Guests enjoy their freshly baked sourdough bread at The Lint Mill baked by Colin and afternoon scones are Deborah's speciality.

Colin trained with Andrew Whitley who he first met when he participated in one of Andrew’s sourdough bread making courses in 2013. He has been baking both wheat and rye sourdough bread every day since. With a few more courses under his belt (including one specialising in gluten-free baking) Colin is knowledgable as well as enthusiastic and it has turned out that there is much more to it than kneading. Training with Andrew, one of the pioneers of the Real Bread revolution in the UK  and baking bread with home-milled organic grain grown in Scotland turned out to be a political as well as a culinary act. You can read more about that story here.

Colin also loves to bake a cake, lemon trickle, apple, rye and cider cake, parkin and good old fashioned madeira cake.