Energise your day naturally with all the goodness of wholegrain oats
Packed with wholegrain oats, our range of oatcakes and oaty food is not only wholesome and naturally nutritious but also;
full of complex carbohydrates
high in fiber, both soluble and insoluble fiber
a source of key nutrients
Our products don't rely on added stimulants or high levels of sugar, and contain only a simple ingredient list with no artificial colors, flavors, preservatives or sweeteners. So they are a great natural way to get the energy you need to make the most of your day
Mornflake have been milling the mighty oats since 1675 and is Britain’s fourth-oldest family-owned company.
Today, 15 generations later, Mornflake is still independent and just as passionate about providing its customers great-tasting, great-value breakfast using the finest-quality oats.
Mornflake's millers are behind everything they make. Over the years, their incredible knowledge has been passed down from miller to miller, helping turn every aspect of their craft into something of an art.
Based in the harbor town of Stromness, Stockans have been baking in the Orkney Islands for over 100 years... that's quite a lot of oatcakes.
Their Oatcakes are made using the best wholegrain oats, a superfood, boasting a low GI and packed with fiber, giving you a slow release of energy along with countless other benefits. Traditional Scottish fare, oatcakes continue to be popular through their versatility, and as alternative to bread and crackers.
Historically Scottish oatcakes were a staple food and were traditionally eaten with every meal rather than bread. Oatcakes delivered a boost of good carbohydrates and were eaten with soup, or served with meat or fish.
Bere is an ancient form of barley, with a unique appearance and taste, grown and milled in Orkney for over 300 years. 100% natural, it is perfect for baking bannocks, scones and biscuits.
Barony Mill was built in 1873, and has changed little since. Remains of older mills are adjacent awaiting restoration. Like most northern mills of this period, a kiln for drying the grain is integral with the building.
Grinding is done in the winter; during summer, the Mill isopento the public and the running of the machinery is demonstrated by the miller.