Mungoswells Malt & Milling

17/08/2026

The 2026 harvest is now complete! We wrapped up another successful harvest on Saturday, and we're delighted with the quality of this year's crop, particularly after the challenging weather conditions throughout the season.

A massive thank you to the entire team here at Mungoswells who work tirelessly throughout the harvest period to get everything safely and successfully over the line.

📸 : Adam Mays (Harvest, 2025)

27/07/2026

Our House Sourdough has 3 ingredients: Flour, Water and Salt. That’s it!
Our flour is from Mungoswells Malt & Milling in Drem, our salt is from Blackthorn Scottish Sea Salt on the west coast of Scotland.
We choose to use great ingredients so that the flavour of our loaves becomes equally great.
But we also take time making our loaves.
Our Wednesday loaves are started on Monday morning, the slow fermentation develops flavour but also makes them easier to digest.
3 ingredients, simple, but a true labour of love produced by my extremely skilled team 👌

30/06/2026

The recent heatwave led to several long days of irrigation. While we of course enjoyed the warm weather, we’re rather glad to see a few clouds back in the sky! 🌧️🌧️

27/04/2026

Spending so much time working with flour, it’s slightly embarrassing how little I knew about the next step of the process. While in London I spent a day at the hands-on Sourdough Bread Workshop by .

Andra was incredibly knowledgeable, catering to both experienced bakers and complete beginners (myself). The workshop covered everything from feeding a starter and bulk fermentation to spotting the difference between over and underproofing. She also highlighted that while there’s of course a process to follow, a lot of it ultimately comes down to feel, sometimes intuition is better than instruction.

Andra showed us a variety of flours and explained their different qualities and how they may behave during the sourdough process. She very kindly provided Mungoswells flour for me to use during the workshop, opting for a 300g strong bread to 200g wholemeal blend. It was fascinating to learn that even within the same type of flour, there can be noticeable differences in behaviour, often requiring subtle adjustments during preparation.

A huge thank you to Andra for such an enjoyable introduction to bread making and for her endless patience. I’d absolutely recommend joining one of her in-person sessions in London, or her online workshops for those further afield.

24/04/2026

A recent trip to the new bakery by on Poyser Street, Bethnal Green. It’s always great to see Scottish ingredients making their way into London bakeries, with flour fresh from Mungoswells farm. The food was fantastic and we would thoroughly recommend a visit.

Huge congratulations to all involved!

📍 Burnt Arches, 278 Poyser Street, E2 9RF

20/04/2026

SLOW COOKED SCOTTISH LAMB IN A RICH TOMATO BASED MOROCCAN SPICED SAUCE 👨‍🍳👨‍🍳👨‍🍳

ALL WRAPPED UP IN PASTRY MADE FROM MUNGOSWELLS SINGLE SOURCE FLOUR, BUTTER AND SCOTTISH TAP WATER 🚜🚜🚜

SUPPORT US BY TELLING US BELOW, EATING PIES, OR BOTH 🤝🤝🤝

05/04/2026

03/04/2026

At Mungoswells farm, we mill in small batches, with every bag of flour hand-packed by our miller, Billy.