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We had a blast at the World Bread Awards this year! Huge congratulations to Istvan Nadhazi of M’s Bakery, Bournemouth who not only won the Real Bread Campaign category supported by Shipton Mill, but also was the overall winner of the Awards! Here is our head baker Chris presenting Istvan with the prize. So many talented bakers out there!
We were very proud to sponsor the Real Bread Campaign category once again at the World Bread Awards this year! Here's a snapshot of the goody bag that the guests received on the night of the Awards...
Shipton Mill shared World Bread Awards UK's photo.
Billy's Bread turned our flours into a beautiful loaf!
Shipton Mill shared Billy's Bread's post.
Last week, Ruth Quinlan taught us how to make Sfouf, from her Syrian Supper Club menu! Made with ground almonds and delicious spices, we topped ours with crushed pistachios and dried rose petals. A delicious dessert for a crisp autumn evening! She served it with creme fraiche and pears poached with blackberries. Yum! The original recipe is from Ruth's friends' book "Syria, Recipes from Home" by Itab Azzam and Dina Mousawi, from which we loved learning about how to combine the spices for this beautiful cake. More...
Happy Saturday! We had a great team baking day with our Head Baker, Chris, who taught us these delicious seeded rye crackers with fresh wheatgerm. They're perfection served with cheese and membrillo for a savoury alternative to dessert, or topped with pate or dips as a nibbly snack! We thought we'd share the recipe with you in case you fancy giving it a go :-) More...
We had a great afternoon judging at the World Bread Awards on Wednesday, and are very proud to be sponsoring the "Real Bread" category! So many talented bakers out there!
Shipton Mill shared World Bread Awards UK's post.
We've got just a handful of tickets left for our Syrian Supper Club this Tuesday! Your meals will be prepared by the wonderful Ruth Quinlan who has fed prime ministers, pop stars, and most importantly, years and years worth of Syrian Supper Clubbers. She started at the Eagle (& compiled their book), was head chef at the Bermondsey Kitchen and E5 Bakehouse, has toured the world as a travelling chef. More recently, however, she took up as the backbone of the Syrian Supper Club at e5, cooking each and every month for the diners. Now she has taken up the Syrian Supper Club Bristol mantle and for one special evening, Tetbury as well. Come and join us for an evening of autumn feasting down at the Mill! More details on the menu and tickets are available here - hurry before they're all gone! More...
Pastry week is coming up on the #GBBO! Did you know our cookbook has a whole chapter on pastry that will teach you all the basics, covering shortcrust, rough puff and puff? Suitable for bakers of all abilities, our "Tarts and Pies" chapter will take you through a mouthwatering range of both savoury and sweet options. We think this root vegetable and goats' cheese pithivier is just perfect for an autumn feast! Time to get baking! More... Photo by Jonathan Gregson
Shipton Mill shared Fresh-range's post.
Delicious autumn chutney, packed with our apples, courgettes and damsons - this will see us through a winter of cheese toasties! (See our blog for the recipe) :-) More...

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