Nottingham Mill Co-op

Our mission is to establish a positive grain economy for Nottingham by empowering small-scale food producers.

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Why we exist

We want to help grow a thriving local food system in Nottingham, a system that generates local financial prosperity whilst also prioritising ecological and human wellbeing - from the people who grow our food, to the people who process it and eat it.We want to provide a space for play and exploration. Where people can learn and share knowledge around working with local grain.We want to put food systems in the hands of citizens, not corporations.Our big food system is broken, let's rebuild from the ground up.

Will you join us?

What we do

Nottingham Mill Co-op is a community flour mill and bakery kitchen space based in Nottingham city centre. As a not-for-profit co-operative, we are owned and controlled by our members, who are encouraged to help shape the direction and activities of the space by participating in sociocratic governance meetings.We offer services to support small-scale food producers involved in the production of grain, flour, bread and other cereal-based foods, by providing affordable and flexible access to a rentable work space, specialist equipment, skills training and business advice, and a supportive network of mentors and peers.

As part of our mission to raise awareness around the benefits and methods of working with local, agroecologically grown grains and flours, we'll soon be hosting events and workshops too.

Where it started

With the support of a passionate community that shares our vision, in 2021 we ran a crowdfunding campaign to buy a modern New American Stone Mill with the aim of inspiring and supporting more small food producers to start up in the city, and see themselves as an empowered voice in their own local food system.

Where it's going

We've been busy getting set up in our new home at Sneinton Market Avenues and are now raising funds to expand our equipment offering and fit out a commercial bakery kitchen space that will be available for our members to rent on a flexible basis.We're also planning our event and workshop schedule for 2025 - sign up to our newsletter below to stay updated!

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Who we are

Nottingham Mill Co-op was founded in 2021 by a small group of Nottingham-based bakers and millers who are part of a nationwide movement seeking to localise and humanise the economics of grain.Following the principles of the sociocratic governance model, we are building a non-hierarchical organisation starting with our implementation team: Kimberley Bell, Emma Shires, Amy Warman, Ania Becker & Stroma Sinclair.Our members are individuals and small-scale businesses involved in the production of grain, flour, bread and other cereal-based foods, including but not limited to bakers, millers, and pasta makers.

Get involved

Whether you're looking to rent the space to start or expand your food business, volunteer, learn some new skills, or have a grain-related project you're keen to discuss, there are lots of ways to get involved. Read on for more info and get in touch using the form below to start the conversation.We hold regular socials for the local grain community and love to see new faces. Drop us a line to find out when the next gathering is and come say hello.

Rent the Space

Our kitchen and milling space will soon be available to rent on a half or full day basis. Rates are dependant on the type and regularity of use. Both one-off and repeat bookings are welcome.As a Co-op user you will have affordable and flexible access to:

A centrally located, spacious workspace
Specialist milling, baking and kitchen equipment
Skills training and knowledge sharing on working with local grain
Opportunities for connection and collaboration with a network of supportive mentors, peers and potential customers

A working group has been formed to establish our membership structure. Regular Co-op users are encouraged to join this group and get involved in shaping how the space will be organised and run.If you are interested in renting the space, please get in touch to discuss your requirements and/or arrange a visit.

GET IN TOUCH

Volunteer

From sanding and painting to photography, accounting and beyond, we're extremely grateful to our volunteers who have kindly shared their time and skills to help bring our vision to life.If our mission resonates and you'd like to get involved, we'd love to hear from you. We're a friendly bunch and usually have pretty good snacks on hand too!

Support Our Work

Thanks for your interest in what we're doing! Support in all forms goes such a long way in helping us achieve our mission. Aside from volunteering, here are two of the best ways you can support our work at the moment.

Donations

One-off or recurring monthly donations are quick and easy to set up and can be cancelled at any time.

Make a Donation

Newsletter Subscription

Signing up to our newsletter is a great way to support our work whilst also staying up-to-date on happenings at the Co-op. With three subscription tiers to choose from, there's an option for everyone.Scroll down to learn more and sign up.

We’d love for you to stay connected by signing up to our monthly newsletter. You'll be the first to hear about pop ups, workshops, talks and other Co-op news.An optional paid subscription starting at £5 per month is also a wonderful way to support our work, helping us to cover our running costs and plan our activities in advance to maximise our impact in the local grain community and beyond.You can read more about each of the three subscription tiers below.

Knead to Know

Free

Stay connected with the heart of our community! This free edition includes information about upcoming events, updates on our space, highlights of member activities and how funds raised through the newsletter are making an impact.

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The Grainchangers

£5 per month

Dive deeper into the world of grain and community! In addition to all free-tier content, you'll get exclusive interviews with millers, bakers, and growers, tasty recipes, and a fun puzzle to enjoy. Plus expanded news from the Grain Lab community.

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The Leaveners

£10 per month

For those who want to go the extra mile in supporting our work, receive everything from the first two tiers, plus an exclusive 13th edition of the newsletter each year, filled with even more insights, stories, and content created just for you.

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Get in touch

Grateful for generous support from

e5 Bakehouse • Anna Higham • Clay Studio Nottingham • Dawn Suchoruczka & The Hand & Heart • Henrietta Inman • Jasmin & Homemade Cafe • Leila McAlister • Loaf Bakery & Cookery School • Matthew Riches & Justin Clark • Paul S. Johnson • Roger & Sue Bell • Sarah Bousfield • Stuart Learmonth • Stuart Isbister • Tim Horrox • Tough Mary's Bakehouse • Vijay Maheshwar