news from the mill
Mill stones encased in wooden tun or vat
Grain is fed into the mill stones by the shoe
Setting up for Santa's Workshops
The original Hurst Frame
For Open Days please see Events
We know lots of people are interested in the restoration of the mill and finding out more about it's history, so with this in mind we have compiled our Kersey Mill newsletter to keep you up to date with our findings and progress.
We have also listed our current newletter along with an opportunity to
see some of our archived posts.
If you have any stories or pictures you would like to include on any future newletters please click here to email us directly.
We would like to sincerly thank Historic England for giving a grant towards the costs involved with these repairs.
DAVID COE
We are very sorry to notify you of the recent passing of David Coe (July 2024).
The Friends of Kersey Mill should like to extend their sincere condolences to David’s family and friends.
David was incredibly talented and he produced our beautiful working model of Kersey Mill.
The model was first unveiled on Drive it Day, April 23rd 2017. It is made to an exact 18th scale using the main material of the mill, which is timber with metal and timber machinery.
David literally spent over a thousand hours putting his heart and soul into making this working replica. He was clearly a perfectionist, as can be seen in the detailed drawings and modelling that exist within the project.
The numerous elements that have been incorporated are quite remarkable right down to the flour sacks, working machines and the timber frame. David’s engineering background was fundamental in understanding how all the drives, shafts and belts would have worked. There are over 100 different drives within the mill and the model has included them all.
We are so privileged and proud to have this lasting legacy.
Friends of Kersey Mill Newsletters.....
April 2021
Drive it Day - Sunday 25th April - Report by Charlotte Vowden
KERSEY MILL WELCOMES CLASSIC CAR ENTHUSIASTS WITH HEARTY BREAKFASTS AND BUMPER BURGERS, SAYS CHARLOTTE VOWDEN.
Kersey Mill in Suffolk has been a local landmark since the early 19th century. Built in 1810 on the banks of the River Brett near Hadleigh its commanding four-storey structure, and the former maltings that stand beside it, are hidden from the main road on approach.
Trees conspire to keep its presence a secret, which is no aid to navigation for newcomers, but in recent years it has become a place that people will go out of their way to visit – especially when there’s a classic and vintage car meet. On Drive It Day, for a small fee that’s put towards the mill’s restoration, owners of a more mature motor are welcome to turn up, park up and take part.
Once inside the 18-acre estate, on a quiet sunny morning, it’s hard to imagine the cacophony of engines and human activity that a pop-up automotive Narnia can create. As the mill’s timber bones creak gently in the warmth, honey bees dart from flower to flower. It's a peaceful and pretty spot.
Beyond the mill, there are brooks and streams and gardens to explore, as well as a community of independent gift shops, boutiques and businesses. Book ahead to channel your creative side with a teddy bear building or glass painting workshop in the craft studio.
For early birds, The Miller’s Kitchen cafe serves breakfast from 8.30am. The sausage, bacon and egg bap with a choice of tea, coffee or juice is £6 well spent, but consider it a warm-up for afternoon tea which comes with finger sandwiches, fresh-baked fruit and cheese scones plus a tempting selection of homemade cakes. The Miller’s 12oz special beef burger is a less dainty, but just as delicious (and filling) alternative.
In the not too distant future, owners Steve and Alison de Lara-Bell expect Kersey Mill to be producing its own flour again. Bringing the mill back to life in this way was the couple's ultimate goal when they bought it in a derelict state ten years ago, saving it from being developed into residential dwellings.
“It’s important to restore the past for the future,” says Steve, whose son Charlie runs the cafe. Sharing their vision, he's looking forward to adding artisan bread made with flour milled metres from his oven to the menu.
Words Charlotte Vowden Twitter | Instagram
Photography Charlotte Vowden / Kersey Mill