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Nether Alderley Mill is alive once more!

December 6, 2012

Well since our last post, although we have been quiet on here, we have been extremely busy finishing the building work.  As you can see from the outside the mill, the building work is complete and the only noticeable addition is the new access ramps.  Inside, the mill is alive once more, with just the few inevitable snags to sort out.  The Millwrights and our engineers are still tweaking the machinery a little and more work needs to be done to the Upper wheel in January.  Apart from this the mill has been running quite beautifully and producing flour.  Our volunteer Millers have been on a specialist training course and are now learning to operate the machinery in preparation for the opening in Spring 2013 (keep checking back for an exact date!).  Part of this training will take place in December, so watch this space for a separate blog post on what they have learnt.  

To open on time, the team have been handed a large to-do list and this is what we will be concentrating on until we open.  The list ranges from the not so glamorous jobs of  purchasing a till, till rolls and a vacuum cleaner, thermal underwear for our staff (very important if anyone has visited the mill in autumn and spring!) to working on fancy design packages for interpretation, publicity paraphernalia and conducting health and safety assessments.  One thing that has become clear is that we won’t be able to sell flour just yet as this process will take longer than anticipated.  It does remain a future aspiration however and is something we very much want to implement and will be working towards after reopening.   

We have also had a new addition to our team – a new project assistant Nicola Campbell.   Nicola has replaced Catherine Farfan who has moved full time to assist with a new project at Quarry Bank Mill, more about our sister property can be found on here (  One of Nicola’s main responsibilities from now until March will be recruiting and training volunteer guides.  If you are interested in becoming a guide, please email Nicola ( to register your interest and she will be able to give you more details.

One Comment leave one →
  1. December 6, 2012 16:37

    Great news that you are heading towards opening! I never thought you would make it at one time! Flour milling does take some time to acheive successfully – as we found at Heage Windmill but now its quite routine.

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