Surveyed
A mill has worked this bend of the Otter for a thousand years, by the site's own telling, and the current one still grinds: stoneground flour milled roughly twice a month, with visitors welcome to watch the stones turn. Around the milling runs a small family-owned compound — a bakery and farm shop selling the mill's flour and what gets baked from it, a café-restaurant that adds Friday and Saturday evenings in season, and a gallery of local craft. The Wright family's holding company owns the business, and the site describes itself plainly as run by a local family. Open daily through the summer.