matthews cotswold flour

30

FOOD

The daily grind

Matthews Cotswold Flour is a centuries-old, familyrun mill which

has found itself in the middle of the

pandemic baking renaissance. No big surprise, the

various covid-19 induced

lockdowns lead to a

resurgence of homecooking

and baking. During lock

down one from March 2020, the BBC

Good Food website had its largest

influx of traffic ever, with 7.8m page

views in one day. The popularity of

bread-making recipes was up by

nearly 700%. A survey commissioned

by the National Association of British

and Irish Millers (NABIM) estimated

that no fewer than 27m Brits had

turned to baking. Many posted

pictures of their own fresh-baked

bread online on social media sites.

This was good news for one

West Country grain mill, Matthews

Cotswold Flour which understand

the difference between one grain

and another, and one type of flour

versus the next. With 22 different

products based on the grinding of

various grains. The Matthews family

has been milling at Shipton Under

Wychwood in the Evenlode Valley in

the Cotswolds for six generations,

where its mill has been grinding grain

for 113 years.

Silver linings

The resurgence of home-cooking

and baking brought on by the

national lockdowns lead to a third

of people who took part in aYouGov

survey said they'd bought at least

two bags of flour in the first month

of lockdown. More than a third

said they'd started making their

own bread. Bertie Matthews, who

is about to turn 30, recently took

over the reins as managing director.

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