Eat Real Bread

Eat Real Bread

by Amy Oboussier February 19, 2022

As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.

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Ah, Flanders, welcome back!

Ah, Flanders, welcome back!

by Josiah Meldrum February 18, 2022

Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.

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Miller’s Voice: Know Your Flour

Miller’s Voice: Know Your Flour

by Keith Malcolm February 03, 2022

Hodmedod's miller (and engineer) Keith Malcolm takes a closer look at stoneground wholemeal flour to understand its properties and how they change with time.

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What a wonderful pulse! The amazing wrinkled pea

What a wonderful pulse! The amazing wrinkled pea

by Nick Saltmarsh January 09, 2022 1 Comment

Which variety of pulse is widely grown and eaten as a frozen immature legume but little-known in its mature dried form? It's packed with gut-friendly resistant starch, is delicious and versatile but frequently goes to waste. And it played a central role in the discovery of the science of heredity and genetics.

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Beyond COP26: driving change through beans and more

Beyond COP26: driving change through beans and more

by Nick Saltmarsh November 20, 2021 1 Comment

As COP26 closed without the strong and binding commitments we urgently need, we have to maintain pressure on our leaders and to drive change through our actions as individuals and members of communities and organisations. This is what we’ve aimed to do through Hodmedod.

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Imagining the Waveney Valley

Imagining the Waveney Valley

by Josiah Meldrum November 14, 2021

We're deepening our local roots and bringing together farmers, cooks, chefs, bakers and others to celebrate and imagine the future food and farming systems of the Waveney Valley on the Norfolk-Suffolk border.

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Here come the carlin peas

Here come the carlin peas

by Josiah Meldrum August 26, 2021

This August has seen amazing work in the face of adversity at Green Acres Farm in Shropshire, bringing in an incredibly precious crop of organic carlin peas.

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What are fava beans? Aren't they just broad beans?

What are fava beans? Aren't they just broad beans?

by Nick Saltmarsh August 19, 2021

Fava beans are very close to our hearts at Hodmedod, which we founded in 2012 with the simple aim of getting British-grown fava beans back into British kitchens. Still we're frequently asked, "What are fava beans?", "Aren't they just broad beans?"

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Naked oats are a disruptive technology

Naked oats are a disruptive technology

by Josiah Meldrum August 08, 2021

Whole naked oats make such a good alternative to brown rice. In fact, they’re better. Creamy and nutty, they work brilliantly in salads or in place of rice with stews, curries and more. But Naked oats are not just delicious - naked oats are a disruptive technology. (Take that tech start-ups!)

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A View from the Mill House: Keith

A View from the Mill House: Keith

by Keith Malcolm July 27, 2021

Keith Malcolm joined Hodmedod during the first 2020 lockdown to help pack orders and has now taken on the role of miller, mastering the milling of wholemeal flour on our new mill.

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To the End of the Ley Line

To the End of the Ley Line

by Nick Saltmarsh July 22, 2021

In late June, Josiah and Nick took a brief (but long) road trip to visit friends, growers and customers in the far South West of England, taking a few photos along the way..

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Hodmedod stone mill

Inside the Mill House

by Nick Saltmarsh July 02, 2021

We're milling! Our new mill is up and running in the Hodmedod Mill House and we're stone-milling our own wholemeal flour, offering a wider range alongside our existing flours milled for us by Maple Farm in Suffolka and Shipton Mill in Gloucestershire.

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