Episode Details

A new flour mill is rising in East Lothian, Scotland — Tantallon Mill — poised to revolutionize the local food chain by linking farmers directly with bakers. With a £170k investment (including £65k from Scottish Government funding), this isn’t just about grinding wheat — it’s about rebuilding trust, quality, and transparency from field to loaf. Set to launch trial runs in December and full operations by February 2027, the mill will process 500 tonnes of regional wheat annually — enough to bake bread for nearly every resident of Edinburgh and beyond. It’s a bold return to roots for the company, reclaiming control over its ingredients and rekindling its original mission since 2017.

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