We source and stone-grind British grain to protect flavour, fibre and nutrients. The result is pasta that tastes of spelt, emmer or einkorn, not just “pasta.”

We choose organic wherever possible. Most of our award-winning range is certified, with more to come. Unlike many, we do not borrow the word “regenerative.” For us, organic remains the only guaranteed way to keep chemicals out of food and soil while supporting biodiversity across the British countryside.

Ancient grains like spelt, emmer and einkorn are at the heart of our range. Alongside them we trial new British varieties and create functional blends.

One example is our Spelt and Fava Bean Sedani Rigati with 30% British-grown fava bean flour. It adds a natural protein lift without ever compromising on flavour or bite.

Certified organic by the Soil Association, we work closely with farmers who focus on land regeneration and grain diversity. Our pasta helps support crop resilience, biodiversity and reduces carbon emissions by cutting down on food miles.

Our packaging is another key part of our commitment. We use NatureFlex, a certified compostable material suitable for home and industrial composting, and even marine biodegradation. We also use heavy-duty stitched paper sacks for kitchens and families who cook a lot.