News

16th May 2017 Top 5 Restaurants that use Spelt: The whole grain is similar to that of wheat but is higher in protein. It also contains B vitamins which help break down and release energy from...

3rd May 2017 We're Celebrating Real Bread Week: We are delighted to be celebrating Real Bread Week (6-14th May 2017) which is in its ninth annual celebration of supporting local, independent,...

2nd March 2017 We're at Wasted: A ground breaking food waste pop-up restaurant takes up residence on Selfridges London’s iconic rooftop and we’re delighted that...

6th February 2017 Have You Tried Our New Cherry & Berry Flakes?: We're delighted to announce the launch of Cherry & Berry Spelt Flakes. Bursting with cherries, raspberries and blackberries, the flakes are...

13th July 2015 The Sourdough Queen of England Spills the Beans on the Art of Sourdough Bre: To say that Vanessa Kimbell is passionate about baking sourdough bread would be an understatement. She runs the Sourdough School in Northamptonshire...

30th April 2015 Stop Press...Error in Spelt Recipe Book for Sourdough Bread: All good artisan bakers have their favourite way of baking a sourdough. The recipe I have chosen below was created by Vanessa Kimbell, who I...

12th April 2015 You Magazine Features Delicious Recipes from the Spelt Book: You magazine have dedicated twelve pages to Sharpham Park and the new Spelt recipe book. The feature includes an interview with Sharpham Park...

20th March 2015 Mark Hix Says Spelt is Becoming Kitchen Staple: I wrote about spelt last year as it was becoming ever more popular. These days, it's approaching the status of a kitchen staple. Many more people...

2nd December 2014 A connected loaf: An artisan baker from East Bristol Bakery has cycled 300 miles from Cornwall to Bristol to collect his ingredients to make a connected loaf....

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