The McDowall family purchased Mungoswells in 1920 from Hopetoun Estates and moved from Galloway in 1924. Located north of Haddington in  Scotland's 'bread basket' county of East Lothian, Mungoswells spans 550 acres of rich arable farmland. We grow cereals, beans and clover, with 235 acres dedicated to organic farming and the rest managed using conventional (non-organic) methods.

In the early 1800s, Patrick Shirreff, a pioneering figure in wheat breeding, began selecting and developing new wheat varieties at Mungoswells. His work was even acknowledged by Charles Darwin prior to the publication of 'On the Origin of Species.' Although these historic varieties were grown on the farm for many years, we have since found that modern strains offer significantly better yields and quality.

Innovation has long been a part of the Mungoswells story. In the late 1920s and early 1930s, Major Andrew McDowall built one of the world’s first electric tractors in the farm workshop. It is perhaps this innovative spirit that has led Angus McDowall to our most recent diversification, flour milling.

In 2008, Angus began constructing a small maltings facility to process his own barley and wheat grown on the farm into malt, ready for brewers and distillers crafting beer and whisky. Recognising that most microbreweries lack their own crushing facilities, he purchased a small mill to meet this demand. Mungoswells malt is packaged in either 25kg or 250kg bags. 

After acquiring the mill to crush malt, we gained the capability to mill wheat and produce our own flour using grain grown right here at Mungoswells. With a considerable portion of our farm dedicated to organic practices we are able to produce a wide range of flours, both organic and conventional (non-organic), including Bread Flour and Plain Flour. In total, we provide 15 varieties, all milled and packaged on-site in 1.5kg and 16kg bags. Visit our Products page to explore the full range.

Our flour is made using as much wheat grown at Mungoswells as possible, priding ourselves on the traceability of our produce. As volumes have expanded however we have had to look first Scotland wide then south of the border. We grow various wheat varieties, both organic and conventional, each suitable for making different types of flour. Hard wheat varieties like Paragon and Mulika are used to produce strong bread flour, while softer varieties like Barrel and Tuxedo are ideal for plain or self-raising flours, perfect for cakes, biscuits, and more. 

Unlike commercial white flour, ours contains small darker flecks—tiny particles of bran, the outer protective layer of the wheat grain. Rich in protein and fibre, bran not only adds nutrition but also enhances the flavour. Our wholemeal flours are truly unrefined, with nothing removed or added, and you’ll notice the visible flakes of bran throughout. Our flours can be used to create a wide variety of delicious foods, from hearty wholemeal breads and malted loaves to pizzas, cakes, and scones made with our plain or self-raising flours.