Photograph by Scott Grummett

Photograph by Scott Grummett

Photograph by Emli Bendixon

Photograph by Emli Bendixon

Field Bakery and Mill on Gothelney Farm was created by baker Rosy Benson, in collaboration with farmer Fred Price.

Rosy has been a Baker for many years, gaining experience in Bristol and London (notably e5 Bakehouse in Hackney) and following her interests into farming, sustainability and good food.  Through her own journey of working in bakeries, mills and farms in the UK and North America, who specialise in using fresh milled regional grains, she is helping to build a movement of environmentally engaged bakers here in the UK. Field Bakery was started originally as a Workshop space in 2020 to share her knowledge of sourdough baking and help connect more people to the farm. Workshops continue to give participants hands on experience on using fresh stonemilled regionally grown grain, as well as time with Fred in the field learning about these grains with their focus on future resilience. The Bakery is now open to the public each Saturday morning on the farm. A Bread Club (bread subscription) runs into Bristol fortnightly alongside loaves for Marmo Restaurant and weekly for locals to the farm. This year Rosy has also expanded into producing high quality wholesale fresh stonemilled wholegrain flour off their New American Stone Mill for a small network of local bakeries as well as Mountain and Brat Restaurants in London.

Gothelney Farm is a small family farm looked after by Fred, Richard and Victoria Price at the foot of the Quantock hills in Somerset. Fred, with the help of his family has been transitioning the farm to agroecology over the past 10 years, the farm primarily produces pork and grain. Jess of The Red Larder also run a small pasture fed beef herd on the farm too. As part of the UK Grain Lab and South West Grain Network approach to reimagine the grain chain and embed diversity in the farm, Fred and Rosy are working together exploring and multiplying varieties of grain that express unique flavour, nutrition and distinctive traits suited to low input farming. Building new and supporting existing population wheats, intercropping and undersowing wherever possible. Visit Gothelney Farm or The Red Larder to learn more.

A year and a half 100% fresh stonemilling all our flour on our @newamericanstonemills with lots of logistical/emotional/grain support from @gothelneyfarmer and 4 years today since working my way around the states for 7 months in bakeries that used th
5 more chances for a field bakery mince pie before Christmas! (Well 5 Saturdays when we are open for pick up) We are now open for preorders on the Open Food Network, here you can order all the pies! All the Gothelney Sourdoughs and Membrillo made fr
Stir up Sunday! Christmas pudding and mince pies Workshop with Anna Higham. Sunday 27th of November 10-4.30pm Field Bakery Gothelney Farm Welcoming the brilliant Anna Higham back again to teach in bakery after the success of Summer Puddings wor
Appreciation for this sweet farmer who gets up at the crack of dawn to pack boxes of grain for friends who farm and all the countless hours on spreadsheets and emails, in fields explaining it all to us bakers and vinegaring samples and plot drilling,
40 of these beautiful loaves heading to the @landworkersalliance Land Skills Fair for the sure to be excellent feast put on tomorrow by Two Trees. A couple of us from the South West Grain Network and Cotswold Grain Network will be in the Talk Tent a
Very excited to announced that Anna Higham former head Pastry Chef of The River Cafe and newly published author of her beautiful new book The Last Bite will be leading an all day workshop here in the Bakery on August the 15th. As a long time support
So grateful to spend time with our mill makers Andrew and Blair of @newamericanstonemills yesterday milling up some Wholegrain flours from forward thinking growers working within the non commodity grain network here in the UK. All sacks are now on th
Calm before the storm… today 5 bakers, 2 millers and 2 farmers spend the day in the bakery having a play with grains from @gothelneyfarmer @edwarddickin @hodmedods and @turnersofbytham incoming with ideas to @uk_grain_lab
This week the bakery saw it’s biggest mix ever (30kg over the mixers supposed capacity 🤔) it’s worth finding the edge of what’s possible with one set of hands all the way from milling to delivery, and then vow to never do that much
Another wonderful workshop in the bakery today full of Fermentation inspiration from katie of @tracebridge reminding us all to trust our senses, take time to connect our place within the land around us right down to our gut biota and get on board the
To all those that came out to the bakery this morning to eat and donate towards @unicef_ukraine thank you! We rolled, stuffed and baked Ossetian pies in the morning sun which flew off the counter and into eager mouths. Thank you first to the wonder
🌾SUMMER WORKSHOPs🌾 🚨🚨Dates are now up 🚨 🚨 The lengthy (thank you all!) enquiries list has been emailed back so if you’d like to join do get your diaries out and book a place to come to the farm this summer. Part of each workshop will in
Here teaching my love of sourdough yesterday at the brilliant @coexistcommunitykitchen in Bristol. Filled the back of the van with as much of the farm as It could carry and a healthy amount of Tupperware and brought it all to bread class. Thanks to a
Kicking off the 2022 workshop year next Monday the 14th of Feb we are very lucky to have the wonderful Elisa of @cibomattobristol teaching Pasta in the Bakery at Gothelney. Come join us for a day of pure pasta love! We will spend a fun day togethe
Bristol Bread Club. @hodmedods fermented naked barley in the mix this week for some unami goodness and lots of @gothelneyfarmer fresh milled YQ. Delivering fresh loaves every Wednesday into Bristol, get in touch if you’d like to support the
Our beautiful 40inch @newamericanstonemills mill is in! A cool 2mm clearance either side as it slipped through the back door of the bakery…almost like I’d measured it before ordering it from Vermont 🤔 Thanks to Fred and Rueben yesterday
Last bake of the year all done, go collect your loaves Bristol Bread Clubbers. Thanks to all those that ordered Christmas bakes this week. Now time for a rest. Thank you to everyone that came to support this tiny bakery on a farm, feels like we&rsqu