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Water mill · St Dogmaels ·
Inside Michelin-Starred Brat Restaurant by Tomos Parry, in Shoreditch | Eater London
"A traditional water-stone mill in Wales that mills heritage grains in the old way and is actively reviving British/native landrace varieties; its flour is used for wood-fired breads and it has helped reintroduce long-surviving grains such as the Hen Gymro after a 90-year absence." - Adam Coghlan
