Martry Mill is a fully functional watermill with its earliest records dating back to 1323. In 1859, the Tallon family took over the mill and have been running it ever since. The current miller, James, is the fifth generation of Tallon men to run the mill.

Using local grain, Martry Mill grinds stoneground wholemeal flour for delivery to local supermarkets and bakeries, which has many health benefits over standard flour. The mill wheel that still turns here and the millstones that still produces amazing flour, both predate the industrial revolution.

Martry Mill is open for tours and talks and is a very popular destination for school groups of all ages to learn all about the history of flour production, grain cultivation, milling and baking.

In July and August, Martry Mill is open to the public for a ticket only Milling and Baking Experience every Thursday and Saturday at 3pm. The format is drinks and bread tasting on arrival, a short welcome talk followed by a baking class. There is a longer talk and tour whilst the bread bakes. There is plenty of opportunity for questions throughout, along with seeing all the old machines, mill wheel and millstones in operation. At the end of the experience, you will have your freshly baked bread to take home. The Milling and Baking Experience lasts approximately 2.5 hours, and the tickets are available on Eventbrite.