Many early settlements laid their foundations where there was good fertile soil, and water to irrigate crops. It would not have been until man settled to farm in one place that the process of milling with purpose built stones or "Querns" would have begun, due to the difficulty of transporting the Quern stones from place to place as a travelling hunter-gatherer.
It is recorded in the Domesday Book that a mill stood in this place; we venture to think the miller who in 1339 paid rent of 'a quart of good ale and a bushel of flour' would approve of how things have developed in the intervening period
Shipton Mill is defined not just by what it does and how it does it but also by its relationships, ethos and philosophy.
Provenance is key, both to our values and to the end result for those who use our flour. We have always believed that yield and speed are not the correct way to measure the “success” of a crop, and diversity and natural resilience, along with allowing wildlife to thrive and the soil to regenerate, should be the priority. Slow Food.