Bere is the native barley of Orkney. In the past it was an important multi-use crop and a Scottish staple, its use declined as more easily processed crops, such as oats, were introduced. The Agronomy Institute UHi Orkney continue to grow beds of bere for research purposes while an agricultural contractor is employed to grow an increasing acreage by the Birsay Heritage Trust who work the Barony Mill, Orkney’s last operating water driven mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour.Acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen. Recipes are included for Bannocks, Scones and Pancakes, Breads, Biscuits, Fruit loaves, Cakes, Savoury dishes, Puddings and even home-brewed ale.
