Pimhill farm have been producing organic food since 1949 when Sam Mayall and his son Richard took the decision not to use artificial chemicals and to instead look after the soils health naturally. As a early member and Vice President of the Soil Association Sam developed a mill to grind flour for the family. However as word spread Pimhill flour, the oats and muesli was soon in demand in the growing wholefood shops of the 1960s and 70s. TodayGinny Mayall and her husband Ian Anderson, third generation of the Mayall family continue to grow organic oats and Pimhill Mill products are still made on the farm.