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Spring-sown, de-hulled and lightly pearled.


To launch its organic arable project, Trill Farm grew and harvested its first crop of barley in 2010.  A flavourful, versatile and highly nutritious grain, we believe barley deserves to once again become an everyday food staple - as it was in Britain in the Middle Ages.


Barley is grown as part of our five-year organic crop rotation. It is quite simple to grow and, in addition to the grain feeding us, we feed the straw to our livestock in winter. Traditionally, the straw was also used for thatching and basketry.


There are many wonderful ways to eat barley.  We often prepare pearled barley as an accompaniment to a main dish or use it to stuff vegetables, but also suggest using the grains as a very simple and healthy breakfast cereal or try making this ancient barley risotto.

Barley Breakfast

The night before, put two tablespoons of barley per person into a thermos flask and cover with water just off the boil. Open and strain the barley at breakfast for a warm and delicious start to the day. Barley tastes delicious with rice or nut milk, or some natural live yoghurt and fresh fruit or fruit syrup.


Trill Barley Risotto

Adapted by Daphne Lambert from a recipe by Apicius, Ancient Rome's first cookbook author. It is made with barley and flavoured with dill, garlic, coriander, lovage and pepper. 

Serves four

150g Trill pearled barley
1 onion finely diced
2 cloves garlic finely diced
2 tablespoons olive oil
½ litre vegetable stock
Dessertspoon chopped fresh lovage
Dessertspoon chopped fresh coriander
Teaspoon dill seed
Salt & black pepper to taste
Zest of 1 lemon plus a teaspoon of juice

Soak the barley in cold water overnight.

Gently cook the onion & garlic in the olive oil until soft add the drained barley. 

Add the stock stir well then add the lovage, coriander and dill. 

Cover the pan tightly and cook over a low heat for 35 minutes or until the barley is tender and all the liquid is absorbed.  

Season with black pepper and salt and fork through the lemon juice and zest.