Everyone’s a baker with Matthews Cotswold Flour
When it comes to baking, there’s power in provenance. For the best bakes, you need the best ingredients. And nothing is more important than the flour you start with.
It’s not just how or where the wheat is grown, but every stage that matters. From farm, to mill, to production, we believe every step counts. Our premium grains, partnerships with local UK farmers, organic methods and passionate community all make for better flour. Which makes for better baking. From professionals to home cooks, everyone’s a baker with Matthews Cotswold Flour.
Milling Britain’s Finest Flour for over 100 years
We may be new to you, but we’ve been around a while! 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’re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional 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 where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great-grandsons.
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 work directly with local British farmers, who grow our grain, and the bakers who use our flour, to ensure we’re always learning and improving.
It’s this passion and pride from the field, through to the mill, and into bakers’ kitchens, that we believe makes a genuine difference in the final loaf. Every step is a labour of love.
We also champion sustainable and organic farming practices throughout our production chain. We’re still learning, but reducing waste through animal feed, using energy efficient technology and working to reduce our carbon footprint to net zero are just some of the steps we’re taking.
Regenerative Farming
Farming methods that create healthy soils and resilient fields are a top priority for us. Putting more back into the environment than we're taking out.
We work to minimise disturbance to the soil and maximise crop diversity, integrating grazing livestock and encouraging deep root growth to deliver maximum nutrients to crops.
The Cotswold Grain Partnership
The Cotswold Grain Partnership is a partnership of local farming families and businesses. We are connected by a shared desire to collaborate directly and share new ideas, develop new growing opportunities, and promote sustainable food sources & farming.
Matthews Cotswolds Flour News
Young Baker Award Winner Announced!
We’ve just announced that Thomas Hall has won the Young Baker Award for November 2024 - huge congratulations to Thomas! Matthews Cotswold Flour launched the Young Baker Programme to encourage more young people to turn their passion for home baking into a successful career in the bakery industry. The Young Baker Award has been developed in response to feedback from our pro-baker customers, indicating an ongoing shortage of good bakery staff joining the sector.
Big Win for Open Bakery!
Open Bakery, a family business that has been trading in Brighton (Kemp Town) since 2011, has just been named the South East Regional Winner in the National Bakery Awards. Already hugely popular with locals, Open Bakery now finds itself celebrated alongside the best bakers in the country!
Elaine's Top Pizza Flour For Sourdough Tips
Tips for using Cotswold Pizza Flour with Elaine Boddy's Sourdough Master Recipe -this flour has been designed to relax so that it is perfect for handling and shaping for making pizza bases, therefore it includes a flour conditioner to assist that.
Young Baker Award Winner Announced!
We’ve just announced that Thomas Hall has won the Young Baker Award for November 2024 - huge congratulations to Thomas! Matthews Cotswold Flour launched the Young Baker Programme to encourage more young people to turn their passion for home baking into a successful career in the bakery industry. The Young Baker Award has been developed in response to feedback from our pro-baker customers, indicating an ongoing shortage of good bakery staff joining the sector.
Big Win for Open Bakery!
Open Bakery, a family business that has been trading in Brighton (Kemp Town) since 2011, has just been named the South East Regional Winner in the National Bakery Awards. Already hugely popular with locals, Open Bakery now finds itself celebrated alongside the best bakers in the country!
Elaine's Top Pizza Flour For Sourdough Tips
Tips for using Cotswold Pizza Flour with Elaine Boddy's Sourdough Master Recipe -this flour has been designed to relax so that it is perfect for handling and shaping for making pizza bases, therefore it includes a flour conditioner to assist that.