The 18th century watermill, the last working watermill in Suffolk, is on a Domesday site. Here, for almost a thousand years, millers have been using the simple technology of water power to produce stone-ground wholemeal flour from locally-grown wheat. The mill is maintained and operated by a team of dedicated volunteers who continue the tradition.
Water from Pakenham Fen collects in the beautiful mill pond to turn the 16 foot high iron water-wheel that drives the mill-stones which turn the wheat into flour. In the former miller’s house next door the old kitchen with its 18th C. brewing vat and bread oven can be seen.
Suffolk Buildings Preservation Trust 