Follow our spelt recipe calendar featuring our favourite seasonal recipes - easy to follow, inspirational and full of the goodness that Sharpham Park spelt delivers.
click here for spelt recipes
BOWEL CANCER UK
Find out here about how Bowel Cancer UK and Sharpham Park are partnering to spread the message of the importance of a high fibre diet in the fight against bowel cancer.
click here to find out more
our shop and cafe at
Kilver Court in the heart of Somerset is the setting for the Sharpham Park shop and cafe, with the best kept secret garden in the county. Click here to read more
YOUR SPELT RECIPES
Help raise awareness of Bowel Cancer and submit your High Fibre Spelt Recipe. The winner will be featured alongside the likes of Sophie Dahl and the Hairy Bikers! ENTER HERE
ORGANIC SPELT AND SHARPHAM PARK
Roger Saul decided from the outset that, where possible, he wanted to adhere to traditional methods of milling which is why we stone grind the spelt to retain all the grain's natural oils and goodness, and ensure that none of its precious qualities are lost through more rapid methods such as steel roller milling.
All Sharpham Park’s spelt grain is bred, grown and harvested in the UK and is then milled and packaged on the estate in the South West of England. This ensures there is no risk of cross contamination. We believe our mill is the only dedicated organic spelt mill in existence.
The miller, Jeremy Heal, leaves the husk (hard outer layer) of the grain on right up until the milling process begins. Leaving the husk on until the last moment keeps vital nutrients locked in, maintains the freshness of the grain and contributes to spelt’s delicious flavour.
At Sharpham Park we minimise food miles, the distance that the food travels from the farm to the kitchen, helping reduce our overall carbon footprint. We also source our labour, land and packaging locally.
We use traditional milling techniques and we do not add additives or preservatives. Our Hagberg Falling Number is above 250 and our protein level usually sits around 13 to 14%. This may seem highly technical (which it is), what it means to you is our spelt flour makes fantastic bread and our miller constantly tests all incoming crops to make sure we produce the finest spelt flour available.