Are you ready for a rural food revolution?

Our field to loaf day celebrates the bread making tradition that started on Compagnes Drift Farm in the late 1780’s. Please join us in experiencing every aspect of this ancient process - from the wheat harvest and grain milling, to when the loaves of bread come out of the traditional wood fired oven. Saturday 12th December 2015 10am at the old mill on Beaumont Family Wines Expect a tractor ride to the wheat fields, where a harvest demonstration using scythes and sickles and an 80 year old combine harvester will take place. Once the harvest is complete we will show you how the grain is converted into flour in the Vitruvian mill. This flour will be kneaded into dough and baked in our wood fire

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