Lockerley Estate Flour
Flour milled from wheat grown regeneratively on our Hampshire farms —
farming with nature from field to flour
Our mission is to bring the farmer, miller, baker and community together
At Lockerley Estate, our flour begins in the soil — shaped by regenerative farming, diverse crop rotations and the varied soil types across our Hampshire farms. Recognised with multiple regenerative farming awards, the wheat we grow is farmed with nature, harvested and milled locally to create high quality flour that reflects our landscape and our values.
Our Wheat and How We Grow it Regeneratively
We grow a mixture of winter and spring wheat varieties across 13 different soil types — from shallow chalk to heavy clay. Each field is managed individually, directly shaping the quality of the flour we produce.
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We choose varieties for grain quality, natural disease resistance and low input requirements. More than half of our wheat is grown as blends, where different varietal traits complement one another throughout the season for resilience and improved grain quality.
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A Diverse Rotation That Builds Soil Health​
Wheat sits within a wide rotation of barley, oats, peas, beans, oilseed rape, herbal leys and stewardship options. Using direct drilling, we eliminate unnecessary soil disturbance, helping protect carbon stores, retain moisture and support the thriving biological ecosystem beneath our feet.
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Targeted use of cover crops, companion crops, catch crops and grazing livestock keeps soils aerobic and nutrient‑balanced. Where needed, low‑disturbance subsoiling improves structure without disrupting the biology we work so hard to protect. ​Throughout the growing season we use SAP analysis to measure the plants health, and where needed micronutrients are used to balance the crop.​​
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Milling
From Grain to Flour - A Regenerative Supply Chain
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Lockerley Estate flour is grown, milled and packed through a close working partnership between Lockerley Estate and Matthews Cotswold Flour. Our wheat is certified regenerative and grown with a focus on improving soil health, increasing biodiversity, sequestering carbon and enhancing water quality and resilience. Once harvested, it is collected directly from the estate by dedicated grain vehicles and transported straight to the mill — a genuine farm‑to‑mill supply chain with complete traceability and minimal food miles.
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Each season, key characteristics such as protein level, Hagberg falling number, specific weight and baking performance are analysed, with only the best‑performing fields selected for Lockerley Estate flour. Quality is chosen — not averaged.
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​When the next harvest is ready, freshly milled flour is delivered back to the estate — closing the loop between farm, mill and food business. This partnership is built on shared standards, careful stewardship of the land, reduced transport miles and a commitment to flour that supports both outstanding baking and resilient British agriculture.​
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Our Flours
Every bag is 100% British, fully traceable back to Lockerley Estate, and crafted to deliver outstanding, reliable results in the kitchen.
High Protein Strong White Bread Flour 1.5kg
High Protein Strong White Bread Flour 16kg
Plain Flour 1.5kg
Self Raising Flour 16kg
Self Raising Flour 1.5kg
Plain Flour 16kg
How to order
Flour is available in retail and trade quantities.
For wholesale pricing, bakery supply, or stockist enquiries, please contact us directly.
From Those Who Use Our Flour
"We are proud to use Lockerley flour in our bakery for both our croissants and our loaves. Knowing that the grain is grown locally and farmed regeneratively makes a real difference to us - not just philosophically, but in the quality of what we bake every day.
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The flour performs beautifully: strong, consistent, and full of character, giving our bread depth of flavour and our croissants the structure and lightness we look for. It’s a pleasure to work with ingredients that feel truly connected to the land.
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One of the highlights for our team has been visiting the farm itself - seeing the grain growing in the fields and even riding on the combine harvester at harvest time. That connection, from field to flour to finished bake, reinforces why we do what we do.
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Using Lockerley flour allows us to offer our customers bread and pastry that tells a local story, supports regenerative farming, and genuinely tastes better and that’s something we value enormously."
Liz, 108 The Bakery