Grinding the flour at Cotehele Mill

Cotehele Mill dates back to the ninteenth century. Today the millers grind seven tonnes of grain every year, producing about 4600 bags of organic wholemeal plain flour.

Let it rain

The team mills on Thursdays and Sundays, provided there's been enough rain. The milling operation is totally water dependent and the millers rely on the Morden stream to turn the wheel. How fast it turns dictates the speed of converting the grain into flour. When the stream is in full flow it takes two minutes to produce a 1.5 kilo bag of flour. If the water level is low, or the stream is full of leaves, the progress can fall to one bag per hour.

" People tease me that I’m the only one in the UK who likes rain. If there’s little or no rain, the stream level falls too low and we can’t mill, so a bit of rain suits me just fine."
- Sally Newton, Mill Custodian
The weir on the Morden Stream thet feeds Cotehele Mill
Wooden bridge acorss weir on the Morden Stream at Cotehele, Cornwall

Organic and additive-free baked goods

We buy the organic wheat from Tamarisk Farm, a tenanted National Trust Farm in Dorset. On most days you’ll find a volunteer in the mill's demonstration bakery baking bread or biscuits for you to sample. Bags of flour are available for purchase at the mill and in Cotehele's shop.

Buy a bag of flour ground at the mill to take home
Cotehele Milled flour and waterwheel at Cotehele Mill, Cornwall

Protecting the wildlife

The National Trust works with the Environment Agency and together we’ve agreed we won’t mill more than three days a week. This will ensure the water diverted to the mill doesn’t have a negative impact on local wildlife.