est. 1912

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

Generations of farming families

The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!

The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise, passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.

We believe real innovation requires looking back to move forwards

While time-honoured traditions form the backbone of our processes, we are innovators too. Whether that’s experimenting with modern techniques or researching new heritage wholegrains, we are dedicated to upholding our high standards. We are proud to have been pioneers of the Organic movement in the 1990s and to have brought premium authentic French flour to the UK in the 2000s. This dedication to quality and exploration has cemented Matthews Cotswold Flour’s status as Britain’s artisan flour of choice to both professional and home bakers.

We work directly with local farmers, who grow our grain, and the bakers who use our flour, to ensure we are always learning and improving. The passion and support we get from our bakers led to the development of the Cotswold Flour Baking Club, where we encourage new bakers by sharing knowledge and recipes for the next generation.

No shortcuts on quality

No sacrifice on flavour. Just good, honest grain.

Listening, experimenting and researching takes time, but we believe it’s vital to produce premium grains. All this results in a longer process, but that sacrifice is worthwhile for true baking excellence.

We also champion sustainable British farming practices throughout our production chain. Everything, from where and how the wheat is grown, to the milling process itself, has been conducted with a quality-over-quantity approach from the beginning. Today, this extends to sustainable practices. Reducing waste through animal feed, using energy efficient technology and working to reduce our carbon footprint to net zero. It’s this passion and pride from the field, through to the mill, and into British bakers’ kitchens, that we believe makes a genuine difference in the final loaf. Every step is a labour of love.

Supporting British baking & a new generation of millers

We know that keeping our operation small means we can create a bigger impact. Our localised approach allows us to spend hands-on time with bakers, ensuring we really are giving them the best blends and flour mixes. We also know that quality flour comes from milling excellence. That’s why we’re committed to developing a new generation of millers, from all backgrounds, with our Apprenticeship programme.

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