Our Partners


We are lucky to work with some very special businesses that enable us to do the things we do; providing the inspiration for us to grow new crops and find new ways to get the best from them once they leave the farm. So much of what we grow, from the “YQ” population wheats to the Naked Oats, have each come from a conversation started over a cup of tea at Tuxford’s windmill or Small Food’s café that begins: “How do we make this work?”

“A proper community…., is a commonwealth: a place, a resource, an economy. It answers the needs, practical as well as social and spiritual, of its members - among them the need to need one another.”

Wendell Berry



The Small Food Bakery, Nottingham


Kim and her team bring the magic that transforms the wheat we grow into the stunning loaves and pastries for which they are renowned. The partnership between our farm, Tuxford Windmill and The Small Food Bakery is so much more than a simple, local food chain. Through sharing our experiences of the crops, how they mill and how they bake, we quickly realised that conventional approaches to what constitutes a “good” milling wheat are simply a reflection of the constraints imposed by a particular industrial process. Artisan bakeries like Kim’s have no such constraints, being able to adapt their techniques batch-by batch to get the best out of what the grain can offer.

Tuxford Windmill


Paul and Fari acquired their four-sail windmill in 2005, following its restoration by the Ostick family. They quickly moved this beautiful structure from museum-only condition to fully functioning windmill. Over the years they have developed the range of flours that they produce and throughout have remained committed to the principles of “Local First” both in sourcing their wheats and in the markets that they have nurtured. More recently, they have been joined by apprentice miller Nicki, who will ensure those unique skills and experience are carried forward to the next generation of millers. Many of the decisions that we make on the farm about the varieties we choose and the way in which we grow them are both informed and inspired by the small hive of industry that is Tuxford Mill.


Nick, Josiah and William have helped to lead an astonishing rediscovery of British grains and pulses. Starting from their involvement in a study to explore ways in which a city like Norwich could be more self-sufficient in food production, Hodmedod is a wonderful example of what can be achieved given the necessary determination and belief to turn a vision into a reality.

Alongside tried and trusted crops like Fava Beans, Hodmedod are supporting the development of a diverse range of food crops with a clear focus on their nutritional value. For many of these, turning them into a viable supply chain still depends upon developing varieties suitable to our climate or developing specialist machinery for harvesting or processing. For others, it is simply a matter of waiting for the markets to develop sufficiently to make them a commercially viable option.

We are fortunate to work with the Hodmedod team in growing certified organic “Kabuki” Marrowfat Peas.

E5 Bakehouse


Like The Small Food Bakery, the E5 Bakehouse is so much more than simply an artisan bakery. It is a direct link between the crops we grow and the those that support our way of farming through their choice of the flours, breads and pastries. Pioneers like Ben Mackinnon share with us a common determination to make simple, localised food systems not only work but flourish. They have in turn inspired others to follow and the growth in independent artisan bakeries in London in recent times is a joy to see.

The Small Food Bakery, Nottingham


Kim and her team bring the magic that transforms the wheat we grow into the stunning loaves and pastries for which they are renowned. The partnership between our farm, Tuxford Windmill and The Small Food Bakery is so much more than a simple, local food chain. Through sharing our experiences of the crops, how they mill and how they bake, we quickly realised that conventional approaches to what constitutes a “good” milling wheat are simply a reflection of the constraints imposed by a particular industrial process. Artisan bakeries like Kim’s have no such constraints, being able to adapt their techniques batch-by batch to get the best out of what the grain can offer.

Tuxford Windmill


Paul and Fari acquired their four-sail windmill in 2005, following its restoration by the Ostick family. They quickly moved this beautiful structure from museum-only condition to fully functioning windmill. Over the years they have developed the range of flours that they produce and throughout have remained committed to the principles of “Local First” both in sourcing their wheats and in the markets that they have nurtured. More recently, they have been joined by apprentice miller Nicki, who will ensure those unique skills and experience are carried forward to the next generation of millers. Many of the decisions that we make on the farm about the varieties we choose and the way in which we grow them are both informed and inspired by the small hive of industry that is Tuxford Mill.


Nick, Josiah and William have helped to lead an astonishing rediscovery of British grains and pulses. Starting from their involvement in a study to explore ways in which a city like Norwich could be more self-sufficient in food production, Hodmedod is a wonderful example of what can be achieved given the necessary determination and belief to turn a vision into a reality.

Alongside tried and trusted crops like Fava Beans, Hodmedod are supporting the development of a diverse range of food crops with a clear focus on their nutritional value. For many of these, turning them into a viable supply chain still depends upon developing varieties suitable to our climate or developing specialist machinery for harvesting or processing. For others, it is simply a matter of waiting for the markets to develop sufficiently to make them a commercially viable option.

We are fortunate to work with the Hodmedod team in growing certified organic “Kabuki” Marrowfat Peas.

E5 Bakehouse


Like The Small Food Bakery, the E5 Bakehouse is so much more than simply an artisan bakery. It is a direct link between the crops we grow and the those that support our way of farming through their choice of the flours, breads and pastries. Pioneers like Ben Mackinnon share with us a common determination to make simple, localised food systems not only work but flourish. They have in turn inspired others to follow and the growth in independent artisan bakeries in London in recent times is a joy to see.