Spelt is a distant cousin of wheat with a deep nut like flavour and can be used in all the same ways as wheat, so it is very versatile.  It has a husk which protects the seed hull from insects, sprays and rodents, otherwise it is similar in form to wheat but with a thicker stem that can be used for thatching.   Originally native to Iran and South Eastern Europe, spelt is one of the world’s most ancient grains, with a history that can be traced back over 7000 years.  Spelt was one of the first grains used to make bread and is mentioned in the Bible. Distribution expanded in the Bronze Age throughout Europe and the Balkans, it also played an important role in Greek and Roman civilisations serving as a staple grain and it was used for its healing properties in the Middle Ages.  It was grown extensively in the USA until the 20th Century, when it was replaced by modern wheat varieties which harvest more easily and grow more prolifically. 

Over the last few years, Spelt has once again increased in popularity as its nutritional and health benefits have become more widely recognised.   Spelt is much higher in protein than modern wheat varieties and is widely thought of to be of benefit to those suffering from IBS.

With seed imported from all over Europe, Roger chose to grow spelt as one of the first experiments on the farm, to try and find a crop producing grain suited to our soil and climate, for flour and bread that would have dietary benefits.

These trials were successful and the first harvest took place in 2004.  Since then, the Sharpham Park food brand has launched a delicious selection of organic spelt mueslis, pure organic spelt puffs and honey coated puffs, as well as a selection of granolas and porridge and a diverse selection of sweet and savoury biscuits. 

A growing following of bakers around the country are also enjoying the qualities of Sharpham Park spelt with which they are making spelt bread and pastries.

Our dedicated organic spelt mill was officially opened by HRH The Countess of Wessex in June 2007, and we believe it is the only one of its kind in Europe.

We have ensured that our spelt has as few food miles as possible, as all our spelt is grown and milled at our farm in Somerset.