Family business Ramsey Bakery is working closely with Laxey Glen Mills to ensure it is prepared for any potential shortages of wheat.

Director Cheryl Brew was speaking following the news that Laxey Glen Mills was using stored wheat from the UK to make flour in the island.

Covid-19 had driven an ’unprecedented demand’ for flour in 2020.

Speaking from Ramsey Bakery’s base in Station Road, Ramsey, Mrs Brew said: ’We are working closely with Laxey Glen Mills to ensure that we are prepared for any potential shortages that we may face over the coming year.

’Wheat is a natural product that is affected by unpredictable growing conditions so it is not until the harvest is in that we can be sure of what is available.’

Throughout the year, the Mill continually analyses the grain and blends it to achieve the different types of flour required for a variety of baking purposes, including the strong flour we need for baking bread.

She added: ’It is essential that we have robust contingency plans in place now that we can implement and adapt over the coming months to allow us to ensure uninterrupted supply and consistently achieve the high quality of product that our customers rightly expect from us.’

Mrs Brew explained: ’The challenges that we are facing here in the island have also been felt by our neighbours in the UK but we have established good business relationships that allow us to access additional supplies of high-quality wheat and flour to meet the island’s needs.’

Laxey Glen Mills recently established they were likely to have a shortfall of grain for milling purposes if they rely solely on Manx grown wheat for the coming year.

But as reported, Laxey Glen Mills have ensured they have additional wheat from the UK in storage, especially to make Flavo (plain) and Sunrise (self-raising) flour.

Mrs Brew said it remains the case that the bakery’s policy has been has always been to use Manx- grown wheat milled at Laxey Glen Mills.

’However in these unprecedented times, in addition to the steps taken by the Mill, it will be necessary for us to supplement our flour intake with UK flour. The contingency arrangements that we have put in place are designed to extend available Manx flour supplies over the coming year up until the next harvest.’

The bakery stresses any flour they do use from the UK will be manufactured in accordance with the UK Bread and Flour Regulations 1998.

Mrs Brew said the bakery will continue to focus on providing the ’highest quality products’.