Our Story

Adam Marriage

WHERE IT ALL STARTED

As his name suggests, Adam is part of the Marriage family and one of our wonderful farmers. On prime arable land, close to our Chelmsford mill, Adam grows around 400 acres of wheat. Amongst other products, the wheat goes into our sacks of Chelmer White.

During a very busy harvest, it isn’t unusual for Adam to be out on the combine harvester for up to 16 hours a day. Thankfully, these modern machines have excellent lights, to allow work to continue into the night, making the most of the best weather conditions.

The combine’s auto-steering function allows Adam time to appreciate the surrounding countryside, including watching hares, pheasants and deer from the comfort of his cab. All this whilst listening to sport on the radio – it’s cricket and a formula one grand prix wherever possible.

Adam is a keen amateur baker and frequently turns out sourdough loaves, made using Chelmer White from his own wheat. He’ll still take time to bake bread during a harvest as it’s a great way to relax.

For a treat whilst working, Adam loves brownies – made by his wife.

Archie

WHERE IT ALL STARTED

Archie works alongside his dad, Bill and colleague Richard on their family-run farm in Essex, a few miles from the mill. Started by Archie’s grandfather back in 1961, the farm now spans around 400 acres and is proudly in its second and third generation. Together, the team tends to the land year round, growing 300 acres of Group 1 milling wheat, including Crusoe and Zyatt varieties. The wheat is harvested over two to three weeks, timing it just right to beat the unpredictable British weather.

Long days in the tractor cab means Archie comes well-prepared, with packed lunches that might feature anything from malt loaf to a trusty Cadbury’s chocolate bar. To pass the time, he’s a big fan of podcasts – especially ones about cricket or rugby, but he’ll happily jump between musical genres, from classical to hip hop.

Farming for him, is more than a job – it’s a lifestyle. With work often stretching well beyond the usual 9–5, it takes commitment, resilience, and a strong support system. It can feel isolating at times, so having good mates who pick up the phone makes all the difference.

For those considering a future in agriculture, Archie emphasises the importance of hands-on experience. Attending events such as the Young Farmers Show offers valuable insight into the industry. He also advocates for work experience placements, having welcomed several young people to the farm over recent years.

Did you know, he has also taken up baking in the past couple of years, using Marriage’s flour to make some delicious bakes like Victoria Sponge!

Hew

WHERE IT ALL STARTED

Hew farms in Galleywood, Essex, alongside his mum on their family-run Parklands Farm, which has been in the family for over 100 years. As a sixth-generation farmer, Hew continues a long tradition of growing quality crops, with Crusoe Group 1 milling wheat at the heart of their work. The farm has supplied over 500 tonnes of wheat to Marriage’s in the past year alone, a partnership spanning more than three decades.

Covering around 260 hectares, life on the farm is full of variety. From combining during harvest to managing new crops like borage, each season brings something new. He can be found in the combine cab, fueled by a stash of chocolate digestives, and kept company by a mix of podcasts, audiobooks and his black labrador Finn.

For those considering a career in agriculture, Hew believes practical experience is key. Spending time on farms, getting stuck into day-to-day work, and learning by doing are the best ways to understand the realities of the job. He also recommends exploring further education at agricultural colleges, which offer valuable training and exposes students to the many different paths within the industry.

David and Christine Hill

WHERE IT ALL STARTED

The Hill family have farmed at Manor Farm, in Norfolk, since 1932. David and Christine Hill, of R W Hill Farms, introduced spelt in the 1990s and have supplied Marriage’s for the past eight years.

Over the years, David moved to a newer variety of spelt which provides a lovely grain and higher yield than those first planted. Each year the acreage has increased to satisfy the growing customer demand for this versatile ancient grain. Marriage’s mill the ancient grains into both white and wholemeal spelt flour.

David has his own, on-site, de-hulling plant enabling them to remove the outer husk of the Spelt grain before it arrives at the mill.’
With increasing interest in ancient grains, spelt wheat flour has a good protein and fibre content, is sweet in flavour and provides a nutty flavour to its bakes. With a good nutritional profile, it’s no wonder demand continues to grow.