Practical Flour Milling

Practical Flour Milling

A one-day course at Charlecote Mill, Warwick

Excellent course content and brilliant and inspiring venue. The tutors know their subject inside out!

Date: 
21/05/2018
Course Type: 
Courses & Study Day
REF: 

MS1802

Audience: 
Introductory, General Interest
Location: 
Charlecote Mill
Charlecote Road,
CV35 8BB, WARWICK
United Kingdom
Price: 

UNTIL 9 MARCH: Early bird offer £90. Full course fee £120 (prices include lunch)

Event details

This course is now fully booked. We are keeping a waiting list in case of cancellations.

Monday 21 May 2018, 9.30am to 4.30pm

Back by popular demand and by invitation of miller Karl Grevatt we run our Practical Flour Milling course again at Charlecote Mill, a beautiful watermill dating from about 1800. You will spend a day gaining hands-on experience running the watermill under the careful supervision of highly skilled, traditional millers. You will get practical experience of starting and stopping the mill, milling different types of flour, dressing flour, moving grain around the mill, bagging up, plus gaining insight into selling flour. This instructive and enjoyable day will also include discussion on the needs of artisan bakers.

The course price includes course notes, lunch and refreshments during the day.

 

REASONS TO ATTEND

  • To gain experience of milling in a watermill
  • To learn how to dress flour
  • To learn how to mill different grades and types of flour
  • To understand the food hygiene and trading standards regulations that relate to milling and selling flour
  • To learn how to operate a mill safely

 

WHO SHOULD ATTEND

Mill volunteers, trainee millers, experienced millers who wish to develop their skills.

 

COURSE TUTORS

Jonathan Cook - Master Miller, artisan baker and Traditional Cornmillers Guild member
Karl Grevatt - Miller, Traditional Cornmillers Guild member and SPAB William Morris Craft Fellow
 
 

See our booking T&Cs here.

Accessibility: please contact the SPAB before booking to discuss any special access requirements.

Getting here