Visiting the Watermill…
“it’s a charming and fascinating place to visit and is well worth a day out” is just one TripAdvisor review from a happy visitor. The mill is a fully restored water driven corn mill and is one of the most complete working watermills in the country. Its four floors retain the original machinery and a further collection of milling equipment from other sites. Flour milling is carried out on a regular basis and the traditional style flour ground from locally sourced wheat completely wholesome & natural is available to purchase.
The water wheel has an impressive diameter of 18ft and a width of 4ft. It has 48 buckets, each capable of holding 12 gallons of water. It rotates at 7 revolutions per minute under load.
The museum opens from Easter to the end of August on most Sundays between 2pm & 4pm, and most Bank Holiday Monday’s. Groups/parties are welcome – please pre book. National Mills Day is always a popular date for enthusiasts (always the Sunday of the 2nd complete weekend in May).
Family friendly, engaging tours are conducted by the informative ‘Friends of Tocketts Mill’ – a group of dedicated enthusiasts who will take you back in time and give an engrossing insight into the process of flour making – a staple food source for generations.
Once you reach the top floor, you will may be tempted to sample some original recipe breads and biscuits baked by our very own Victorian Cook! A recipe booklet is available to purchase with all proceeds in aid of The Mill Restoration Fund. Meanwhile, here’s a tasty recipe for Tocketts Mill Gingerbread.
6oz (150g) Tocketts Mill Flour
1 Tsp (5ml) Ground Ginger
1oz (25g) Crystallised Ginger
2oz (50g) Butter
1oz (25g) Brown Sugar
4oz (100g) Black Treacle or Molasses
1/8th Pint (71ml) Fresh Milk
¼ Tsp (1.25ml) Bicarbonate of Soda
1 Tbls (15ml) Warm Water
Gently melt together in a saucepan the butter, brown sugar and treacle.
Sieve flour and ginger, add diced crystallised ginger.
Beat egg and add to flour with milk and melted mixture.
Dissolve bicarb. In 1 tbls warm water.
Add to mixture, mixing thoroughly.
Pour into greased 6” (15cm) square cake tin.
Bake in the middle of the oven for 1 hour.