Milling quality

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A lovely Cotswold set – celebrating provenence and partnerships.

By |2019-06-11T11:03:55+01:00June 11th, 2019|Baking quality, Milling quality, Premium flour|

This month sees us celebrating a Cotswold partnership in the most civilised way possible, with a nice cup of tea and a delicious piece of cake – made from Matthews Cotswold Flour! You might have read about the Chipping Norton set in the media, since previous prime minister David Cameron and celebrity Jeremy Clarkson both [...]

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Rising to the occasion at the World Bread Awards

By |2019-02-07T14:16:34+01:00February 7th, 2019|Baking quality, Milling quality, Premium flour|

Bertie Matthews and Mark Woodgate at Matthews Cotswold Flour mill Mark joined us at the mill early in 2018 as our in-house baker, launching his professional career as an artisan baker.  Just six months in and he has won three awards at the 2018 World Bread Awards, the UK's leading awards celebrating the [...]

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French bread, a history.

By |2018-10-08T11:38:58+01:00October 4th, 2018|Baking quality, French flour, Milling quality|

Me (Bertie) with some of our premium Matthews Cotswold flours, left – right, Italian, spelt, dark rye, Cotswold Crunch, Eight Grain, Cotswold Pizza Flour and French T55 I don’t watch much TV, I much prefer getting outdoors, either on the coast surfing or out in the field with the British Army reserve. However, British Bake [...]

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