Behind the Lens: Capturing the Stories of the Yorkshire Grain Alliance
By Sophie Stewart, Programme Manager, FixOurFood
Over the last few months, the FixOurFood team has had the immense pleasure of travelling across Yorkshire, to capture the stories of the people powering a quiet revolution in our local food system. Our mission was to create a short film series showcasing the passionate members of the Yorkshire Grain Alliance (YGA), and the experience was nothing short of inspiring.
The YGA is a pioneering collaboration of farmers, millers, bakers, facilitators, and researchers. Their shared goal is to build a more resilient, diverse, and flavourful local grain economy here in Yorkshire. It’s about breaking down silos, fostering communication, and debunking myths on the journey from field to loaf. Our job was to tell their stories, and what a privilege it was.
One day we’d be capturing vast, sweeping landscapes of the Yorkshire Wolds at farms like J Stringer & Sons or the incredible agroforestry strips at Fraser Farms, and the next we’d be in the heart of a bustling bakery, focusing on the intricate, flour-dusted work of a baker’s hands. Each setting had its own unique energy, but the passion was the same everywhere.
Paul Richarsdon, our videographer, summed up his experience:
“As a townie who didn’t own a pair of wellington boots prior to filming, this project was a profound insight into the diverse world of grain. I learned that there is much more to bread than many realise, with great work being done behind the scenes by farmers, millers and bakers who are committed to making supply chains more resilient and produce more tasty. I also learned that you can never have too much footage of wheat.”
From the Soil Up: Farmers Cultivating Change
We began our journey in the fields. At Fraser Farms, we met Hannah and Alex, first-generation farmers who converted their 450-acre farm to organic production in 2018. Seeing their 3,000 newly planted trees and wildflowers woven amongst the crops was a powerful visual testament to regenerative agriculture.
At Side Oven Bakery, run by sisters Hester and Jessica, we saw a business where six generations of family farming meets modern demand. They not only grow and mill on-site but also collaborate with the YGA to grow specific grains like Spelt and Einkorn for artisan bakers.
We also spent a fantastic morning with Mike Stringer of J Stringer & Sons, who values the YGA for the chance it gives him to connect and share experiences directly with the bakers who use his flour. This direct feedback loop is what makes the Alliance so effective.
The Heart of the Matter: Millers and Researchers
The transformation from grain to flour is a magical process, and nowhere is this more evident than at Yorkshire Organic Millers. Nelly and Philip Trevelyan have created a masterclass in resourceful innovation. They use four granite stone mills, powered largely by solar panels, to mill around 350 tonnes of organic grain annually, all sourced from farms within a 40-mile radius.
The YGA isn’t just about practice; it’s also backed by pioneering research. We filmed with Charlotte Bickler of The Grain Lab and Catherine Howell from Seed Sovereignty UK, who are leading groundbreaking trials. They are monitoring genetically diverse lines of wheat, rye, and oats—many never grown in the North of England before—to cultivate a more resilient and sovereign food future for the UK.
The Final Creation: Bakers Crafting with Purpose
The final leg of our journey took us to the bakeries, where Yorkshire grain is turned into exceptional products. At the Fat Pigeon Bakery in Leeds, owner Ruth reminded us of a crucial truth: “The most important thing is it’s got to be delicious, you can’t just sell sustainability”. Her commitment to using the best locally-sourced ingredients is unwavering.
At the Leeds Bread Co-op, a workers’ cooperative founded in 2012, we met member Jenny Bell. She spoke of how the YGA provides an exciting network that allows the co-op to invest more in local grain and understand the challenges faced by farmers and millers.
We also had the pleasure of meeting Alexandra Vaughan, a sustainable food expert whose research is exploring the barriers to wholemeal consumption. Her passion for using diverse grains, and even pulses like chickpeas in cookies, shows the innovative spirit of the YGA.
This series has been a profound reminder that our food system is all about people. The members of the Yorkshire Grain Alliance are proving that a collaborative approach can drive powerful, positive change from the ground up.
We hope these films give you a taste of their passion and inspire you to connect with the source of your food.