A HISTORIC mill mentioned in the Domesday book has been brought back to life by a farming family.
The owners of Walk Mill in Stapleford stumbled across the footprint of the centuries-old mill one day six years ago. Ever since they have laboured to restore it to its former glory.
Caroline Jones, 30, who with her family also runs an arable farm in Mollington, explains: “We were removing soil for a lake and as we drove over the land, the tractor wheels unearthed the mill stone.
“We found the footprint for the original building, the floor tiles were still here and you could see where all the doorways and fireplaces were. So we started getting planning permission.”
Dating back to the 12th century, the mill was pulled down in the 1960s but is now thriving once again.
While Caroline’s brother Mike, 32, harvests the wheat around the mill, her 60-year-old father Ben stonegrounds the flour and Caroline and mother Sarah, 62, then bake cakes and bread ready for the onsite cafe. They even supply flour to the Grosvenor hotel for use by chefs in the Simon Radley restaurant.
Once cleaned, the wheat is ground with stones operated by water flowing down the River Gowy.
Caroline says that as it is not subjected to the same hot temperatures as commercial flour, the bread retains much of its goodness and is good for people with diabetes and irritable bowel syndrome.
Tiles on the floor are from the original mill and the fireplace is made from hand-made bricks which were found beneath the quarry tiles .
A date stone engraved “RW 1668” was also found which now sits above the fire place in the millers kitchen.
The mill is open Tuesday-Sunday from 10am to 5pm, except Mondays when it is closed (open on bank holidays).