Sixth generation family millers in the heart of the Cotswolds, producing Britain’s finest artisan flour
Based under the ancient Wychwood forest, the Matthews family has been trading grain and milling flour in the Cotswolds since the 1800s. Currently owned and run by fifth and sixth generation father and son team Paul and Bertie Matthews, the mill uses a combination of traditional stoneground milling methods and modern techniques, to produce one of Britain’s most versatile premium selection of flours including a range of local Artisan Flour, Certified Organic, French and Italian varieties.
By sourcing grain from local Cotswold farming partnerships – some only a few miles away – and importing premium high protein wheat from the fields of Manitoba in Canada, which the British climate and soils are unable to achieve, Matthews is able to offer the very best flour to British bakers, on an international scale of excellence.
With this in mind, the Matthews family are proud to sponsor the Best Restaurant/Gastro Pub Bread category of Tiptree World Bread Awards with Brook Food.
After Matthews’ on-site baker Mark’s Cotswold Bakery established a business this year selling sourdough to local Cotswold pubs and restaurants, the mill is excited to celebrate the other heroes of ‘Great British Baking’ and recognise those talented bakers and chefs who produce some of the finest breads all over the UK.