Matthews Cotswold Flour is proudly supporting this year’s British Regenerative Farming Week (12th–19th September 2026), celebrating how regenerative, local agriculture protects the UK’s natural landscapes, restores soil vitality and safeguards long-term food security.
As one of the UK’s oldest family-run flour mills, the specialist producer works closely with regional farmers through its pioneering Cotswold Grain Partnership. By encouraging regenerative agricultural practices that rebuild British soils, Matthews Cotswold Flour currently offers 13 dedicated regenerative flours. These specialist grains enable professional and home bakers to make a positive, planet-friendly choice with every loaf.
Bertie Matthews, 8th generation MD of Matthews Cotswold Flour, says: “British Regenerative Farming Week is an important opportunity to recognise the work farmers are doing to build healthier, more resilient farming systems while continuing to produce high-quality food. At Matthews, we work directly with British farmers to measure progress across soil health, carbon, biodiversity, water, inputs and food security. These long-term partnerships support farmers, strengthen our future grain supply and provide bakers with traceable, consistently high-quality flour.”
A core focus of the regenerative movement is establishing transparent, hyper-local food networks that drastically reduce food miles while enriching the land. A prime example of this model is Matthews Cotswold Flour’s partnership with Lockerley Estate & Preston Farms in Hampshire.
Craig Livingstone, Regenerative Farmer at Lockerley Estate & Preston Farms, adds: “We share a great relationship with Matthews Cotswold Flour in the Cotswolds. Some of our wheat goes to Matthews, and we receive a portion back as our own flour. We then supply 108 The Bakery in Romsey and it is wonderful to see our product travel just five miles down the road. Our flour is a favourite of Hobbs House Bakery and is used to make brioche buns sold to the National Trust. As a regenerative farmer, it is incredibly rewarding to know exactly who our consumers are.”
Transitioning to a regenerative farming system requires a holistic approach that balances crop diversity, soil biological activity and wildlife habitats. Farming partners within the Cotswold Grain Partnership actively implement these multi-layered ecological measures.
Ed Horton, one of the local farmers who is part of the Cotswold Grain Partnership, explains: “Biodiversity is key under a regenerative farming system. There are three aspects to biodiversity that we look at in our farming system: one is the above-ground space for nature, such as nectar strips – managed sections of land sown with flower-dense, grass-free seed blends to provide crucial pollen and nectar.
“Two is the low-ground biodiversity in the form of soil health. And, three is diversity within the crops and plants that we grow across our system. Providing space for nature, pollinators and beneficial insects helps naturally protect our crops.”
Ian Wilkinson, Cotswold farmer and Co-Founder/Director of FarmED, says: “I’ve been working for years now trying to figure out how these Cotswold soils can grow amazing crops for Matthews Cotswold Flour and our great food system. Soil itself is the bedrock of the food that we’re growing. Anything we can do to maintain and enhance the way it works by getting more carbon into the soil with regenerative farming is where we’re at. Soil is alive with living roots and microorganisms working together. Without healthy soil, there isn’t healthy food.”
Beyond working with growers, Matthews Cotswold Flour actively supports its commercial bakery customers on their own regenerative journeys. By establishing transparent grain standards and rigorous auditing procedures, the mill ensures every bag of flour directly supports biodiversity restoration and soil carbon enhancement, driving toward its target of sourcing 100% regeneratively grown grain by 2030.
Bertie adds: “Our regenerative programme began with a practical question: can we improve how wheat is grown while continuing to deliver the quality and consistency bakers depend on? Working closely with farmers, we developed clear standards, independent auditing and a system that rewards measurable progress over time. Our ambition is to connect farmers, millers and bakers through a more resilient and transparent supply chain, one that supports healthier soils, stronger farm businesses and dependable British flour for generations to come.”
For more information visit www.cotswoldflour.com.
