WILDFARMED TOUR BAKERIES NATIONWIDE TO GIVE AWAY 1000s OF BAKED GOODS

Supporting Customers, Farmers and Hospitality this March, whilst Bringing Awareness to Regenerative Farming.

Regenerative farming pioneers, Wildfarmed (www.wildfarmed.co.uk) have collaborated with 20 bakeries nationwide and will tour London, Manchester, Darlington, Skipton North Yorkshire, the Lake District, Nottingham, Oxfordshire, Sheffield and the Cotswolds every week throughout March to give away 1000s of baked goods, made with Wildfarmed flour, to introduce the regenerative message and support bakeries across the country. All shoppers need to do is turn up at their favourite local bakery and say, “Show me the Wildfarmed”, whilst stocks last.

Participating bakeries in London are British Patagonia, Aries Bakehouse, Signorelli, Sourdough Sophia, Beaten by a Whisker, Layla Bakery, Chatsworth Bakehouse, Ozone Coffee and Bun Dat; also taking part are Manchester's Companio and Holy Grain; Darlington's Bakerman, winner of Britain's Best Loaf 2022; Skipton's Keelham Farm Shop, the Lake District's More? Artisan; Nottingham's Good Honest; Oxfordshire's Orange Bakery; the Cotswolds' MOR Bakery and The Long Table and Sheffield's Marmadukes.

 A full list of participating bakeries, the dates of their giveaways and their offerings as follows:

• 10th March – Bakerman, Darlington – Baked Goods
• 11th March – Aries Bakehouse, London SW2 – 100% Wildfarmed Baguette
• 17th March – Signorelli, London E20 – Croissants & Focaccia
• 23rd March – Beaten by a Whisker, London E17 – Bun
• 23rd March – Keelham Farm Shop, Skipton North Yorkshire – Keelham Sourdough
• 24th March – Sourdough Sophia, London N8 – Wholemeal Loaf
• 30th March – Companio, Manchester – Wildfarmed Baguette
• 30th March – Good Honest, Nottingham – Pecan Buns & Sourdough
• 31st March – Holy Grain, Manchester – Baked Goods
• 31st March – Ozone Coffee, London E2 – Wholemeal Bran Cake
• 5th April – Orange Bakery, Wallington Oxfordshire – Wholemeal Loaf
• 7th April – Marmadukes, Sheffield – Baked Goods
• Date TBC – More? The Artisan Bakery, Lake District – Wholemeal Sourdough
• Date TBC – Chatsworth Bakehouse, London SE19 – Pizza
• Date TBC – Layla Bakery, London W10 – Wholemeal Loaf
• Date TBC – The Long Table, Cotswolds – Baked Goods
• Date TBC – Bun Dat, South London – Baked Goods

www.wildfarmed.co.uk/this-ones-on-us

 Ever conscious to support their stockists and customers, January '23 saw Wildfarmed give away £250 dinner tabs, totalling nearly £5000, supporting hospitality in a traditionally tough time of the year, and bringing joy to diners whilst pockets are tight.

What is Wildfarmed?

Wildfarmed is a food business that represents change. By farming differently, in a way that works with nature, Wildfarmed flour is regenerative, fully traceable and tastes better. Wildfarmed wheat is grown in nutrient rich soil without the use of pesticides, herbicides, or fungicides, where grasses, trees and perennial plants are put back into the "fields of single crops", restoring biodiversity, soil and ecosystem health. Farmers are rewarded for the quality of their grain within a supply chain that empowers businesses and consumers to become part of the solution to the world's most complex problem: climate change. 

Embraced by Michelin-starred restaurants, pasta and pizza chefs and leading bakers across the country (highlighted stockists include Manteca, Strakers, Moro, Fallow, Hide, Pizza Pilgrims and Jolene), customers can support Wildfarmed's mission to become the biggest soil regeneration programme on British arable land just by visiting their favourite bakery, neighbourhood eatery or fine dining establishment. 

THE WILDFARMED MISSION

Wildfarmed's mission is to restore biodiversity within arable fields, and to improve soil and ecosystem health whilst creating a traceable field to plate network which allows consumers to participate in this restoration. All Wildfarmed products are grown without the use of pesticides, herbicides or fungicides, in a system that increases soil biodiversity and produces nutrient dense food. Wildfarmed's farming approach is committed to improving soil health, and there is a multitude of ways they do this, from poly-cropping, to cover crops, to strip tilling. Ultimately, if we can get grasses, trees, and perennial plants of all kinds back into the “fields of single crops” that cover two thirds of the country, we can make agriculture a solution to our biodiversity and climate crises rather than a contributor. 

By combining multiple wheat variations, multispecies permanent pasture, high density grazing by sheep or grass-fed cattle, compost teas and bio-stimulants, strip tillage and inter-row mowing plus other techniques, Wildfarmed estimate that they can build organic matter by 0.1-0.2% every year. 

Wildfarmed flour doesn't just affect one part of the sustainability transition, it helps to: 

• Increase biodiversity in soil
• Promotes food education
• Reduce carbon emissions
• More nutrients in the flour = better human health 

THE WILDFARMED PRODUCT

Wildfarmed's wheat is grown in fields full of diversity in soil teeming with life. Growing multiple varieties of wheat in healthy soil provides the flour with a nutty, depth of flavour not found in monocultures, Wildfarmed stone mill their grain at an eighth-generation family mill in the Cotswolds, grinding all three parts of the grain together into a fragrant, golden flour. 

WILDARMED FOUNDER STORY

Andy Cato is a mixed arable and livestock farmer and co-founder of Wildfarmed. He is the first Englishman to be awarded the Chevalier de L'Ordre du Mérite Agricole – the equivalent of a knighthood for services to agriculture. Andy's unique Wildfarmed method brings the concept of rewilding to farming, combining the best of nature with modern technology to create thriving ecosystems and diverse, healthy soils. His original 100Ha farm in Gascony, where his farming journey began, was recognised as the most innovative farm in France when awarded the prestigious Lauréat National de l'Agro-Ecologie 2020. Now back on British soil, Andy is on a mission to take what he's learned and help other farmers adopt his Wildfarmed system so they can produce wheat that is not only tastier and more nutritious it also restores biodiversity. The National Trust recently awarded Andy a rare 20-year tenure of a 295Ha organic farm in Oxfordshire which is now the home of Wildfarmed. 

George Lamb is the co-founder of Wildfarmed and GROW. George spent the first half of his professional career working in the entertainment industry and following a revelatory breakthrough in 2012, George has been figuring out how best to use his position and influence to make a positive, meaningful and lasting impact on society. In 2018 he founded GROW – a life skills education programme that works in schools and communities to promote mental wellbeing, physical health, and a more hands-on relationship with nature. And in 2019 he helped co-found Wildfarmed – a regenerative farming business that grows delicious, nutritious food in a way that respects the natural systems that all plants and animals (including us) need to survive and thrive. 

Edd Lees worked for more than 20 years in financial markets and investments. With leadership positions from a young age, he has vast experience of building and developing teams. Serendipitously, he got talking to his friend, George, at a point in his life where he was looking for a change and to do something that contributed to society. Edd left his job as global co-head of Sunrise Brokers to become a co-founder in Wildfarmed. 

Find Wildfarmed on social media: 

Instagram: www.instagram.com/wildfarmed

Twitter: www.twitter.com/wildfarmed

To request samples, images, or interviews, please contact Right Hand PR:

Alex Godfrey: alex@right-hand.co // 07739 804 670