Anwen Humfrey

The sights and sounds of Y Felin, St Dogmaels, transform you back in time as it creates an important ingredient that most of us now take for granted.

Y Felin is one of only two working flour mills in Wales, and the only one to rely entirely on water, without the back up of electricity.

Miller Michael Hall and his wife Jane bought the 12th century building in 1977, and restored it from its derelict state into a working mill.

Michael said: "The wheel was a wreck and the mill pond had been filled in, it took 18 months to get it all going again."

"We bought the house next door first and the mill itself two years later. We originally thought the mill pond was just part of our garden.

"The mill had not been vandalised or had its machinery stripped out for scrap - which was quite something."

The peaceful mill pond at the rear of the building also provides a playground for various water fowl, and has become a popular and picturesque feature of the village.

Ducks wander around between the mill and the nearby remains of St Dogmaels Abbey, ready to scoop up any spare grain they can find.

The mill is a beautiful old building made of local stone and slate, with wood worn by age and polished from use.

Tucked away in a quiet part at the centre of the village, the front of the mill has remained unchanged by time, and has a sturdy ancient half-door which has been leaned on by millers for hundreds of years.

The uneven slate flour is worn from centuries of activity, showing the path of many millers going about their business.

Flour from the mill is sold to local shops and bakers, and is taken over the Preseli mountains to farmers' markets every week.

The miller takes flour into Cardigan every morning and brings freshly baked bread back, but says it is easier to keep up with demand during the wetter times of the year.

Michael said: "The wheel could go for 24 hours a day in the winter, but we only use it for about four hours a day in the summer because there is less water."

Guided tours are available to see the mill in action, and view the traditional methods used for centuries to create one of our most basic foods.

The miller and his wife also run the next door tea-room, which has utilised old mill-stones as outside tables on a patio which overlooks the water wheel. Diners can enjoy a sample of bread while viewing the building which created it.

A huge wheel powers the entire workings of the mill, transforming the serene setting into a loud, bustling hive of activity.

Water power is harnessed by the giant wheel which dominates the side of the mill.

A deafening cascade of white water rushes through a channel diverting a flow from the mill pond, crashing over the wheel until it forces it to turn, then settles into the rhythm of rotations as the huge structure circles and slowly gathers momentum.

On the inside of the wall an intricate jigsaw of wheels and massive interlocking cogs steadily push the mechanics of the mill into action.

Bags of wheat are hauled up by the miller to the granary on the top level using an ingenious system.

A chain and pulley system draws large bags of grain up to the second floor, trap doors slamming open and shut as they make their journey to the highest part of the building where the process begins.

Michael said: "It's simple but ingenious, you just start it up and away you go."

Grain is tipped down a shoot onto the mill stones on the middle flour, which grind it steadily into a familiar soft white substance.

A fine dusting of flour hangs in the air and coats each room as the powder is sifted through a chute and pours into the troughs below.

The final product is then scooped and packaged in Y Felin's distinctive paper bags, and stacked ready for sale.

The range of traditional stone-ground flours includes organic wholemeal, granary, seed, herb, garlic and chive.

Other treasures sold by the miller include free range eggs, local jams, honey and bread made by a local bakery using flour made at the mill.

4:11pm Monday 25th February 2008

Print   Email this