I won't be able to teach online from my new kitchen until September at the earliest. x x x

Flour by boat!! We’re sending a delivery of flour to our customer @islandbakery on Mull, in Tobermory, in the skilled hands of Nikki Alford, skipper and owner of the @bessie_ellen ( built in 1904), the last of the West Country trading vessels. She collected the flour at the weekend from our canal side Mill in Frampton on Severn, bringing her beautiful wooden coasting ketch all the way down the canal and from there out to the sea via the historic Sharpness docks. The voyage should take about a week and half, planning to arrive on Mull on 29th April. The Bessie Ellen has a history of sailing with grain cargos, as well as peat and scrap iron, and has undertaken all sorts of adventures including sailing from Cornwall to Denmark. Wishing them a safe voyage and we’re so excited to see the canal operating for transportation for the mill again.

✨🥯 Origin of the bao ✨🌾 Organic flour from @shiptonmill ✨🥩 Pork from @originbutchers ✨📖 Available all weekend: @eatfestivals Weston-Super-Mare on Saturday & @tobaccofactorymarket on Sunday —- #bao #dimsum #streetfood #bristol #insta

Fresh porridge sourdough - one of our favourites. Our head baker Chris worked on this recipe for a while before he was happy with it, to get the perfect porridge sourdough crumb consistency. We use our organic oats, our organic No.4, and our biodynamic whole meal in this loaf. You can find the recipe on our website journal now if you want something to look forward to at breakfast time! /blogs/journal/porridge-sourdough-recipe #porridgesourdough #sourdoughrecipe #organicgrains #bakeshiptonmill

QUICK AND EASY WHOLEMEAL SPELT GALETTE WITH TOMATOES AND CHEDDAR. A bit like a really delicious cheese and tomato sandwich (!), in this case with garlic, chilli flakes and cumin seeds. This one was made with our stoneground wholemeal organic spelt flour, but the large bran particles make the dough more delicate to handle. For a more robust shortcrust we’d recommend our organic finely milled wholemeal pastry flour as an alternative, which is designed to both retain flavour but give great texture. Recipe is online on our Journal here if you want to try it: /blogs/journal/tomato-and-cheddar-galette.

From forest floor to flatbread 🌱 @charlie_hitchcock93 has his favourite wild garlic spot, and when the leaves are at their best we turn them into a punchy green butter. Spread over our house flatbread dough made with beautiful @shiptonmill flour. Dough has a mind of its own. Hydration, temperature, the mood of the dough all matters. But starting with exceptional flour makes all the difference, which is why we use flour from @shiptonmill in our kitchen. This flatbread is then finished with a snowy mountain of Old Winchester from @lyburncheese Garlicky, cheesy, deeply savoury and unapologetically seasonal. These flatbreads change throughout the year, but this one might just be our favourite right now! (No 🐞 were harmed in the making of this video) … wild garlic, wild garlic season, seasonal cooking, flatbread, old winchester cheese, foraging, british produce, wood fired, spring ingredients, wild restaurant, hyper seasonal

*CLOSED* Please Note: This Competition is now closed. 💛 WIN! An Easter Baking Bundle from @london_honey_co and @shiptonmill We have partnered with our friends @shiptonmill to gift a specially curated, honey baking bundle, just in time for the Easter holidays. 💛 Win a beautiful recipe book from Shipton Mill, a fabulous selection of organic flours, a banneton basket, PLUS a delicious selection of British Honeys. One Winner will receive: 💛 One Shipton Mill recipe book, ‘A Handful of Flour’ X1 Banneton basket X1 organic buckwheat flakes X1 organic rice flakes X1 organic jumbo oats X1 organic soft cake and pastry flour X1 organic stoneground white flour X1 organic T80 heritage Resilience Blend X1 Organic White Flour 100% Maris Widgeon X1 organic pizza and pasta flour X1 organic wholemeal Einkorn flour PLUS 💛 One London Honey Company, 6 Jar British Honey Hamper. Includes a selection of our pure and natural mono-floral and poly-floral honeys from across the British countryside. 6 X 250g Jars How to enter: + LIKE this post + FOLLOW both accounts: @shiptonmill and @london_honey_co + TAG your friends below. Each tag = one entry. Competition is open until midnight, 12th April 2026. One Winner will be drawn at random. Open to UK residents aged 18 or over. UK postage only. T&Cs apply. Open to all UK residents aged 18 years and over. Entrants must follow the Instagram feed of @shiptonmill and @london_honey_co . Prize is subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice. There are no cash alternatives. Prize draw closes midnight, 12th April 2026. One winner will be selected at random from all entrants and will be contacted via Instagram direct message within 72 hours of the giveaway closing.This prize draw is in no way endorsed by Instagram. #easter #giveaway #britishfood #naturalfood #baking

ROUND UP TIME! Here’s just a selection of the amazing work we’ve seen on here recently! As always, please do check out the originals. ✨@havnbofa - Our Croissant. Made with @shiptonmill Flour and @theedinburghbutterco Butter. ✨@missingbeancoffeeshops - real bread week 🍞🥖 This week marks a celebration of making things the proper way 👌🏼 Proper bread, with proper ingredients, pure and simple. ✨@populations.bakery - Hot Cross Buns 🐣 - on the counter now! ✨@blackwheatclub - BWC Hot cross buns. Soft, spiced, and heavy with fruit. Finished warm, ready to tear, better with copious amounts of butter. ✨@thefirebirdkitchen - Spring is officially here. And you know how I know? Wild garlic on everything. A reminder that the best things in life are seasonal. ✨@littlesourdoughkitchen - BTS of how we make our Hot Cross Buns 🐰 are they the best in London? (we think so) ✨@rociobakes - Golden crust, deep flavour, and that perfect crumb ✨This sourdough loaf is everything I love about slow baking — naturally fermented, beautifully blistered, and packed with character in every bite. Crisp on the outside, light and airy on the inside. ✨@breidbakers - Our pillowy soft sourdough ciabatta rolls with a golden crust, available daily. ✨@thebeardedbaker - Organic white and rye baguettes ✨@gracemakesdough - Freshly baked loaves available today from @wearethetoaster @greendotcafe and @lepechemignonuk ✨@louie.platts - Freshly baked loaves available today from @wearethetoaster @greendotcafe and @lepechemignonuk ✨@littlesourdoughkitchen - Tourte Au Siegle - our February Sourdough Special. A traditional whole grain French rye loaf with a deep, earthy flavour. 🌾 ✨@tallo.newquay - Behind the scenes in the kitchen, where fresh pasta is made as part of our daily routine. This is our pappardelle with wild mushrooms and gorgonzola fonduta from start to finish. It’s a fond favourite of ours! ✨@kilntopsham - Coming soon… Fuelling up in Topsham with layers of salty prosciutto, creamy mozzarella, and that perfect crusty bread. ✨@jlpetherick - Rhubarb Bakewell Danish - poached rhubarb - almond frangipane - rhubarb jam - croissant dough - sugar glaze, flaked almonds, icing sugar

The menus at Whiteley’s are inspired by the people behind them. Meet Terry at @ShiptonMill , the hands behind the flour that shapes every loaf and pastry. Stone-ground, full of character, and arriving in our kitchen each morning ready to become your breakfast. #Whiteleys #MeetTheMakers