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It is with both sadness and heavy hearts that Monty and I have to inform you that we are closing down the Sharpham Park spelt business. Stock is quickly running out, so this is your last chance to buy our spelt products. British Organic Walnuts, the perfect seasonal gift, now available,
please order here
.
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News
It is with both sadness and heavy hearts that Monty and I have to inform you that we are closing down the Sharpham Park spelt business. Stock is quickly running out, so this is your last chance to buy our spelt products. British Organic Walnuts, the perfect seasonal gift, now available,
please order here
.
x
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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