St Austell Brewery has teamed up with a Cornish baker focused on sustainability to roll out regenerative flour baps across its South West pub estate.
Together, St Austell Brewery and Redruth based Baker Tom’s, have collaborated on a special line of rolls made with 50% regenerative flour – a blend that marries sustainability with the signature taste of a Baker Tom’s bap.
Regenerative flour is flour made from grain grown using a farming method that works to improve biodiversity, soil and water quality – also known as regenerative farming. This Cornish partnership brings eco-friendly dining to a broader audience and supports the growth of regenerative farming practices.
Lewis Allington, Head of Food, St Austell Brewery said: “It’s a real privilege to work with such a brilliant local bakery, and a fellow family-owned business, looking to minimize its environmental impact wherever possible. We sell around 300,000 burgers across our 44 managed pubs each year – one of our most popular dishes – and we’re proud to serve them up in Baker Tom’s innovative and tasty regenerative rolls.”
Tom Hazzledine, Founder, Baker Tom’s said: “We’re very proud to be baking regenerative rolls for burger lovers in St Austell Brewery’s pubs, continuing our tradition of baking delicious bread while championing environmental sustainability. Using regenerative flour is just one way we’re supporting regional businesses and reducing our environmental footprint. We hope this inspires others to join us in this green revolution.”
St Austell Brewery champions local food businesses where possible, with almost 70% of its food spend being South West based. Its meat burgers on its main menu are sourced from Brian Etherington’s in Redruth, which has been supplying award-winning quality meat and produce since 1954.
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