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Newsletter 147 Winter 2024 © Hampshire Mills Group |
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A Tale of Two Pembrokeshire Mills
Robin Appel
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On a recent trip to
south Pembrokeshire, I visited two mills, within
just a few miles of each other. Both mills were
built at the beginning of the 19th century; both
were designed by George Brown, a local engineer and
architect; both ceased milling in the mid-20th
century, and both retain most of their internal
infrastructure, and both are open to the public.
Both mills also deliver a strong message that local
and traditional artisan food should be preferred to
that derived from the 20th century industrial
technology, part of which brought about an end to
their milling operations. But each does it in a
completely different way.
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Carew Tidal Mill
As part of a visitor
attraction which includes the remains of Carew
Castle, all managed by the Pembrokeshire Coast
National Park Authority, the mill is no more than a
static museum experience. But a rich experience at
that, in the very complete array of machines –
including a Bentall Corn and Malt Crusher – all
enhanced by a recorded verbal commentary at the
press of a button, as you, preferably, descend the
three floors rather than the other way around.
The two undershot
waterwheels, the north wheel and the south wheel,
are in a very poor state of repair, the north wheel
clearly disintegrating. But the Park Authority
inform us that they do hope to restore the mill in
the coming years. Their plan is to replace the
south wheel, in order to power at least one pair of
millstones, which can then be used for
demonstrations, and work with schools. Grinding
wheat and producing flour would lend so much more
emphasis to their commendable message.
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Black Pool Mill
This mill, built in
1813, has only very recently undergone a major
programme of repair and restoration, retaining much
of its internal machinery. In 2023 it opened as a
restaurant. Owner, and operator of this attraction,
is Bluestone Resort, a local business focused on the
discreet blending of tourism into the immediate
countryside. But this is not just another
restaurant, this is a fine dining experience, but
one which will not break the bank. The staff are
all very courteous and delightful, and they conduct
you to the tables which are laid up on the first
floor alongside the millstones, and all the
complimentary woodwork and metal drive shafts.
The menu starts off
with a long list of all the local suppliers from
which most of their dishes are sourced. My starter
of lambs liver was exquisite, while my wife’s
equivalent, described as “Mini Fish ‘n’ Chips” was
actually scallops in a light batter. My knife
sliced through my sirloin steak as if through
butter, and finally my wife’s desert listed as
“Miller’s Caramel Bar” was actually a chocolate
mousse coated in dark chocolate. Truly amazing
food!
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These two mills are
less than 10 miles apart, and so a visit to both can
be achieved on the same day. Does anyone know
anywhere else where you can share a similar dual
mill experience? |
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