Barley is dried as part of the final stages of cereal processing in order to remove the glume (its hard outer shell) from the grain. The recovery of these charred grains, particularly as some still retain their glumes, is perhaps the result of accidental charring during the drying process. Further quantities of barley have been found in association with some of the roundhouses and suggest that food processing may have taken place within the structures themselves.
Barley was often the dominant form of sustenance during the Bronze Age (c. 2400 – 700 BC) and Iron Age (c. 700 BC – 43 AD), particularly in this area. It would likely have been used to make bread which, by modern standards, would have been tough, gritty, and very stodgy as barley contains less gluten than wheat. Barley was also used to make beer in the Bronze Age and though only two grains were found to be sprouting, which means that it is unlikely they were being deliberately malted on this site, it attests to the versatility of the grain. Equally, making sure that animals had enough food for the winter was an important and challenging part of past life and the stalks and chaff for barley were utilised to provide winter fodder.
Further environmental evidence suggests that the diet of the inhabitants at this site, though heavily cereal-based, would have been supplemented by other crops such as cabbage, turnip, radish and mustard. Additionally, food foraged from the surrounding environment such as hazelnut would have provided a bit more variety.