Inchindown Farm Grains

Col Gordon moved away from the family farm in Invergordon for eight years in order to learn more about ecological ways of growing grains, initially from ‘heritage grain’ pioneer John Letts in the south of England, whose approach leads to the fields being more resilient to pests and disease, producing flour with greater depth of flavour and greater density of nutritional properties than more modern cereals. Taking what he’d learnt from John and other pioneers of non-commodity grains, Col returned to Inchindown Farm and started an ambitious research and breeding project in collaboration with various other growers across the UK. Their aim is to identify a large number of the most promising and genetically diverse lines, which thrive on their own and have good flavour and baking qualities.