In episode 11, I visit Barry and Chris Flannaghan at the restored Burton watermill in Sussex. I discover how Burton Mill has evolved over the centuries but always using water as its source of power. The present 4 storey, 5 bay mill building dates from 1780 and was built on the foundations of an earlier forge or fulling mill (there is a record of a mill close to this site in the Domesday book). Today Burton Mill produces traditional stoneground flour and I get to taste the results!
If you enjoyed the podcast you can become a paid subscriber to the Comfortably Hungry Substack (which means you’ll receive additional content) or show your appreciation by leaving a small, one off tip here.
Useful Links
Burton Mill near Petworth is only open to the public a few times per year. Please check their website for details on their upcoming open days.
You can find Chris’ recipe for Irish tea bread here.
Suggested Reading
Modern Cookery for Private Families by Eliza Acton (1845)
The English Bread Book by Eliza Acton (1857)
The Canterbury Tales by Geoffry Chaucer (Modern English Version, 1934)
English Bread and Yeast Cookery by Elizabeth David (1977)
Watermills, Kent and the borders of Sussex by Michael J Fuller and R J Spain1986
Water in England by Dorothy Hartley (1964)
Puck’s Song by Rudyard Kipling (1906)
The English Huswife by Gervase Markham (originally published 1615)
Don’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.
A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast. Sound effects and music provided by Zapsplat and Pond5.
