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.
