We've added more beans to our signature British-grown fava beans, peas & lentils - an...
Shop Collection >
Cereal grains, pseudocereals & edible seeds grown on British arable farms.
Shop Collection >
Our range of flour milled from British-grown cereal grains, pulses and millet - plus Diversity...
Shop Collection >
Broth Mix, Pilau Mix, All the Peas, Muesli & more.
Shop Collection >
Bread, granola and sourdough starter - freshly baked loaves & more from the Hodmedod and...
Shop Collection >
Carleschi's pasta is artisan, extruded through traditional bronze dies and slow dried at low temperatures....
Shop Collection >
Our "ridiculously moreish" roasted beans and peas, plus Essex pumpkin seeds and fruit leathers from...
Shop Collection >
Fermented pulses & grains, British-grown spices, seaweed and other condiments.
Shop Collection >
Carefully selected foods from producers that share our ethos of good food, well produced, with...
Shop Collection >
Join our Pulse Club or choose another of our selections.
Shop Collection >
Mill your own flour with a Mockmill table-top domestic mill and enjoy the full flavour and...
Shop Collection >
We've selected some favourite food and cookery books - and we've also bundled a few up...
Shop Collection >
Buy Hodmedod gift vouchers or join the Hodmedod Pioneers.
Shop Collection >
Wear your love of pulses with our organic cotton T-shirts, tea towels, aprons and bags.
Shop Collection >
Hodmedod Bakehouse's large 800g tin loaf...
Hodmedod Bakehouse's 600g tin rye loaf...
Hodmedod Bakehouse's extra large 900g seeded...
Six squares packed with plant diversity:...
Made by baker Henrietta Inman, this...
Hodmedod Bakehouse YQ Sourdough Starters are...
Hodmedod Bakehouse's 600g tin rye loaf...
Hodmedod Bakehouse's extra large 900g tin...
Order freshly baked bread for dispatch...
Order bread to be baked on...
Order bread to be baked on...
Order bread to be baked on...
Join our club to try our...
Can't choose from the amazing selection...
A pretty little fine-skinned bean from...
Beautifully mottled beans with a creamy...
From Steven Sando, the founder of...
Giovanni Carleschi makes the best pasta...
Giovanni Carleschi makes the best pasta...
Six squares packed with plant diversity:...
Explore the marvellous microbial world of...
Complex, savoury, and packed with umami...
Hugh Fearnley-Whittingstall's new book shows just...
The organic flamingo has landed! We're...
The organic flamingo has landed! We're...
Made by baker Henrietta Inman, this...
Rich, savoury, and gently sweet -...
Our new batch of organic naked...
Suma's rich, flavour-packed Refried Fava Beans...
Use naked yellow peas just like...
Now organic! PureOaty organic oat drink...
This organic cotton tea towel featuring...
Giovanni Carleschi makes the best pasta...
Whole sloe black lentils grown by...
We so loved the Brazil Nut...
Use naked fava beans just like...
Try our selection of seven types...
Try our selection of nine types...
We so loved the Brazil Nut...
Giovanni Carleschi makes the best pasta...
Giovanni Carleschi makes the best pasta...
Giovanni Carleschi makes the best pasta...
Designed for and worn by us...
This organic cotton apron featuring Carol...
Giovanni Carleschi makes the best pasta...
Hodmedod Bakehouse's 600g tin rye loaf...
Rare heirloom chickpeas - known as...
A trailblazing crop of mighty butter...
Inky, aromatic beans with a dense,...
A mighty, marbled potato of a...
After 20 years of making award-winning...
The organic flamingo has landed! We're excited to offer pink...
We have a small quantity of...
We have a small quantity of...
Rich and nutty oil cold-pressed from...
Our kibbled naked barley is from a...
Nutty blue poppy seeds grown in...
Tasty, versatile and easy to cook,...
Use naked yellow peas just like...
Use naked fava beans just like...
Our new batch of organic naked...
Barley is a fantastic crop, ideal...
14 grains, seeds, pulses and flowers...
Order bread to be baked on...
14 grains, seeds, pulses and flowers...
Britain's original bean, the fava bean...
Irish moss seaweed - also called...
Sea salad is a beautifully vibrant...
Ocean Greens - also known as...
Sea spaghetti - also known as...
Dulse adds an amazing tasty and...
The original source of umami, the...
Elevate your bakes with our baking...
British Hemp Co's award winning cold...
Now organic! PureOaty organic oat drink...
Are you ready to join the...
Working with a collective of small-scale...
Rich, savoury, and gently sweet -...
Complex, savoury, and packed with umami...
Vibrant and comforting Palestinian Rummaniyeh combines olive green lentils and charred aubergine with the deep tang of pomegranate molasses and the silkiness of tahini. A perfect vegan main served with flatbread.
A uniquely nutty and tender-crumbed vanilla cake featuring Hodmedod's wrinkled pea flour and toasted camelina seeds. Perfect for teatime or served with fruit and crème fraîche.
A vibrant salad pairing earthy spelt and tender split green peas with sweet, caramelised roasted beetroot and a smoky, crunchy topping, from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
Have you driven or cycled past our front door and wondered what goes on behind it? Last June we opened our big Bean Store doors for a chance to shop with us in person and have a look behind the scenes. It was such a success we're now opening monthly through the spring and summer.
On the Essex coastline, where arable fields meet salt marsh and sea air, Frinton Farms is quietly doing something remarkable. What began as a traditional arable operation has, over the past decade, evolved into one of the UK’s only producers of pumpkin seed oil and snacking seeds – supplying Hodmedod with nutrient-rich pumpkin seed oil, golden linseed and roasted seeds.
Hodmedod's pop-up Shop! will be open again on Saturday 7th February alongside Barleybird's annual Seed Swap.
Hodmedod co-founder Josiah Meldrum describes how Hodmedod emerged from the question of whether we can reliably and sustainably feed ourselves.
