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Working watermill and workshops

This working mill next to the Morden Stream is an atmospheric reminder of the recent past when corn was ground here for the local community. It’s believed that mills have worked in the Tamar valley since medieval times and this watermill dates back to the 19th century. The buildings surrounding the mill were used as stables, cowsheds, a hayloft and a ‘cherry house’ for storing cherries. The last of these buildings was added in the 1890s and they are now set up as a selection of estate and craft workshops.

The mill produces wholemeal flour, which is used at the Barn Restaurant and The Edgcumbe, and is on sale at the mill reception and in Cotehele’s shop. A range of outbuildings includes re-creations of wheelwright's, saddler's and blacksmith's workshops along with a traditional furniture maker and a working potter.

A hydro-electric scheme, which you can see beyond the waterwheel, generates clean, renewable electricity that goes to the national grid.

Explore the mill

Sally says it takes about 45 minutes to mill 25 kilos of flour

Sally says it takes about 45 minutes to mill 25 kilos of flour

Join us for milling on Thursdays and Sundays, meet our on-site potter and traditional chair maker, pop into the bakery to sample goodies baked with flour ground in our mill and say hello to a willow St Piran on his millstone.

A floury souvenir

Bags of flour at Cotehele Mill, Cornwall

Our volunteer bakers use the mill's own stone ground flour to follow a variety of recipes for you to sample in our demonstration bakery. Taste their creations and buy a bag of flour to take home.

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