We have seen the flour being made several times its amazing to watch all those wooden parts moving, The staff are very helpful if you want to know about anything.
I use there stoneground flour I find it better than any supermarket flour, the texture is much better excellent for bread-making, I use it with white flour 50/50. The Museum is interesting to look round.
We had a cream tea there last summer which we was disappointed with, only one scone each it was expensive for what we got. The little shop is quite good with leaflets, books and other bits and bobs to buy, its a good place to visit on a Sunday afternoon in the summer.
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