On bread and resilience

On bread and resilience

by Josiah Meldrum May 11, 2020

We’ve started selling bread from the Penny Bun Bakehouse. Just one ‘Hodmedod’ loaf for now, you can find it here, but if it works maybe more in time. Here's why:

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In the pink: Our newly named Flamingo Peas

In the pink: Our newly named Flamingo Peas

by Josiah Meldrum May 10, 2020

It goes without saying that we #Loveulses, but we have a particular soft spot for peas. Not only versatile, delicious and well adapted to our climate, but beautiful in the field and after harvest. We're certain these fabulous new pink Flamingo Peas will win many more fans for peas.

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Changing climate, challenging weather

Changing climate, challenging weather

by William Hudson April 14, 2020

The 2019/20 winter must have been one one the most challenging UK farming has had to endure for many years. We've recently had the wettest period of weather on record with particularly severe flooding affecting the North and West. But even in the South East farmers have not been able to get on the land as it's been so wet. 

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Food for Thought: an essential earful, a knead to read & more

Food for Thought: an essential earful, a knead to read & more

by Nick Saltmarsh December 16, 2019

If you haven't caught up with them yet you really mustn't miss the new Cereal podcast series from Farmerama Radio and Wendell Steavenson's Guardian long read Flour Power. Pus more food for thought we've digested recently.

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Bread of Heaven | Casting back 10 years

Bread of Heaven | Casting back 10 years

by Josiah Meldrum November 02, 2019

A little over 10 years ago Nick, William and I began working with Transition City Norwich on the Resilient Food Project, a community initiative that asked whether the city could feed itself in a low impact, low input way from the fields around its walls and that was the catalyst for Hodmedod. One of the many things we needed to get to grips with was grain, flour and bread (we're still on that journey). Here Charlotte Du Cann, writing in 2009, records one of our early explorations into fields and bakeries.

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Home mill and bake with whole grains

Home mill and bake with whole grains

by Sue Hudson October 22, 2019

Learn to bake with fresh-milled grains such as our YQ wheat. Expert home-baker Sue Hudson, who runs Bread Workshops in East Anglia, has begun offering courses where you can mill our grains with a Mockmill and then bake with them. As Sue explains, there's nothing quite like the flavour of a loaf made with fresh-milled flour.

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Why we're supporting Extinction Rebellion this October

Why we're supporting Extinction Rebellion this October

by Josiah Meldrum September 13, 2019 6 Comments

From the 7th of October and for 2 weeks Extinction Rebellion is calling an International Rebellion. The aim is to use peaceful direct action to persuade governments to act on the Climate and Ecological Emergency many have already declared. We’re supporting the London Rebellion by supplying food for their kitchens. Josiah explains why...

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Taking the Pulse this Festival Season

Taking the Pulse this Festival Season

by Nick Saltmarsh August 02, 2019

With the summer festival season in full swing we're getting out and about with our British-grown pulses, grains and seeds. They're superb ingredients not just for comforting winter fare but excellent in lighter summer dishes too.

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Farm Notes, June 2019

Farm Notes, June 2019

by William Hudson June 28, 2019

As usual this year's weather is proving utterly different from last year, when the Beast From The East severely delayed planting of spring crops, resulting in reduced yields and some quality. 

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Using Less, Recycling More

Using Less, Recycling More

by Josiah Meldrum May 27, 2019

We aim to cut out unnecessary use of resources in our business and ensure that the ‘stuff’ we do use leaves as light a footprint as possible; from production to packaging to our electricity supply. But some things are hard to avoid. 

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Martin Wolfe, a pioneer of diversity in farming

Martin Wolfe, a pioneer of diversity in farming

by Josiah Meldrum March 17, 2019 2 Comments

Professor Martin Wolfe was a great friend and mentor to us. A true pioneer, Martin pursued his research into agroforestry, co-cropping, crop populations, new crop trials and more at his Suffolk farm Wakelyns. Believing that sustainability depended not just on a whole farm approach but on radical change to the whole food system, he shared his expertise widely and generously. Martin died peacefully at home earlier this month. He leaves a lasting legacy of work, not least his YQ wheat population, and his memory will remain a guiding inspiration to us.

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Reasons to be Chia-ful

Reasons to be Chia-ful

by Nick Saltmarsh August 17, 2018

Pioneering farmers Peter and Andrew Fairs, of Great Tey in Essex, have successfully grown the first ever crop of British chia. These tiny oil-rich seeds represent another step in Hodmedod's mission to increase the diversity of both British farming and British diets.

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