Shipton Mill
Chris Holister has extensive experience in the culinary and baking sectors, currently serving as the Head of Product Development and Artisan Support at Shipton Mill Limited since March 2016, where responsibilities include managing artisan customers, as well as new product development and testing for bakeries. Previous roles include Head Baker at Hart's Bakery and Baker at Marks Bread, along with various positions in high-end kitchens such as Sous Chef at Lido Restaurant and Pastry Chef at Sunningdale Golf Club. Chris Holister's educational background encompasses training at City of Bristol College, Tante Marie, Woking College, and Winston Churchill School, establishing a strong foundation in culinary arts.
This person is not in any teams
Shipton Mill
Set in a beautiful Cotswold valley near Tetbury, the mill in Shipton Moyne Wood has been producing flour since the time of the Domesday Book. Today it produces a wide variety of speciality flours, using both traditional grain and traditional methods. We mill a range of organic flour of exceptional quality, without haste and with scrupulous care, using only the best ingredients. Somewhere in our range of organic flours, speciality flours, rare flours or rye flours, there is something for everyone. In addition, we have a wide and diverse knowledge base and should be able to answer any questions you may have in relation to our flours and methods.