Media
February 2026
The Scottish Festival of Real Bread (Sat 28 February) and Scottish Bread Championship covered by:Fife Today
Sustain
See a gallery of photos from the day in The Courier.
On the day, BBC Radio Scotland’s ‘what’s on’ guide with Stephen Jardine featured an interview with Andrew Whitley, as did STV Radio’s Saturday Breakfast Show.
The Scotsman features an interview with Dougal Stonebridge of Courie Courie bakery, who won the 2016 Supreme Champion award at the Scottish Bread Championship.
Golspie High School pupils win Silver for their People’s Bread, made from seed sown to baking, the Northern Times reports.
Tom Johnston writes a behind-the-scenes look at being on the judging panel of the Scottish Bread Championship.
Glasgow World and Glasgow Times cover Hinba’s wins.
West Coast Today cover’s Knapdale Artisan Bakery’s awards.
August 2025
Resilience.org republishes Bread of Heaven, a long read by Charlotte Du Cann originally published by The Red Tent. Covering ‘bakers and bread and grain and what happens when you pay attention to the magical connections in life’, and featuring Andrew Whitley back in the Village Bakery days.July 2025
The National reports on our involvement with the feature film Harvest.June 2025
Read a blog post we wrote for Glasgow Community Food Network introducing our flour and our community engagement projects.May 2025
STB Trustee Malcolm Williams shares his baking tips and the background to his Little Eye Sourdough micro bakery with the WirralGlobe for World Baking Day.March 2025
Thank you to Fife Climate Hub for this write up of the Scottish Festival of Real Bread, and for putting on a sourdough discard waffle demo on the day.February 2025
- STB chair Andrew Whitley was interviewed for this Courier article providing background on why many people feel rubbish after eating factory bread – or ‘industrially produced dough products’, as The Real Bread Campaign more accurately refers to them.
- A Positive News story introducing Granton Garden Bakery’s pas-what-you-can scheme. The community garden is one of our longest standing Soil to Slice groups.
January / February 2025 - Scottish Festival of Real Bread
Featured by:The List
Homes & Interiors Scotland
Sustain
Scottish Rural Network
ScotRail’s Inspiration Hub
The SFRB is mentioned within a wider, really interesting article in The Herald featuring Breaducation at Comrie Primary School and community groups including Doughlicious in Dumfries and Bread Club in Whithorn. PDF here.
The Herald, The National and Yahoo News cover the results of the Scottish Bread Championship
October 2024
Positive News cites STB as one example of a business that has benefitted from Pitch Up!, a farming collective that links landowners with organisations that have big ideas but need the space to make them happen. Thank you Balcaskie Estate!October 2024
In The Guardian, STB is namechecked among those working to ‘fill in the gaps’ of lost heritage wheats in a bid to improve Britain’s bread supply.October 2024
An article in The Herald outlines the joys of a harvest food & drink market at Bowhouse, where STB is based, and interviews the producers including ourselves.October 2024
This short video by Scotland’s Farm Advisory Service is a fantastic overview of STB, and the inspiring work being done at Lauriston Farm, Granton Community Gardeners and Granton Garden Bakery.September 2024
STB Chair Andrew Whitley rounds off a BBC Food Programme episode on The Sourdough Library.September 2024
Positive News introduces Scotland The Bread, our Flour to the People and Solidarity Bag projects and ambitions to build The Fife Fermenter.September 2024
We are interviewed alongside Bowhouse traders and producers, and Balcaskie estate manager Sam Parsons, for this Great Taste Awards podcast discussing the social, environmental and economic benefits of buying from independent producers.September 2024
A thoughtful letter written to the London Review of Books by our good friend Charlie Hanks, once of the marvellous Granton Garden Bakery and now baking in Lyon, concerning the difference between breadmaking in the UK and France, and accessibility of Real Bread.August 2024
In a Sunday Times interview, Great British Bake Off participant James Morton recommends Scotland The Bread flour for the recipes in his most recent book The Big Book of Bread.July 2024
The Northern Times covers the launch of Loaf bakery’s ‘pay-what-you-can/feel’ People’s Bread in collaboration with Paul and Flora at West End Stores, Portskerra and STB.March 2024
STB’s Andrew Whitley is quoted in this astute article in The Guardian that ticks off all the reasons for the gulf (of price and quality) between a 45p loaf of ‘bread’ and a £5 sourdough, and starts looking at what we can do to bridge that gap.February 2024
Scottish Festival of Real Bread and Scottish Bread Championship 2024Scottish Food Guide, organiser of the Scottish Bread Championship, summarises the day hereand the Championship here.
The full list of Scottish Bread Championship results is posted on the Edinburgh Bakers Trust website.
The Culinary Kiwi Bird’s Scottish Bread Championship success is celebrated in Grampian Online and Knapdale Bakery’s in West Coast Today.
Fife Today introduces the Festival line-up.
The Scotsman covers the Festival as part of Real Bread Week 2024.
February 2024
The Press & Journal feature long-standing STB supporter Strathpeffer Artisan Bread.February 2024
Bakery & Snacks covers this year’s Real Bread Week, this year themed around breadmakers, and highlights the Scottish Festival of Real Bread.October 2023
The Quintessential Review covers the premiere of Arise! at the Scottish International Storytelling Centre.October 2023
The Conservation Volunteers feature Soil to Slice in their community network bulletin.September 2023
Bowhouse is listed as one of the top 20 foodie destinations in Scotland by The Herald.June 2023
Famly blog features one of our Soil to Slice groups on growing wheat with pre-schoolers.May 2023
Our neighbours Baern feature in The Scotsman’s top 16 places to eat in the East Neuk of Fife: “The Baern menu focuses on bakes, which showcase Scotland the Bread’s flour and veggies from East Neuk Market Garden…”May 2023
‘Currently Scotland grows very little grain which is destined for baking – Andrew and Sam are seeking to change that.’ BBC Radio 4’s ‘On Your Farm’ programme features Andrew Whitley and Balcaskie Estate Manager Sam Parsons.April 2023
- In Episode 97 on Scots Radio, the “team are tryin tae work their wye roon the different kinds o grain we use in Bread. Fae the ancient types, richt up tae fit we use noo wi the help o Food writer and chef, Wendy Barrie an the fowk at the Real Bread Festival at the Bowhouse in Fife. There’s mair than a grain o truth in this programme – as weel as music. Jist jine us. Dinna pit aff.”
- Fife Today highlights a new Soil to Slice project by Fife Coast & Countryside Trust.
March 2023
Jenny Jefferies’ blog in the Farmers Guardian highlights Real Bread Week, featuring a recipe by STB Honorary Chairman Andrew Whitley.February 2023
- Our Miller-Manager Connie showed Edith Bowman around the mill for an episode of Food Fest Scotland on BBC One Scotland – watch it here from 10:07.
- The East Neuk of Fife is dubbed a ‘culinary hotspot’ in the Observer Food Monthly‘s ’30 favourite things in the world of food right now’, with STB given a special mention.
Scottish Real Bread Festival & the Scottish Bread Championship 2023
March 2023:The Argyllshire Advertiser reports on the Knapdale Artisanal Bakery’s Scottish Bread Championship award.
The Northern Times reports on Loaf Bread Company’s Scottish Bread Championship award.
Grampian Online covers The Culinary Kiwi Bird’s Reserve Champion award in the Scottish Bread Championship.
Scots Radio posts audio coverage of the Festival.
Scottish Field reports on the Scottish Bread Championship and Scottish Real Bread Festival.
February 2023:
Tom’s Food covers the Festival, alongside a review of Andrew Whitley’s Do Sourdough.
January 2023:
Fife Today publishes details of the Scottish Real Bread Festival coming to Bowhouse on February 25th 2023.
We’re featured in Bakery Info’s ‘key events’ planner.
September 2022
Andrew Whitley spoke to Co-op Finance for a series exploring co-ops and community business and their links with British Food for British Food FortnightSeptember 2022
Thanks to Jackie Kemp for her introduction to STB in this evocative blog post covering the Falkland Harvest Festival.September 2022
Andrew Whitley was among the speakers at the inaugural Falkland Harvest Festival, highlighted in The Courier and Fife Today.August 2022
Andrew Whitley joined Amit Paul on his podcast, to talk about sourdough and what that can teach us as a society. Key takeaways include: one person’s weed is another person’s biodiversity; the cost of automation and is health simply the absence of sickness?August 2022
Our Honorary Chairman and Real Bread Campaign co-founder Andrew Whitley is quoted in coverage in British Baker and New Food Magazine of the campaign to include the Honest Crust Act proposals in DEFRA’s review of bread regulations and labelling laws.July 2022
STB honorary chairman Andrew Whitley introduces our community benefit society in a blog and video for the University of Glasgow Arts Catalyst, whose primary focus is: ‘to take steps towards addressing challenges identified as significant in the sectors relating to ‘Food: Sustainability, Health, Heritage and Tourism’.June 2022
Speciality Food Magazine highlights ‘artisan washing’ and the Real Bread Campaign’s call for an Honest Crust Act to distinguish true sourdough from poor imitations.June 2022
STB Chair and co-founder Andrew Whitley took part in a discussion for the Ministry of Imagination’s ‘From What If to What Next’ podcast, with host Rob Hopkins and Catriona Milligan from Glasgow charity Bridging The Gap.April 2022
STB and some of our neighbours featured on Munchies‘ One-Armed Chef travel & food show earlier this month, focused on our favourite topic: ‘Scotland’s Food Revolution’.April 2022
‘Rewilding versus food crisis? It’s a false choice’: Vicky Allan in The Herald highlights the importance of maintaining commitments to sustainable farming in the face of a growing food crisis.April 2022
Jo Mackenzie from Black Isle Dairy talks of Scotland The Bread inspiring a reassessment of their farm shop stock further towards produce that adheres to our principle of nourishing, sustainable and ethical food for local folk.March 2022
Scotland The Bread is cited in the Press & Journal as an alternative to imported grain, against a backdrop of increasing concern about shortages linked to soaring energy prices and the war in Ukraine.March 2022
, executive director of the Food Ethics Council, constructs a concise reminder in The Grocer of some of the pressing arguments for Real Bread made from biodiverse organic grain: lower environmental impact, greater resilience and a real incentive not to waste it when it’s a more valued food.February 2022
The National features a Real Bread Week interview with STB Chairman Andrew Whitley outlining the benefits of Real Bread, and how to ensure its affordability and authenticity.February 2022
Stephen Jardine discusses the injustice of food inequality with Scotland The Bread Chairman Andrew Whitley for his Radio Scotland show, and his column in The Scotsman.February 2022
A lovely long read in The Eater covering the history of milling, with a present day assessment and ideal future roadmap (mainly US-based but with plentiful parallels), plus a run-down of the essential differences between white and wholemeal flour, and a visit to the STB mill and chat to our Miller-Manager Connie Hunter.January 2022
The Courier share news of our success in reaching our crowdfunding target.November 2021 - January 2022
Our crowdfunding campaign is covered by:- Kingdom FM
- Country Lifestyle Scotland
- Fife Today
- Scottish Field
- AllMedia Scotland
- Scottish Rural Network
- The Herald
- The Times
October 2021 - The Scotsman
The Scotsman includes us as one of Scotland’s top nine most sustainable businesses.September 2021 - The Telegraph
STB Hon. Chairman Andrew Whitley responds to news of mandatory fortification of white flour with folic acid (paywall).September 2021 - The Times
“All paths lead to Fife for gourmets hunting organic produce with the reopening of Bowhouse farmers’ market this weekend.”August 2021 - BBC Countryfile
BBC Countryfile ran a repeat of their visit to us in 2019 (watch from 36:40), highlighting how much of our Scottish-grown flour isn’t used for Scottish-baked bread, and again taking a tour of our mill.August 2021 - BBC Food Programme
Dan Saladino visits Balcaskie Estate to hear about Flour to the People, Food & Farming Award nominee in the Food Innovation category.August 2021 - Tom's Food!
Tom’s Food blog profiles Scotland The Bread and Andrew Whitley, introducing our work and its background context.July 2021 - British Baker
British Baker looks at how and why craft bakeries can mill their own flour on-site, using our Zentrofan mill as a demo of small-scale milling.July 2021 - The National
Scotland The Bread are cited as an example of organisations working for meaningful food system change.July 2021 - British Baker
STB Chairman Andrew Whitley was, as Real Bread Campaign co-founder, one of a panel to choose 12 new ambassadors for the Campaign.July 2021 - BBC Radio 4 Food & Farming Awards
We are delighted that Flour to the People has been shortlisted for a BBC Radio 4 Food & Farming Award, in the Food Innovation Category.July 2021 - BBC Scotland Out of Doors
Andrew Whitley (starts 02:12) tells the story of how Patrick Shirreff’s 19th century wheats came to be in the Vavilov gene bank in St Petersburg. Shirreff farmed at Mungoswells in East Lothian, now home of course to Mungoswells Malt & Milling, and the descendants of those seeds are now in the ground at Bowhouse following Andrew’s trip to St Petersburg in 2014.May 2021 - Condé Nast Traveller
Condé Nast Traveller magazine rebuts the outdated idea that ‘we in Scotland have great produce but don’t know how to use it’, featuring ourselves and fellow Bowhouse resident (and our Miller-Manager) East Neuk Market Garden.April 2021 - Evening Standard Magazine
A snippet to recommend STB founder Andrew Whitley’s book Do Sourdough.April 2021 - BBC Good Food Magazine
BBC Good Food magazine recommends Scotland The Bread flour.April 2021 - Outside The Box
A blog post from Outside The Box discussing their Falkirk Food Connections team’s involvment in supporting the Forth Environment Link Flour To The People project.February 2021 - The Spectator Magazine
Dan Lepard’s book review of Robert Penn’s Slow Rise: A Bread-making Adventure cites the inspiration for those bread-making adventures as Penn’s reading of STB Chairman Andrew Whitley’s book Bread Matters.February 2021 - Radio New Zealand
STB Honorary Chairman Andrew Whitley was interviewed on RNZ about sourdough and ‘sourfaux’, rye, the decline of fermentation in the breadmaking process and fair access to good bread for all.Real Bread Week 20 - 28 February 2021
Bakery & Snacks: An introduction to this year’s Real Bread Week activity, featuring Scotland The Bread’s Solidarity Bag scheme.Our Solidarity Bag scheme is also featured in a sample of the week’s scheduled activity in the British Baker.
February 2021 - Our Isles
Angus D. Birditt of Our Isles magazine talks to our Miller-Manager Connie Hunter, discussing the importance of using heritage grains, being part of the regenerative movement, and how important it is to build the connection between our farmers and consumers.January 2021 - Paisley Express
The Paisley Express covers The Star Project’s collaboration with Scotland The Bread’s Flour to the People project, which will reach out to local people to teach people to make their own bread.November 2020 - Innovate UK
Flour to the People Project Coordinator Lyndsay Cochrane introduces our Innovate UK Covid-19 rapid response funded project in this short video, and our Miller-Manager Connie Hunter explains the difference between our traditional wheat varieties and conventional bread wheats.October 2020 - Strathspey Herald
Our Flour to the People partner Rosie Gray of Reviving Food discusses the project and Baking in the Community with the Strathspey Herald.October 2020 - The National
Food writer Cate Devine highlights the use of Scotland The Bread flour in the 2020 Veg Cities Chef’s Challenge, this year cooked outdoors at Greenheart Growers market garden in Glasgow.September 2020 - Gather Round Bristol
DO Something New (Bake Sourdough Bread): an interview with Gather Round Bristol, added here to celebrate Sourdough September 2020August 2020 - Zev Robinson
Zev Robinson’s Real Bread Bakers documentary looked at bread, sourdough, community, local food, food supply chains and health benefits. This is the Zoom recording of a Q&A session with most of the film’s interviewees as panelists, including Scotland The Bread’s Chairman Andrew Whitley.August 2020 - Beshara Magazine
Beshara Magazine runs a thoughtful feature reflecting on the resurgence of bread-making during the Covid-19 lockdown, and offers two nourishing poems from Kate Taylor-Beale of The Heritage Bakehouse.July 2020 - The Herald on Sunday
The Herald covers our plans to establish a Scottish grain lab, the Fife Fermenter, and talk to Granton Community Gardeners, one of our most active Soil to Slice groups.May 2020 - Speciality Food Magazine
Rosie Jack, markets & events manager at Bowhouse in Fife (our headquarters) talks to Speciality Food Magazine about the impact Covid-19 has had on business.April 2020 - Zev Robinson's Real Bread Bakers documentary
Zev Robinson’s 28-minute documentary is made available online, featuring interviewees including Scotland The Bread’s Chairman Andrew Whitley. £1 of the £2.30 viewing fee goes to the Real Bread Campaign, please watch and share this inspiring documentary to support the campaign for better bread.The documentary is covered by:
April 2020 - The Herald
Joanna Blythman explores the Covid-19 pandemic’s effect on home bread-making, pointing readers towards Scotland The Bread; Mungoswells Malt & Milling; the Real Bread Campaign‘s ‘Lockdown Loafers’; and Riot Rye Bakehouse and Bread School.April 2020 - The Courier
The Courier interviews Andrew Whitley about the background, aims and future ambitions of Scotland The Bread.April 2020 - BBC
BBC Good Morning and Reporting Scotland cover Mungoswells Malt & Milling‘s decision to move to 85% extraction flour this morning, to better meet the demand caused by a massive upswing in people baking at home during the Covid-19 crisis, including STB Chairman Andrew Whitley’s support for the move.March 2020 - Edinburgh Reporter
The Edinburgh Reporter visits Granton Garden Bakery, who are adapting to baking (with Scotland The Bread flour) in the time of Covid-19.March 2020 - Farming Scotland Magazine
A snippet here from Farming Scotland Magazine, raising the important question of Real Bread’s accessibility.This issue was thoughtfully addressed in detail in episode 5 of Farmerama Radio’s ‘Cereal’ – if you haven’t listened to it, there are some fascinating and imaginative proposals that lead us to this question from more productive directions than simply stamping Real Bread as unaffordable. We recommend you listen to the many articulate, experienced voices in the 45 minutes, but if you want to leap to Andrew’s two-pennyworth you can hear it from 30:50.
(A note to uncross some wires: Scottish farmers haven’t been growing bread grains for ’thousands’ of years, as Andrew is quoted as saying in the article.)
February 2020 - The Daily Telegraph
The Telegraph covers Real Bread Week 2020, featuring Real Bread Campaign co-founders Chris Young and STB Chairman Andrew Whitley.February 2020 - The Courier
Wendy Barrie of the Scottish Food Guide highlights Scotland The Bread’s role in the rise of Real Bread in her blog in The Courier.January 2020 - DO Podcasts
STB Chairman Andrew Whitley’s 2008 DO Lecture ‘Why Bread Needs Time’, in which he sets out the case for a campaign for better bread, is published as a podcast.January 2020 - Sustainable Food Trust
The Sustainable Food Trust highlights Scotland The Bread in a piece examining the future of wheat.
November 2019 - Farmerama
Farmerama Radio launches the splendid Cereal, a six-part podcast featuring Scotland The Bread throughout the episodes.
October 2019 - Irish Examiner
The Irish Examiner writes about sourdough in its food news section, referencing STB Chairman Andrew Whitley’s term ‘pseud-dough’ (supermarket faux sourdough) and the importance of the Real Bread Campaign, which Andrew co-founded, in insisting upon the real deal.
October 2019 - The Guardian
A fantastic ‘long read’ in The Guardian about the revival of heritage wheats and agroforestry, hugely pertinent to Scotland The Bread’s work.
23 April 2019 - British Baker
British Baker cover Batch Edinburgh, a Real Bread event co-hosted by the Real Bread Campaign and Scotland The Bread.
September 2018 - April 2019
On Bowhouse, the food hub where our production unit is based and location for monthly Food Weekends: The List Magazine (17 April 2019), Scottish Field (1 March 2019), The Scotsman (4 September 2018).
23 April 2019 - Oban Times
Coverage of the Scottish Bread Championships 2019 – Oban Times
February 2019 - Sustain
Sustain covers the inaugural Veronica Burke Award from the Edinburgh Bakers’ Trust.
January 2019 - Nourish Scotland's Food Atlas
Scotland The Bread’s work is highlighted among change-makers in Nourish Scotland’s Food Atlas, p.14.
16 December 2018 - The National
Scotland The Bread are included in The National‘s list of five Scottish food producers working with sustainability in mind.
July & August 2018
Scotland The Bread’s relocation to Bowhouse at Balcaskie in Fife is covered by:
- 23 August 2018: Scottish Field
- 9 August 2018: The Real Bread Campaign
- 1 August 2018: British Baker
- 24 July 2018: The Scotsman
- 23 July 2018: The Courier. We should clarify that we are looking forward to working with local bakeries, rather than establishing our own at Bowhouse.
- 21 July 2018: Fife Today
11 May 2017 - Scottish Borders Food and Drink Network
Scotland The Bread (p8) and Bread Matters (p5) share excellent company in the latest Borders Food & Drink Directory. Download it here: Scottish Borders Food and Drink Network (14.3 MB Adobe Acrobat PDF) or pick it up for free in the area.
7 May 2017 - The Sunday Post
The Sunday Post publishes an interview with Veronica Burke introducing Real Bread and Real Bread Week. Read the full interview on our blog here.
5 May 2017 - Scotland Food & Drink
Scotland Food & Drink publishes details of the Scottish Bread Championships on their News pages.
1 May 2017 - The Evening Times
The Evening Times introduces Adelphi Nursery’s Soil To Slice project in the Gorbals in Glasgow. In September the toddlers will be able to eat bread made from the grain they helped sow, harvest, mill and bake. Read more about the Nursery’s project here.
18 August 2016 - BBC Radio Good Morning, Scotland
BBC Radio Good Morning, Scotland reporter Morag Kinniburgh visited Granton community gardeners who are growing Scotland The Bread wheats on busy street corners in Edinburgh – and Macbiehill Agroforestry, where the grain research and community-bakery training are based. Granton is one of six community growing groups in our ‘Soil to Slice’ project.
Listen again (two hours 21 minutes into the programme).
The BBC website also carries an article about the Soil to Slice growers in Granton.
15 August 2016 - The Herald
Cate Devine’s Inside Track column in The Herald welcomes the democratisation of real, artisan bread.
13 August 2016 - The Times
Journalist Cate Devine’s exclusive article in The Times captures the possibilities in community-supported baking with High Rise Bakers and Scotland The Bread.
13 August 2016 - The Scotsman Magazine
In The Scotsman Magazine(PDF 216KB), Use Your Loaf by Veronica Burke highlights the value of locally-produced bread. Three recipes to reduce waste, using leftover sourdough, ciabatta and challah.
9 August 2016 - British Baker
Scotland the Bread features in this week’s issue of British Baker.
2 August 2016 - Scotland Food and Drink
Scotland Food and Drink announces our extended share offer, supported by Just Growth, Community Shares Scotland and Royal Botanic Gardens Edinburgh.