News

Festive Period Hours

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We close out what has been a good year for food growth. The weather was not as extreme as last year, although its had its moment, and look forward to another bountiful year in 2020.

Our last delivery of the year will be 20th December and we will be closed from 21st December until we re-open on 6th January 2020.

On behalf all of us here at Bridgefoot, we'd like to thank you for your custom this year and look forward to serving you in the year ahead!


Festive table of oranges, Christmas baubles and holly wreath
Merry Christmas and Happy New Year from the Bridgefoot Team!

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Opening and Closing over Christmas

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We close out what has been a tumultuous year in terms of the weather and food growth, and look forward to a less eventful, more stable, and veg packed year in 2019.

We will be closed from 21st December and will re-open again on 7th January 2019.

On behalf all of us here at Bridgefoot, we'd like to thank you for your custom this year and look forward to serving you in the year ahead!


Christmas baubles on a snow-topped tree
Merry Christmas and Happy New Year from everyone at Bridgefoot!

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Organic Flour

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We are absolutely delighted to have teamed up with Mungoswells Malt & Milling to bring you fantastic flour that is not only organic but is grown, milled and packaged in East Lothian.

Mungoswells logo


The mill is run by the McDowall family, with Major Andrew McDowall inventing the world's first electric tractor in the 1920s! Some of the early wheat seeds from the 1800s are being multiplied at the moment to give us a flavour of the past, which it is hoped we will get a taste of once they are ready for milling!

A view over the fields at Mungoswells
The McDowall fields


Their flour has dark flecks in it coming from the bran, and which you won't see in commercial flours, but which is more wholesome than processed white flours. If you wish to read more information, please visit their website at https://www.mungoswells.co.uk/.

Alison (miller) and Michael (trainee miller) in the mill
Alison (miller) and Michael (trainee miller)

If you wish to purchase flour, it is available upon request for the moment, but will shortly be added as an extra on the order form page.

FLOUR

1.5kg Plain White Organic Flour £3.45
1.5kg Self-Raising Organic Flour £3.55
1.5kg Strong White Bread Flour £3.45
1.5kg Strong Wholemeal Bread Flour £3.20

16kg sacks can also be provided, please ask for details.

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Our first piece of news

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Welcome to our new website! 


We are very excited to unveil our new site. We would like to say it's been a labour of love...well, it's definitely been a labour!

As you can see there is now room for much more content on the site, which is great news for you. We have informational sections on what's seasonal, how to store your fruit and veg, the dreaded 'Hungry Gap', and there's now a section for recipes! We've also included a page for delivery areas as well as an FAQ to cover just about most things we could think of.

Finally we have a blog! This was a nightmare to manage with our last site and made posting an ordeal. No more though! With a bit of administrative manoeuvring Thursday has been freed up to concentrate on getting information out to you, our customers, and to give you more of a connection to the farm and your food. We are really excited about this, and can't wait to start posting.

We have a new order form in keeping with the old one. You will notice that we do not have the capacity to accept online payments, but that is coming. As some of you will no doubt be aware, we are still running on the same database as we have for the past 17 years. It is very tired and cannot keep pace with today's needs.

The website has been designed by John, and his team, at Enterprise Systems with a new database in mind. Work can finally begin on it now that the website has been completed. This will allow you to order and pay for your boxes via the website. It will also allow you to add extras onto your order and to suspend your order, as well as letting you subscribe to newsletters and more, saving us a lot of time and taking some of the pressure of the administration side of things. It is going to take more than a few minutes to get it all up and running, but we are on a journey and we see the destination ahead more closely than we did this time last year.

So, have a nosy around and tell us what you think!


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