Beremeal is flour made from Bere, an old variety of six-row barley described as having an earthy, slightly astringent, nutty flavour. Traditionally used to make a bannock, a specialty of Orkney, Shetland and the Western Isles. Beremeal was widely used throughout Scotland where barley bannocks were eaten as the main bread. Hand mills or querns produced Beremeal for household purposes while watermills produced meal on a larger scale. It is also available as bere flakes & bere berries

Beremeal is only produced at Barony Mills. The current miller Alister Harcus learnt his skills from Rae Phillips, whose father and grandfather were millers at Barony Mill before him. Alister carries on the tradition with enthusiasm and knowledge, creating a unique product appreciated by cooks and chefs. Built in 1837 Barony Mills has remained relatively unchanged and still uses the original machinery and techniques to make high quality Beremeal. Available from Barony Mill & on mainland from delis & independents supplied by Green City Coop. For a full map of stockists check out Barony Mill link here.

Beremeal bannocks are absolutely delicious and on the menus at Lynnfield Hotel & Sheila Fleet Kirk Gallery & Cafe

http://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/beremeal/

photo: Wendy Barrie

Fields near Barony Mills, Orkney; bere bannocks & risotto recipes from our book