Scotland The Bread recently launched three own-brand flours made from historic Scottish wheats that are being registered as Conservation Varieties. The Community Benefit Society has thus far been based at Macbiehill Farmhouse (near West Linton), which is also the home of Andrew Whitley who, with STB co-founder Veronica Burke, has for some years been a prominent promoter of healthier bread produced in more sustainable and locally controlled ways.
Scotland The Bread is moving into the next chapter of its story: we are currently planning to move its main operations to the Bowhouse at Balkaskie Estate in the East Neuk of Fife. This is to allow the scaling up of flour milling and related activities and generate the operating surplus that will allow us to address the other aims of the Community Benefit Society.
Ten hectares of winter wheat and rye have been sown at Balcaskie Estate and a further nine hectares of spring varieties will bring an expected total of 50-60 tons of milling grain for the period September 2018 to August 2019.
We are therefore looking for a Miller-Manager to oversee the milling, handling and marketing of this harvest. The full job description can be found here (PDF) – please circulate it to potentially interested parties.
The role will be based at Bowhouse; see below for more information about the Estate:
The 1800 hectare Balcaskie Estate, owned by the Anstruther family, comprises a mixture of let and in-hand farms and is “committed to cultivating and caring for the natural environment, nurturing local business and supporting the vibrant community”. The wide variety of land and soil types supports an equally broad range of farming activities including potato, vegetable and cereal growing, and livestock breeding and fattening. The land on which Scotland The Bread grains are growing is organically certified and much of the Estate is undergoing organic conversion.
The Estate is a pro-active member of a number of collaborative initiatives, including Food from Fife, a non-profit organisation promoting food production and food tourism in Fife. To improve the ‘field to fork’ supply chain, the Estate has converted the Bowhouse as a collection of production units and a covered market space for producers and consumers.