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Written by Catherine Reaney
A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.
We select our grains by their excellence, not the average. It is up to us to then capture and distil these flavours from the grain into flour through our precise and expert milling processes.
Shipton Mill has been guided from day one by the mission to leave the earth in a better place than we inherit it. Being a champion for regenerative organic agriculture is one strand of this.