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.
