Charlecote is not a museum occasionally grinding flour as many water and windmills now are. Charlecote is a piece of living working history and one of only a small handful of surviving commercial working watermills in the UK. Producing traditionally stoneground flours through French Burr Stones every weekday (when the water levels allow), the mill is a constant hive of activity but retains all the atmosphere and charm of a mill run in Victorian times. Most of the processes we use are as they would have been over 200 years ago and wherever possible grain is still sourced from local farms keeping our food miles to almost zero! Almost everything is done using the power of the two waterwheels, as it always was, and all of our products are hand finished and hand packed personally by Karl, the Miller. Mechanisation in a modern sense has never caught on at Charlecote; this truly is a place where time stands still and where quality and tradition blend perfectly to produce the unique Charlecote flours.
**Open Days 2014**
Our open day dates for 2014 have now been set and can be seen on the "Visiting the Mill" page of the website. Please take a look and make sure you reserve a date to come and see us. We look forward to welcoming you to the Mill.
Karl Grevatt, Miller
Karl Grevatt, Miller
Click the mill's logo below to see photographs of Charlecote Mill
About the Mill logo
The logo for the mill, seen above and throughout this site, was hand drawn by Karl and is based on an old sack print that can be found imprinted on several beams on the top floor of the mill. You can see them when you visit.
Water Levels at the Mill
Contrary to popular belief, lots of water is not what a water mill needs. With its 18 foot undershot waterwheels, the mill needs just the right balance. Too little and there is not enough power to turn the wheels. Too much and the wheels get "bogged down" with the paddles trying to lift the water that cannot drain away fast enough. Keep an eye on the local levels by looking at the Environment Agency Warwick Water gauge. 1.4 metres of water at Warwick is about perferct for the mill. Over 2 metres and the mill will probably not be able to run.
What is special about stoneground flour?
There are many advantages to buying and cooking with stoneground wheat and maize flour.
How does the mill work?
In 2012, John Brandrick a mill enthusiast and technical drawing guru charted and then drew the internal workings of the mill in 3D style technical detail. The results of his drawings of Charlecote Mill and many other UK and European mills can be seen on his website.
About the Miller
Charlecote Mill has had many Millers over more than 200 years. The current Miller is Karl Grevatt who took over the lease of the mill in September 2012. Karl is a Carpenter by trade and has a wide experience working in Historic Building Conservation.
A William Morris Craft Fellow and Trustee of the fellowship (www.wmcft.org.uk), Karl has worked on projects as diverse as rebuilding a listed pig sty, through to repairs to the Royal Pew in the Chapel Royal at Hampton Court Palace.
Karl has for many years been passionate about old mills and is now in his dream job at Charlecote. Karl will always use traditional craft methods in conserving Charlecote Mill.