Elaine “Foodbod” Boddy presents episode nine of the Foodbod Pod in which she and David Treadway return to the Matthews Cotswold Flour Mill in Shipton Under Wychwood in the heart of the English countryside where eight generations of the Matthews family have been milling Britain’s finest flours since the 1800s.
Managing Director Bertie Matthews takes Elaine on a guided tour to show her how flour is milled, from the weekly intake of hundreds of tons of different kinds of raw, dirty wheat straight from farms to the production of over one hundred types of flour for artisan and commercial bakeries and home bakers.
Matthews Bakery Development Manager, Sophie Carey takes Elaine through her Danish Butter Cake recipe and we meet Ian Wilkinson, co-founder of FarmEd, which promotes sustainable farming, regenerative agriculture and food systems and public events from a literary festival to sourdough baking courses. We also meet Danielle Semple, FarmEd’s Assistant Programme Co-ordinator who champions the common earth worm and tells us why they are the soil’s superheroes.
Bertie Matthews also takes time out from the mill to show Elaine the difference between modern and heritage wheat varieties and explains their place in food production.
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Watch on YouTube to see the mill and how Sophie Carey prepares her delicious recipe at: https://youtube.com/@foodbodpod
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