ONE of the region’s most high profile millers is facing unprecedented demand for its top-of-the-range flour.

Gilchesters Organics is operated from a Stamfordham farm by Dr Andrew Wilkinson and his wife Sybille, and its customers include many of the country’s top-rated restaurants.

However, since the Covid-19 pandemic enforced the closure of restaurants and many bakeries, the business has been inundated with demand from smaller customers wanting its high quality flour.

Gilchesters is also donating free flour to a top London chef who is providing free loaves of fresh bread to a number of hospitals in the capital.

Sybille explained: “Usually 85 per cent of our business is supplying restaurants and bakeries, but with these customers shutting up shop for the time being, we now have hundreds of smaller customers all needing flour. This puts pressure on our delivery service, but we’re coping well so far.

“Our mills are operating at absolute full capacity and we’re milling all hours of the day to keep on top of orders. We’re a small team and we’re ensuring social distancing which, of course, makes thinks a bit tougher.

“We’re also delivering our flour as our number one priority is to encourage customers to stay at home, and to protect our workforce. We’re committed to continue supplying local shops, including Corbridge Larder, North Acomb Farm Shop, Matfen Village Shop and Humshaugh's community bakery.

“This is an unprecedented situation and I think we’re going to be in it for the foreseeable future, so it’s important to us to be able to keep these local stores well stocked.”

Andrew added: “We’ve always been proud of the chefs we work with, but particularly so now. When Robin Gill of The Dairy, Sorella and Darbys and his head chef Dean Parker had to close their doors, they immediately started supplying the NHS.”