Spelt flour firm to double production

Spelt flour firm to double production

An Aberdeenshire-based family firm has marked its first year in business by producing its 12th batch of Scotland’s award-winning stoneground spelt flour.

Since the launch of Westfield Spelt in January 2017, 12000 kilos of the product has been sold to shops and restaurants across the North-East, with plans to more than double production in 2018.

Westfield Farms of Inverurie, which is owned by the Sorrie family who launched Ola Oils in 2008, was inspired to grow and produce spelt due to the speciality flours stocked in the family’s retail business, The Green Grocer, in Inverurie.

The grain, which is high in nutrients, protein and vitamin B, is grown and de-hulled on-site at Westfield Farm on a plot spanning more than 20-acres, before being stoneground at Golspie Mill, the only remaining traditional water-powered mill in mainland Scotland.

John Sorrie, who has been running Westfield Farms for 17 years designed and built a bespoke de-hulling machine to diversify into spelt production. 

After just six months of being harvested, it won best new retail product at the 2017 North East Scotland Food and Drink Awards in March 2017, closely followed by the Two-Star stamp in the Great Taste Food and Drink awards in August 2017.

Mr Sorrie said: “Spelt flour is higher in protein than wheat flour and much lower in gluten, and we were inspired to grow and produce Westfield Spelt due to its wide range of health benefits.

“Westfield Spelt has been extremely popular since we started production a year ago. Winning two important accolades after only producing it for such a short space of time was a great achievement for us.

“A number of restaurants across the North-east use the flour, and it is sold in various shops. We had no idea just how popular it would be with our customers, which means we will double production to meet demand in 2018.”