How we grow wheat at New Hall Mill

Every year, our keen volunteers cultivate a selection of wheat and other cereal species in the wheat cage in the miller's garden. In another post, you can find out what we are growing in the wheat cage in 2025. This living exhibit is a key part of how we bring the story of bread to life, from the humble grain to our daily toast and sandwiches. By showcasing different grains and traditional growing methods, we offer visitors a chance to appreciate the agricultural origins of one of our most essential foods.

We begin in winter, by starting off the seedlings indoors. Unfortunately, it took three attempts to establish the 2025 crop! A mouse managed to infiltrate the trays of tiny seedlings twice during the winter, and decided that it was his Christmas treat. They were razed to nothing, long before they'd got big enough to put outside.

Once the trays of seedlings are established, they can be placed into the two cold frames for growing on until they are strong enough to transplant into the main cage. In February it was looking very bare!

One of our Friends, David, has taken the wheat cage under his wing. Here he is in early March, transferring his seedlings into the cold frame. This environment should keep the seedlings safe from birds and other wildlife.

All our hopes are pinned on this batch of seedlings!

Below you can see the whole wheat cage as it looked in March 2025.

David prepared the bed for transplanting in mid-April, when he was confident that there would be no more frost. Here you can see the wheat section laid out ready for the seedlings.

Then he laid out the seedlings ready to transplant.

Here David is planting the seedlings. He's happy that the roots look healthy.

Here are the first few seedlings in situ.

We'll add more photos here as the season progresses! In the meanwhile, here are some of our 2024 wheat plants maturing.

Finally, this is how the ripened plants should look in the summer.

So - the wheat cage not only helps illustrate the journey from wheat to flour to bread, but also serves as a reminder of the skill, patience, and hard work involved in food production, both past and present. It’s a way to connect you with the rhythms of the growing season and the heritage of milling, whether you're a keen gardener, or just someone who enjoys a good slice of bread.