Collection: Andrew, Buckfastleigh

Andrew’s not your average food producer. From his small mill in Buckfastleigh, he’s rethinking how grain becomes food, turning British heritage and ancient wheat varieties into pasta, crackers, sourdough biscuits and ramen noodles. Everything starts with how the grain is grown: naturally, with sunshine not synthetics, and always at a scale that respects the soil. He works directly with farmers who are paid fairly for the care they give their land. The grain is stoneground the traditional way, keeping every part, bran, germ and endosperm intact. It’s milled fresh and used within 12 hours, so the flavour and nutrition stay where they belong, in the food. Andrew’s the only producer in the UK who grows, mills and makes his own dried pasta, bronze cut and air dried for proper texture and bite.