Explore - Milling has taken place on this site for over 1,000 years, where we use waterpower to produce our signature stoneground wholemeal flour, continuing years old milling tradition at Otterton.
The ancient mill workings are fully open for public viewing and our millers are always happy to chat to visitors and explain how the mill works. You can even taste the flour as it emerges fresh and warm from the flour chute.
Entry to our mill is free (although donations are welcome), and we are committed to preserving this ancient practice for current and future generations.
There has been a working mill at Otterton since at least Norman times, when King William the Conqueror granted all the local land hereabouts to the abbots of St Michel of Normandy. The earliest written record of the mill is in the Domesday survey in 1068.
During the middle of the 20th Century, Otterton Mill fell gradually into disrepair, during which time parts of the mill complex were used as a cattle market and slaughterhouse. Milling finally stopped in 1959, after which the buildings were used for grain storage. Fortunately, the mill was lovingly restored in 1977. The business is now in the hands of Chris and Carol Wright a local family who took over at the end of 2015.
The ancient mill workings are fully open for public viewing, and the water wheel is kept turning.
We usually mill our signature stoneground flour twice a month. On milling days, our millers are very happy to chat to visitors and explain how the mill works.
We welcome visits by schools and other groups, but ask that you please let us know in advance. We're also happy to arrange guided group tours of the Mill, with a nominal fee.
To book your visit, please call us on 01395 568521.