Our oat mill in Boyndie is one of the most modern in Europe, combining traditional methods with modern production to ensure a top quality Scottish product from field to table. We only ever use prime quality Scottish oats in our Scottish Porridge Oats and Scottish Oatmeal, supplied by a network of Scottish farmers, grown from Scottish seed, which is closely monitored from seed to harvest.
In January 2012 we brought traditional oat-making into the modern age, when we installed a wind turbine to power the mill, and do our bit to help save the planet.
We work closely with a network of farmers the length and breadth of Scotland, with a predominance of farmers in the north east of Scotland, near our oat mill. We’re located at Boyndie in Banffshire, in the heart of Scotland’s oat growing countryside. Many of these farmers have worked with us for several generations.
Our insistence on the highest standards and rigorous testing helps to ensure that we have access to the best crops available, across a number of popular varieties. Oats will vary in colour and size, due both to the variety and the location of the farms. For example oats grown further north are often more golden coloured, due to longer daylight hours in the summer months.
If you’re a Scottish oat farmer and are interested in working with us, contact us for more information.
Although the autumn harvest is our busiest time, we take in oats all year round, as many farmers store them in their own grain stores until we are ready to use them.
Many local farmers deliver their oat crops direct to the mill, however we also arrange regular uplifts from farms throughout Scotland. Once the oats arrive at the mill, the crop is subject to rigorous testing to ensure that it meets our high standards. Then the oats are unloaded at the grain intake area, and any small sticks, stones and impurities from the field are removed using sieves and cleaners.
The oats are stored in huge storage silos outside the mill, and we move them to our smaller day silos as we require them.
Oats are one of the few foods that are whole grain. A special rotating drum is used to separate the oat kernels, known as groats, from the outer husks. As the cleaned oats are spun in the drum, the groats spring out of the husks. The groats are then cleaned further and moved to our kilns, and the discarded husks are sent away and used in animal feed.
The oats are heated and dried in kilns to remove their natural moisture. The kilning gives them a lovely golden colour, nutty flavour and distinctive aroma, and also stabilises them to increase their shelf life.
The oats are then milled to produce oatmeal or porridge oats. The nutritional value of these is the same, but the texture differs according to how the oats are milled.
We use steel blades to produce pinhead oatmeal – sometimes called ‘steel cut pinhead’. For medium or fine oatmeal, the groat is stoneground using stone wheels. The space between the wheels is adjusted to change the texture of the oatmeal. For porridge oats, the groats are slightly steamed then rolled between two rollers, spinning at the same speed in opposite directions, to produce porridge oats. The space between the rollers can be adjusted to change the thickness of the porridge oats.
We use automatic packaging lines to fill, weigh and seal each pack, which are then packed into cardboard boxes for delivery to your local store.
Our healthy and wholesome porridge oats and oatmeal are enjoyed by healthy eaters the length and breadth of Scotland and beyond. A top quality Scottish product from field to mill to table.