The mill was home to the Lewis family for nearly a century and has remained in a remarkable state of preservation. Through the early part of the 20^th century the holding was bursting with activity; the mill produced flour and ground animal feed, electricity was generated by an Armfield turbine, apples were sold from the orchard, cows produced milk, butter was churned, pigs, hens and ducks were reared. In the mill loft a carpenter used a saw driven by the turbine and Richard Lewis (Dic y Te) ran his tea importing business. Many of the original tools and artefacts from this period are still in place. By the middle of the twentieth century demand for stoneground flour diminshed and as the Lewis family aged, the mill lay idle.

In 1970 the mill was sold to new owners who carefully rebuilt the water wheel and preserved the interior.

When the present owners arrived in 2006 the mill had not worked for many years. The mill pond only filled when the river was in flood and the wheel had sunk in the wheelpit and the outer bearing was broken. Slowly we began to learn more about the place, to uncover its history and understand how it worked.

Today we are restoring the mill machinery to working order and once again produce flour. Water from the River Wyre provides the power to turn the mill wheel. The millpond was excavated and refilled permanently in July 2008 and provides a store for several hours milling. A pair of original French Burr stones grind organically grown wheat to produce wholemeal flour just as they did one hundred and fifty years ago.

The mill race brings water to the mill pond from the river via a sluice gate about a quarter of a mile upstream. A pleasant woodland walk leads to the sluice gate past an ancient stile over the mill race.