master thatcher 

Growing My Own Materials

I grow my own thatching straw with the help of a local farmer. Combed wheat reed as its known is firstly cut with an old fashioned binder. Once cut, the tied sheaves need to be stood into stookes. This is a key part of the cutting and drying process because this allows the stalk to finish the ripening as the straw is cut a little green to keep the strength. If you leave it too long before its cut the straw will become brittle and not so good for the thatching.

The wheat was planted in a field of cut maize, so the stubble acts as a natural nitrate meaning I can use less chemicals later. As the crop grows, it is sprayed in the autumn and spring for weeds and then grasses to help keep a clean stem. The stooks are left in the field ripening for at least 2 weeks then when ready hauled and ricked ready for combing out.

The reed comber is a thrashing drum with a comber attachment on the top (a common sight at country fairs). The comber is a system of conveyors that carry the straw over 4 rotating drums with fingers that comb through the straw knocking and cleaning the straw. The rubbish and grain go through a series of fans and sieves, sorting the wheat from the chaff. The rubbish straw is baled and the grain is bagged for the farmer to use to feed the cattle.

The cleaned out straw continues through the conveyor then tied in to bundles in a straw trusser. The finished bundles are then butted on a board then clipped, now they’re ready for the roof.

I enjoy growing my own straw because it gives me more control over its quality and helps me maintain the very high standards I require for my customers whilst keeping the costs down, it also helps me maintain a competitive thatching price.

New quotes accepted will receive free patching and sheeting upon starting of projects - subject to Terms and Conditions