Deli & Grocery
Bacheldre Watermill just squeezes into Montgomeryshire. Wade over the stream at the bottom of the field and once you make it to the other bank, you’re in England. Run by perfectionist Matt Scott, the Watermill produces a range of organic pastry- and bread- flours. Everything is milled in the old watermill using “proper” French burr stones and traditional equipment that dates back several hundred years. It’s a glorious spot with a mill cottage to let, a campsite for the more rugged traveller and a shop where you can buy the flours.
The range includes spelt, rye, 5-seed and durum, the strong or high protein wheat that is ideal for pasta. As a keen cook and baker, Matt is constantly testing his flours to ensure they perform as well as possible and most of them, sold in their distinctive black-trimmed paper bags, come complete with recipes gleaned from various chefs and food writers.
Try my recipe for beetroot and goats cheese loaf using their 5-seed flour. It's on the pack.
