In a beautiful green setting in Letheringsett (just around the corner from Holt), Letheringsett Watermill is the last remaining watermill in Norfolk to produce flour.
Though a watermill was recorded at Letheringsett at the time of the Domesday book, the mill you see today was built in 1802. In 1987 Mike and Marion Thurlow lovingly restored it to working order. Now Letheringsett supplies its organic flour (produced from locally grown wheat) to numerous high-quality restaurants, pubs, bakeries and hotels across Norfolk (including The King’s Head in Bawburgh, Norwich, the shop at Sandringham and Morston Hall, Morston) and beyond.
Letheringsett Mill holds regular working demonstrations of milling and tours of the mill on most weekday afternoons. Mike is usually on hand to give an informative and fascinating insight into the history of the mill and the ancient practice of flour production using a water-powered mill. After watching the wheat being ground into flour yourself, you can purchase both the flour and many products made from it at the on-site mill shop.
Multi-award winning, Letheringsett Watermill has received, among others, the Graham Allen Award for Conservation (1984), UKTV Food Regional Champion East Anglia (Local Hero 2006), Top Tourist Attraction in North Norfolk (11 times between 1990 and 2002).
Why not step back to a time when the power of water was used to produce flour and visit an integral part of North Norfolk’s history?
Open All Year.
Summer: (Whitsun – Oct 1st) Mon-Fri 10am-5pm, Sat 9am-1pm.
Working demonstrations: Tues-Fri inclusive 2pm-4.30pm. (Open to visitors from midday).
Winter: (6th Oct-Whitsun) Mon-Fri 9am-4pm, Sat 9am-1pm. Please ring for demonstration times.
Closed Sundays, Bank Holidays and some days over Christmas.
