Mungoswells Farm spans 550 acres in the heart of East Lothian, a region renowned for its fertile, high-yielding farmland, earning it the title ‘The Breadbasket of Scotland’. Situated north of Haddington, our family-owned farm grows a variety of crops, including the wheat that makes all our flours. When it comes to provenance, our flour sets the standard. The McDowall family has farmed at Mungoswells for over a century. We sow the wheat, tend the crop, harvest the grain, mill the flour, and package every bag, right here on the farm. We believe that keeping things local matters.

Now more than ever, growing locally is essential. In a world of needlessly long supply chains and escalating emissions, homegrown food is the way forward. In 2023, food transport alone accounted for around 20% of global CO2 emissions. That’s just one of the many reasons why we believe locally milled flour is the future. At Mungoswells Malt & Milling, we avoid the unnecessary food miles. Keeping things local means better quality, full traceability, and a smaller carbon footprint. It’s better for the planet, and better for your baking.

For centuries, East Lothian has been at the forefront of agricultural progress, harnessing innovative approaches and refined concepts to increase farming efficiency. The origin of farming in East Lothian is estimated to date back around 6,000 years. The region’s fertile farmland proved perfect for crop growing, experiencing dramatic transformation during the Agricultural Revolution of the 18th and 19th centuries. 

The mid-to-late 20th century brought another wave of change, with rapid expansion and technological advancements reshaping East Lothian’s agricultural landscape. Innovation has continuously been at the heart of Mungoswells. In the early 1800s, Mungoswells became the home of Patrick Shirreff, a pioneering farmer and wheat hybridisation specialist. His groundbreaking work in developing new wheat varieties earned recognition from Charles Darwin, prior to the publication of On the Origin of Species. In the 1920s, Major Andrew McDowall made a significant contribution to agricultural innovation by building one of the world’s first electric tractors in the farm workshop. The inventive spirit, deeply ingrained in the farm's history, may have been the very reason for Angus McDowall’s latest endeavour.

Flour should be as natural as the grain it comes from. Our award-winning flours are completely additive-free (apart from the raising agent found in our self-raising flours!), offering a more natural alternative to many commercial flours. At Mungoswells, we believe that additive-free should be the standard for flour, echoing the important work of The Real Bread Campaign, and providing bakers with a high-quality and healthy ingredient. 

Unlike commercial white flour, small darker flecks can be seen within the flour produced at Mungoswells. These are tiny particles of bran, the outer protective skin on a grain of wheat. These bran particles contain additional proteins and fibre and add further flavour to the flour. Our wholemeal range truly have nothing taken out or put in. This results in a more nutritious choice, as wholemeal flour retains the wheat germ, which is rich in B vitamins and antioxidants, and provides extra fibre for better digestive health. Our range of flours can be used to create a variety of foods, from hearty breads and malted loaves to pizzas, cakes, and scones.

Mungoswells Malt & Milling produces a wide range of both organic and non-organic flours, available in 1.5kg and 16kg bags. All our milling and packaging takes place entirely on the farm, keeping food miles to a minimum.