Fed by the River Tilt, there's been a mill on this site since 1613, and having been lovingly restored, the water now driving two pairs of French burr stones - which are used to produce oatmeal (including pinhead) and wholemeal flours.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: April to the end of October
ProductsFlour - bread mixes Flour - stone ground Porridge Oats - coarse natural