Red Mills Documentary Chapter 2: Inside the Mill

It starts with a seed. It ends with a bag. Every stage in between matters.

In Chapter 2 of the documentary series, Nicole Brown steps inside Connolly's Red Mills to follow the full journey from raw ingredient to finished feed. From seed plants and grain stores to laboratories and production lines, this episode shows how consistency is built long before a product ever leaves the mill.

The people behind each stage explain what their roles really mean. Grain is grown with trusted local farmers, tested on arrival, analysed again before release, and tracked through a system designed to remove uncertainty. Technology supports it, but detail drives it. If something does not meet the standard, it does not move forward.

The scale is global. The operation is local. And everything still comes back to the same place where the story began.

Highlights

• From seed selection to harvest, how the raw materials are sourced
• The intake process that tests every delivery of grain
• Inside the lab screening for nutrients, contaminants and prohibited substances
• Technology that supports consistency across every batch
• The logistics behind supplying more than 80 countries worldwide
• Why full in-house production remains central to the philosophy

Guests

• Gareth Connolly – CEO of Connolly's Red Mills and fifth-generation family member
• Martin Bolger – Seed Plant Manager at Connolly's Red Mills
• Mike Shields – Chief Technical Officer overseeing quality and compliance
• Paul Connolly – Project and Systems Engineer
• John Connolly – Chief Operating Officer responsible for operations and logistics
• Jane Davis – Head of Marketing at Connolly's Red Mills

Connolly's Red Mills are offering 15% off Foran Equine products to Eventing Podcast listeners! Use the code EquiRatingsPodcast15 to receive your discount. View the full collection here.

Note this does not apply to the already discounted Pre-Fuel & Refuel combo packs.

If you have any other questions regarding feeding click here to ask the Connolly's RED MILLS experts.