Michael Shaw – Golspie Mill – Peasemeal

Michael Shaw – Golspie Mill – Peasemeal

Slow Food UK is incredibly proud to have Ark of Taste producers like Michael Shaw from Golspie Mill on board. Please read more about Michael and his forgotten food Peasemeal below.

How Michael got into producing Peasemeal and why he chose this particular product
A New Zealand sheep shearer in his younger days, Michael used to travel the world for work. An average year would see him hop from New Zealand, to America, to Scotland, to Australia before returning to his home land. The travelling stopped once Michael got married and he was on the look-out for a new profession. By chance his wife’s friend’s dad, Fergus, ran Golspie Mill on Sutherland Estate. After learning the art of milling from Fergus, Michael took on the running of the mill in the summer of 2001 (although Fergus still lives nearby to offer advice).

The challenges that Michael is facing producing Peasemeal
Producing Peasemeal is a dying art, with Golspie Mill being on of the few mill’s producing this flour in the traditional way. Being a traditional water powered mill makes the production process extremely time consuming as Michael is only able to power the grind stones for 2 / 3 hours a day. He can grind almost every day, except sometimes in the height of the summer when water is a bit scarcer. Michael has to wait overnight to replenish the water supplies before he can continue with the process. The first step in this process is to roast the peas, which are then ground through three separate grind stones to produce a very fine, yellow powder. Michael generally sells his peasemeal to wholesalers in Scottish central belt and Aberdeenshire. The product is popular with the older generation who know the product from their past but is also receiving some increasing  attention from vegetarians and vegans, which are drawn to the high protein content of the flour.

Products that Michael is offering
Peasemeal, Wholemeal bread flour and rye flour (Unfortunately Beremeal is no longer produced)

Michael’s favourite Peasemeal recipe
Michael particularly enjoys making a Peasemeal porridge/thick soup with the flour especially during the winter months. All you need to do is to mix ½ cup of peasemeal with 1 cup of water and place it over heat. Stir until the mixture thickens up. Add a little salt and pepper, and if you’re feeling indulgent, a little knob of butter and you have yourself a beautiful winter warmer.

Contact details:
Address: Dunrobin, Golspie, Sutherland, KW10 6SF
Email: [email protected]
Phone: 01408 633278
Web: www.golspiemill.co.uk/default.htm

 “I work away mainly by myself in the mill, feeling like I’m doing nothing special so it’s really nice when something like the Ark of Taste Programme gives a bit of recognition to what I and other small producers do.” Michael Shaw


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