September 2022Andrew Whitley spoke to Co-op Finance for a series exploring co-ops and community business and their links with British Food for British Food Fortnight
September 2022Thanks to Jackie Kemp for her introduction to STB in this evocative blog post covering the Falkland Harvest Festival.
August 2022Andrew 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?
July 2022STB 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 2022Speciality Food Magazine highlights ‘artisan washing’ and the Real Bread Campaign’s call for an Honest Crust Act to distinguish true sourdough from poor imitations.
April 2022STB 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 2022Jo 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 2022Scotland 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 2022The 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 2022Stephen 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 2022A 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 2022The Courier share news of our success in reaching our crowdfunding target.
October 2021 - The ScotsmanThe Scotsman includes us as one of Scotland’s top nine most sustainable businesses.
September 2021 - The TelegraphSTB 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 CountryfileBBC 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 ProgrammeDan 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 BakerBritish 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 NationalScotland The Bread are cited as an example of organisations working for meaningful food system change.
July 2021 - British BakerSTB 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 AwardsWe 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 DoorsAndrew 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 TravellerCondé 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 MagazineA snippet to recommend STB founder Andrew Whitley’s book Do Sourdough.
April 2021 - BBC Good Food MagazineBBC Good Food magazine recommends Scotland The Bread flour.
February 2021 - Radio New ZealandSTB 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.
February 2021 - Our IslesAngus 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 ExpressThe 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 UKFlour 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 - The NationalFood 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.
August 2020 - Zev RobinsonZev 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.
May 2020 - Speciality Food MagazineRosie 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 documentaryZev 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 CourierThe Courier interviews Andrew Whitley about the background, aims and future ambitions of Scotland The Bread.
April 2020 - BBCBBC 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 ReporterThe 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 MagazineA 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 TelegraphThe Telegraph covers Real Bread Week 2020, featuring Real Bread Campaign co-founders Chris Young and STB Chairman Andrew Whitley.
January 2020 - DO PodcastsSTB 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.
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.
5 May 2017 - Scotland Food & Drink
Scotland Food & Drink publishes details of the Scottish Bread Championships on their News pages.
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).
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.