Sowing, Growing & Milling at Mungoswells

On today’s episode Mark is joined by Angus McDowall from Mongoswells Farm. Mungoswells flour begins in the fields of the family farm in East Lothian, a region known as the ‘Breadbasket of Scotland’. What started as a passion project has since evolved into a unique field-to-flour operation. They sow, grow, harvest, mill, and package on-site, offering both organic and non-organic flour, with the aim of keeping the entire process as local as possible. The farm has been in the family for 100 years and began selling flour in 2015. Timestamps01.27 Introducing Angus McDowall 05.00 Diversifying into malting and milling 11.38 The farm rotation 15.16 Wheat protein content 17.17 Wheat varieties 21.29 Grain qualities that make a good flour 23.00 A family operation 26.18 Seasonality of sales 27.10 Rye and spelt 28.08 Award winning flour 29.48 Angus’s take home message ResourcesOrganic Information | Helping farmers in Scotland Organics In Scotland Series | Helping farmers in Scotland Winter Wheat Choices 2025/26 | Helping farmers in Scotland Website: www.mungoswells.co.uk Contact Mungoswells: [email protected] Get in touch with our host: [email protected] For more information, visit www.FAS.scot Facebook: @FASScot National Advice Hub Phone: 0300 323 0161 Email: [email protected]