During the 1960’s it was hoped that the National Trust might take it over, but due to insufficient funds it wasn’t possible. Instead Heatherslaw Mill Charitable Trust was formed in 1972 with the object of restoring the mill and developing it as a working museum.

The Upper Mill has been fully restored to working order and currently produces around 7 tons of flour a year. Some of the flour goes into bread, cakes and biscuits made in the bakery at the mill, which is sold in the shop and Granary Tea Room.

The Lower Mill is not operational, but is used to demonstrate parts of the milling process that normally takes place out of site.

The mill still produces flour using the traditional methods and combines the best of old and new technology. It was a fascinating place to visit especially as I was lucky enough to pick the day when they were changing to a new batch of grain. Every harvest is different and it meant the careful tweaking of the machinery until the flour was just right. The mill kept speeding up and slowing down until it worked on the grain, eventually it settled down into a smooth rhythm.

More information on the mill can be found here.