A pleasant 10-15 minute walk from the quay alongside Morden stream leads to Cotehele Mill. As part of the Cotehele Estate run by the National Trust (NT), you’ll need a ticket to see the mill in action.
If your legs aren’t up to it, there’s a small shuttle bus that runs between the mill, the quay and the house. It’s a useful service, for which a small donation is respectfully asked for.
This working mill is in a picturesque setting and a worthwhile detour from the house and quay.
An overshot water wheel is fed by a leat which is controlled by a man made weir and sluice gate. This leat also feeds a modern hydroelectric turbine.
The mill is part tourist attraction and part business. The NT has restored the bakery that used to be here at the turn of the nineteenth/twentieth century and uses the mill’s own flour, although not exclusively so.
Like many people, I find watching mills like this in action fascinating, and still marvel at how people all those years ago worked out how controlling water and crushing grain through a series of cogs and wheels could make bread.
The mill is not open during the winter months and for all the relevant info it’s worth taking a look at their website.