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A new field to fork experience for 2015!

Posted Mar 26th, 2015

Yesterday, with The Royal Agricultural University, FWP Matthews Flour Millers and Hobbs House Bakery we launched ‘The Wheat Project‘, which will take over the festival’s allotment patch this summer. Building on the success of last year’s Potato Patch, Alex James was joined by Fabulous Baker Brothers Tom and Henry Herbert and children from Kingham and Bledington Primary Schools’ to plant wheat and rye seeds that will be ready to harvest at this year’s Big Feastival.

Over the weekend, festival-goers will be encouraged to pick their own wheat or rye with The Royal Agricultural University. They will then mill it into flour at our on-site mill with the help of FWP Matthews Millers, before joining the team from Hobbs House Bakery to make their very own dough and produce wonderful flat bread creations.

Tom Herbert of Hobbs House Bakery said: “Our Grandfather used to grow and mill his own wheat for his bakery. We are delighted to be sharing this same experience with the next generation. Our life is a celebration of food, and to go to a festival where food is on the main stage is going to be tasty. We are hungry for this.”

The Royal Agricultural University

The Big Feastival is delighted to be working with a team from The Royal Agricultural University to launch this year’s ‘The Wheat Project’. Established in 1845, the University in Cirencester is recognised nationally and internationally as a leader in the delivery of education, research and consultancy in agriculture and the rural environment.

Hobbs House Bakery

Hobbs House Bakery was established in the Cotswolds in the 1920’s and are a true family business with five generations of baking experience and home to the Fabulous Baker Brothers, Tom and Henry Herbert. We believe that handmade bread should be available to everyone. Our bread is baked in Chipping Sodbury and supplies our three Cotswold shops and customers throughout the South West.

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