I spent Christmas in Wales, and visited this mill
just afterwards. So here is a short paragraph about
it; there was no booklet or leaflet about its
history but there were lots of panels on the walls –
so these notes are taken from photographing them
(but not word for word of course!). No-one on the
premises knew anything about the machinery.
If you head west along the M4 into Wales and then on
to Pembrokeshire along the A40, as you get near to
Haverfordwest there is a large area (500 acres)
which is the Bluestone National Park. This is a
holiday resort with lodges in the woodland, paths
for walking and cycling, and all other amenities
people expect. Within the 500 acres is Blackpool
Mill.
Blackpool Mill, Grade 2 listed, and more than 200
years old, is situated on the eastern branch of the
river Cleddau which is still tidal at that point.
The large breastshot waterwheel was powered by
diverting the water of the Cleddau into a leat or
headrace to drive six pairs of stones producing
grist and flour from locally grown crops.
However, in 1901 the mill was refitted by JJ
Armfield & Co of Ringwood and the old waterwheel
replaced by a modern ‘British Empire’ turbine. This
was capable of 35hp and with a 14ft head of water
was able to drive four large millstones, three of
which were Derbyshire Peak producing animal feed and
the fourth a French buhr stone for flour production.
This continued until 1954 when flooding damaged the
leat walls. In 1968 extensive repairs were
undertaken and the mill opened as a museum and
tearoom which ran successfully for many years. At
some point the mill building became unused and when
I first saw it, probably about 15 years ago, it was
derelict but all the machinery was still inside.
A very pleasant surprise was waiting when I again
went there just after Christmas. The mill has been
completely transformed and is now a restaurant/café
and many millions must have been spent by
Bluestones. The huge building has been repaired and
rebuilt, and inside all the Armfield machinery is in
place on the various floors. You can dine among the
hoppers and chutes and everything is there to be
seen. There are very good explanations of how it
all worked in panels on the walls. Their website is
here.
