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Please note this site is still under construction and not all of the mills are online at this time. Please check back for updates.
National Mills Weekend 10th & 11th May 2008
More mills than ever before will be taking part in National Mills Weekend 2008. Organised each year by the dedicated Mills Section of SPAB (The Society for the Protection of Ancient Buildings), more than 300 wind and watermills each year open their doors to the public.
The mills that are open to the public during this national festival do not only produce flour but include a silk mill at Whitchurch in Hampshire, a woollen mill at Trefiw near Conwy in Wales and the country's largest water-powered cotton mill at Styal in Cheshire. Some working mills are more than 300 years old, yet are still efficiently doing the job they were built and designed for into the 21st century.
Many mills taking part will be running special family events and activities during the weekend, including demonstrations and the chance to buy flour and other produce made on the premises.
This event has grown year on year. We are delighted that so many mills are taking part in 2008. The popularity of National Mills Weekend shows how important these wonderful buildings are, both in terms of our national heritage and our landscape. And, with increasing interest in natural food production and sustainable power sources it's hardly surprising that people want to find out more.
This specially designed website can be used to discover how to find these mills - or for those who prefer the written word, the following publications are available from the SPAB Mills Section, either via the Section's web pages www.spab.org.uk and spab-mills/the-bookshop or by post from the Section's offices at 37 Spital Square London E1 6DY and from participating mills:
An illustrated guide Mills Open, which lists windmills and watermills which are usually open to the public.
A directory: Stone Ground Flour by Natural Power - Where Can I Find It? gives information about where stone-ground, wholemeal, oatmeal and other special flours, and the tradition of milling with stones, can be discovered. |
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