Wildfarmed has teamed up with the National Trust to bring regenerative farmed produce to the conservation charity’s on-site cafés and restaurants.
From July, all handmade cakes and bakes, including the National Trust’s iconic scones, will be baked using 100% Wildfarmed regenerative flour and oats. The line-up is as follows:
- Plain scone
- Fruit scone
- Scone of the month
- Double chocolate brownie
- Victoria sandwich
- Classic sponge
- Spiced toffee apple cake
- Caramel apple crumble cake
- Carrot and walnut cake
- Chocolate fudge cake
- Lemon drizzle loaf
Packaged lines, including sandwiches and vegan pasties from Phat Pasty Co. follow suit, being made mainly with Wildfarmed flour. Tribe, the flapjack brand and existing Wildfarmed partner, is also available at various sites as the Trust continues to transition to a more sustainably sourced menu.
Wildfarmed said all of its wheat, oats and barley are grown in a way that allows nature recovery and food production to exist hand in hand, with its network of farmers using practices that prioritise positive outcomes for farmers, fields and consumers. These focus on improving soil health, increasing biodiversity, minimising water pollution and reducing carbon.
As well as supplying ingredients for craft bakers and food manufacturers to use, Wildfarmed rolled out a consumer-facing bakery brand in 2024. A sliced white loaf and seeded sourdough were among the items in the initial line-up, with crumpets added in 2025.
“The National Trust has spent over a century protecting the things that matter most about this country. We’ve spent the last few years doing the same thing from a different angle – through the food system,” commented Wildfarmed co-founder Edd Lees.
“Now every National Trust visitor who picks up a homemade scone or bake is part of that too. These are all made with flour and oats that are actively restoring British nature. Not offsetting. Not neutral. Restoring. That’s a meaningful thing to put on a plate.”
This announcement builds on an already established relationship between the two organisations. Andy Cato, Wildfarmed’s co-founder, has been a tenant farmer on a National Trust farm in Wiltshire since 2021, where he grows Wildfarmed regenerative wheat.
Richard Broadribb, senior sourcing, supply and environmental manager at National Trust, added that the aim of the partnership is to “create great food that does good”. “Wildfarmed and the National Trust share a commitment to improving nature and using its flour in our cakes and bakes will support farming that works with the environment and helps wildlife,” he said.
National Trust operates 500 historic properties, gardens and nature reserves across the UK including the White Cliffs of Dover, Giant’s Causeway in Northern Ireland, and castles including Bodiam Castle in East Sussex, Powys Castle in Powys, and Scotney Castle in Kent.
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