Y Felin

Second generation miller Emma, learnt her milling skills from the master Miller Mike Hall (her father), who lovingly restored Y Felin back to full working condition in 1981. After 40 years of milling, Mike handed the reigns to Emma who continues to mill today using only the power of the waterwheel to produce excellent stoneground flour using all the ancient crafts her father taught her.

Y Felin carefully selects the highest quality milling grains from a handful of small family run farms. These grains are milled traditionally into a range of stoneground flours which can be used for bread making, cakes, pastries and many more baking goods.

When circumstances allow, Emma will be delighted to offer guided tours of our fully working watermill.