Twelve miles inland, on the river Tamsin, Ford Mill has been grinding grain since 1790. All of our wholemeal and most of our white flour comes from there.
Stone-ground flour keeps more of the wheat’s germ and flavour than roller-milled flour. It also behaves differently every season, which is why our bread changes a little through the year.
Visiting the mill
Ford Mill opens to visitors on the first Sunday of each month. Tell them we sent you.
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