Matthews Milling: Our Traditional Artisan Process

Backed by 8 generations of milling heritage and growing demand for regenerative flour

At Matthews Cotswold Flour, we believe great flour starts in the soil.

For eight generations, our family has been milling in the Cotswolds, working directly with farmers who are restoring soil health through regenerative farming. Healthier soils produce stronger, more resilient crops and that gives us grain with better flavour, better structure, and more reliable performance.
Regenerative Milling

Only The Top 1%

Each year, we assess wheat from across the UK and select only a small fraction often the top 1% of varieties for their baking quality. We don’t treat wheat as a commodity. We hand-select specific varieties for each flour, ensuring the right strength, flavour, and consistency for the job.

Regenerative Milling

Ancient Meets Modern

Inside the mill, traditional craft meets modern precision. Alongside stoneground milling, we use advanced roller milling, cleaning, and testing systems to control quality at every stage. Our wheat is slowly conditioned in over 100-year-old pine bins, allowing moisture to balance naturally before milling unlocking the full potential of the grain.

From soil to grain to flour, we don’t leave quality to chance every step is designed for performance.

This is why our flour is trusted by Britain’s best bakers and chosen by those who want to understand where their food comes from.

Regenerative Milling

From thought to farm

Farmers like Ian Wilkinson and Ed Horton and leading the regenerative mission by spearheading this movement and encouraging more farmers to grow regenerative grain.

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Regenerative Milling

From flour to food

After the regenerative grain has been milled into regenerative flour, it next finds itself into the hands of bakers.

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Our Regenerative Flours