South East Grain Alliance
Harvest Home '26
Monday, August 3rd @ Brixton Windmill

Lammas feast celebrating this year's harvest with the farmers, millers, grain researchers, bakers, and friends of SEGA and the UK&I Bakery Family group.

1:30 pm - 5pm, Brixton Windmill, Windmill Gardens, 100 Blenheim Gardens, London SW2 5DA

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you?  baker  farmer  miller  grain person  brewer  distiller  other food pro  just interested 

suggested donation £2.50 or help of one kind or another on the day

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1:30 pm Arrival of the harvest
wheat and bread baked with the first of the new season's harvest.

Harvest reports from our farmers.

1:45 pm Welcome
from South East Grain Alliance to introduce the event. Welcome from Brixton Windmill.
2:00 pm Panel discussion and Q&A
Invited panel of farmers, millers, bakers to discuss local grain networks, exploring cereal alternatives to commodity grain, and advancing a shift in what we eat.

with
Phelan Gowing-Mikellides now Head of Bakery at St John's, Bermondsey and taking on re-invigorating their offering
Camila Marcías now at the forefront of the pastries offering at Eric's, Dulwich. Also chef, gardener, author and editor of De la Raíz al Plato advocating for a better food system.
David Wheatley farmer, peony, sugar beet, grain and apple grower and now also miller on Willcock Farm, Wisbech St Mary. Currently debating whether to go organic and/or regen.
Marc Benoit is a cybersecurity expert by day, defending digital borders from unseen threats. By night, he swaps firewalls for flour, becoming a mobile miller around California, baker, and full-on grain evangelist.
Maisie Collins founder and lead of the Hearth Bakery, social enterprise, farm-to-table organic bakery & café, Hackney Wick E9
3:15 pm - 4:45 pm Harvest spread
The breads, cheese and charcuterie with gazpacho plus damson tray bake.
Drinks available

Thanks to Neal's Yard Dairy, Répertoire Culinaire, Savencia Fromage & Dairy UK, Paul Rhodes bakery and Le marché for their donations to our harvest spread

3:30 pm - 4:30 pm Mill tours
Experience the 120 year-old millstones in action. Small group visits to first floor working french burrstone millstones.
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