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FARMERS & PRODUCERS

Being a part of the many amazing independent producers in the grain chain is something we are passionate about and strongly believe in. We've chosen to work with independent farmers, millers and a variety of other producers that share our common values, are invested in caring for the environment, the planet and committed to making a great product. 

 Gilchesters 

"Quality is not a coincidence, it is the result of a considerable effort."

 We first fell in love with Gilchesters double milled Semolina by happy accident, stumbling across their flour after calling in at the Quality Chop House Shop in Farringdon on a bike ride pit stop during the lockdown summer of 2020. Using it extensively in my pasta making at home, this flour with its gloriously golden hue and warm toasty flavour was without a doubt the natural choice to use for Pastaio a Mano's Signature blend pasta. 

Gilchesters Organics is a farm and flourmill headed by Andrew & Sybille Wilkinson, located on the site of a roman fort situated two miles north of Hadrian’s Wall.

Andrew is an organic cereal specialist, who has over thirty years of experience in farming heritage grains. The team at Gilchesters work with nature, growing heritage grains alongside herds of rare-breed cattle to combine a balance between farming and wildlife conservation.

Employing organic farming methods through rotation of crops and animals on each field, allowing them to produce the food people want in harmony with nature's surroundings and ensure the soils are never depleted of naturally occurring minerals and nutrients.

Gilchesters flour is produced utilising stone milling. Unlike mass production flours which shatter the grains by passing through rollers, stone mill wheels rotate at a much slower speed than roller mills and produces less grain damaging heat. This gentle process leaves a much higher concentration of natural minerals and vitamins intact, and all of their flours still have the wheatgerm so are therefore rich in essential oils.

 

We are also excited to be discovering, working with and featuring products that we love to use with our pasta from other small independents. Small businesses that share our common values and champion a small batch approach.

Green Olive Groves 

Single-origin variety EHEV Koroneiki Olive Oil, hand selected from generationally cultivated groves of just 1500 trees 

Over the last eighteen months, we've been lucky enough to get to know the Vardakis brothers, their small family business and the superb Olive Oil that they produce which has become a permanent fixture in our kitchen!

Located in the Messara valley in central southern Crete, Greece, Grandfather Vardakis started Green Olive Groves with only a handful of trees. Gradually cultivating and expanding each harvest over the years to the grove's now 1500 trees. Passed down through the generations to his children, every late fall the Vardakis family produce their early harvest extra virgin Olive Oil using traditional methods, respecting the trees and the environment.

The olive variety is Koroneiki, famous for yielding a high quality oil with pronounced pungency, fruitiness and light bitterness. Produced to the highest of standards, each year the family carefully select the eligible trees to harvest, gather, press, filter and bottle in a single day from a single grove to produce their olive oil.

What do they do differently?

It is the timing of the harvest, aiming for quality of product rather than high yields.

This ensures that you have an amazing and unique experience every time you dress your dish, sprinkle to your salad or dunk your favorite loaf. Finally, they believe in the excitement that every season can offer. Weather is the driving force behind how the olive oil tastes. Every year will be different from the previous and that makes the product unique!

Green Olive Groves is bottled in Bag-in-Box®️ packing method that preserves the aromas and flavours until the last drop.

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