As you may have heard, the Government has been considering whether to introduce legislation to fortify all flour with folic acid. If the proposals are adopted this could prohibit any unfortified flour being sold for human consumption in this country. As small-scale flour producers traditional corn millers, such as Holgate Windmill, will find fortification of flour very difficult, if not beyond their capability, without a major investment in expensive new equipment which may even be impossible to install given space constraints and the listed building status of their windmill or watermill. The inability to sell flour could potentially see the Read More …
Join us at the mill for a fun-packed July. The mill will be open on Saturday 6th, Sunday 7th, Saturday 20th and Sunday 21st from 11am until 4pm. If the wind is blowing you may see the sails turning and cogs whirring. Our Minimillers group will be looking at cogs and gears on Saturday 20th – see the minimillers page for more details and sign up. Plus the mill shop will be open every Saturday morning from 10am – 12pm for our stoneground wheat and spelt flour, yeast, aprons, teatowels, greetings cards and lots more mill goodies.
The mill will be open tomorrow, Saturday 1st June, and Sunday 2nd June from 11am until 4pm. It will also be open on Saturday 15th and Sunday 16th June. Come and see how we produce traditional stone-ground wholemeal flour.
The mill will be open on Saturday 18th, Sunday 19th May and Bank Holiday Monday 27th from 11am – 4pm. Visit the mill and see our new exhibition Magic Millstones: From Grain to Flour to find out the trade secrets of turning grain into our tasty wholemeal flour. And don’t forget you can purchase our flour and other mill gifts during open days and each Saturday morning from 10am – 12pm
After a long chilly winter the mill has been tidied, dusted and is now warm enough to welcome visitors. We will be open on Saturday 4th, Sunday 5th and Bank Holiday Monday 6th May from 11am – 4pm. Come and explore the only working windmill in Yorkshire and buy some stone-ground flour to try. We think it really is the best tasting flour there is!
Calling all mini millers, age 4 – 7 years – join us to learn about and explore our wonderful windmill through crafts, activities and games this season. See our events page for mini miller sessions on the 3rd Saturday of each month, May to October. The session runs from 10am – 11am and costs £3 per child. Children must be accompanied by an adult and pre-booking is essential as places are limited. Book via email at email@example.com
The windmill will be open on Easter Monday. Follow the bunny trail and solve the puzzle to win an Easter prize. Be ready for lots of climbing and fun while exploring this amazing historic windmill. Standard admission charge applies; £3 per adult, £1 for children 5-18 years, free for HWPS members, plus 50p per child for the Easter Trail activity, all ages welcome. No pre-booking required.
The mill is open on Saturday 2nd and Sunday 3rd March from 11am until 4pm. Do come and look round the oldest 5-sailed mill in the country. Adults £3, children 5 – 18yrs £1. Under fives and HWPS members free. Plus on Sunday morning we will be holding Pancake Day at the mill. From 11am there will be freshly cooked pancakes, tea, coffee and juice (small charge applies) until the batter runs out – so come early and join in the fun.
This weekend the mill is taking part in the city-wide Residents’ First Festival. It will be open on Saturday 26th and Sunday 27th from 11am until 4pm. Admission will be free for York residents – please bring your library card or utility bill as proof of residence. Normal admission charges apply for non-residents.
Ingredients 8 oz butter 8 oz soft dark brown sugar 4 eggs (lightly beaten) 10 oz Holgate wheat flour, 2 tsp mixed spice (sieved or mixed together) 1 lb 8 oz mixed dried fruit About half a bottle of Guinness Method Preheat oven to 160C/gas mark 3. Cream butter and sugar. Gradually beat in eggs. Fold in flour and mixed spice. Add dried fruit and stir in well. Stir in enough Guinness to make a soft dropping consistency. Put in a parchment lined 7” round tin ( preferably not loose based) Bake for one hour then reduce to Gas Mark 2/150 C and bake for a further 1.5 Read More …