We made an appearance in HELLO! Magazine’s Haute Cuisine supplement last week, with a 14-page-spread about setting up our farm, producing spelt, and our farm shop at Kilver Court, alongside some delicious recipes kindly provided by Monty and Freddie.

We bought Sharpham Park back in 2004 when it came on the market for the first time in 100 years. When deciding what to do with our 300 acre acquisition, I discovered spelt, which is an ancient alternative to wheat. Easier to digest than wheat, spelt is a very versatile ingredient. Over the years we have released a range of spelt products, including pasta, cakes, biscuits, ‘speltotto’ and breakfast granola.

The recipes in the feature make good use of some our home grown ingredients, including spelt, with ‘Fougasse Bread’ and ‘Sharpham Park Walnut Pesto’ provided by Freddie, and ‘Autumn Fruit Spelt Grumbles’, ‘Campanelle Pasta with Walnut Pesto’ and ‘Beetroot Speltotto with Goat’s Cheese and Spinach’ provided by Monty.