The mill wheel
The stone floor
Once again we found the person in charge, in this case Chris Stimson, was generous with his time and knowledge and showed us round the mill and millwheel, including parts not normally open to the public.
He agreed with the thought that it was illogical to mill flour NOT for consumption. We would, however, have to sort out the lifting of delivered grain to the upper floor.
There was a suggestion that if you mill on four days or fewer in any five week period, there may be exemptions from some of the food hygiene regulations - but this may conflict with tea room use, of course.
Lode Mill also offers a hand quern and the opportunity to handle grain and flour - in general both mills had excellent educational facilities and interpretation.
Lining of grain boxes can be achieved with sheet aluminium as a Houghton, or metal gauze as at Lode. Other containers are mainly plastic Really Useful Boxes, one with a hole cut for the flour chute - on a table, not at floor level.
There are some issues around cleaning up after every milling, stone speed and tentering all of which we need to resolve - the input of a miller was stated to be essential, so Nic Jones' input needs to be obtained.