milled in jersey artisan Flour

From Local Grain

Nestled in the heart of St Peter’s Valley, the Island’s only remaining working watermill, Le Moulin de Quétivel, has been milling flour for the people of Jersey in war and peace for more than 700 years. And for all that time millers have been using the same simple technology of water power. Streams descending from St Mary and St John are channelled into the beautiful millpond to the north of the site and from there the miller is able to control the water pressure inside the leat or ‘Lé Bié’ using a series of hand-operated sluice gates to provide sufficient energy to power the mill’s great waterwheel and drive the millstones.

This year the Trust is delighted to be supporting local growers, John, Alan and Charles Le Maistre, from Le Tacheron Farm, who will be supplying around 300kg of high quality wheat for the Trust’s heritage milling events.

One of seven historic mills in St Peter’s Valley, Le Moulin de Quétivel was rescued from ruin by the Trust in 1973. Today, 50 years on, the Trust’s volunteers are still milling flour using the same heritage techniques that have been practised by Islanders for generations.

Why

Choose

Quétivel Flour?

Support heritage milling and keep history alive by choosing Quétivel Flour for all your baking needs.

• Great taste: Our flour makes delicious bread, cakes, pastry and much more. With a rich, nutty flavour it will take your baking to the next level.

• Healthy: Our stoneground flour is packed with nutrients and fibre, making it a much healthier option than other types of flour. Zero waste: The Trust mills the whole grain, no waste – unlike white flour where the bran and germ are removed.

• Low carbon footprint: Sourcing grain grown close to the mill to support local farmers is very important to us. We are proud to use only the best locally grown wheat, sourced from Le Tacheron Farm – just 8km away in Trinity.

Heritage Milling in Action– Saturday 22 April Come and watch the whole milling process from start to finish at

Jersey’s only remaining working watermill. Count how many times the waterwheel rotates in a minute, observe the grain being fed into the eye of the mill stone and fill up your own bag of flour to take home with you. Warm up with a hot drink in our newly refurbished tearoom and enjoy cakes baked with our very own artisan flour. We even have homemade biscuits for dogs!

Le Moulin de Quétivel

Opening Times

We have extended our opening hours for 2023 and are now open five mornings a week: Monday –Friday from 10am – 1pm.

How to get there

The best way to get to Le Moulin de Quétivel is via the cycle track – and to encourage more cyclists this year we have installed brand new cycle racks in the meadow right in front of the mill. New for 2023 are free topups for anyone arriving by bike.

These digestive biscuits are as versatile as they are delicious. Either serve them with cheese or dip them in chocolate for an indulgent tea time treat.

You will need

150g cold butter, cut into small pieces

• 200g wholewheat flour, plus extra for dusting

• 125g fine or medium oatmeal (or jumbo oats, ground to a coarse meal in the food processor

70g muscovado sugar

• ½ teaspoon bicarbonate of soda

• ½ teaspoon salt

2-3 tablespoons milk

Makes

1. In a large bowl, rub the butter into the flour (or do this in a food processor).

2. Stir in the oatmeal, sugar, bicarbonate of soda and salt.

3. Add the milk a little at a time and bring the mixture together to form a firm dough that is not too sticky or wet.

4. Tip onto a lightly floured worktop, and use your hands to form the dough into a flat disc. Wrap in greaseproof paper and chill for 30 minutes.

5. Meanwhile, preheat the oven to 170˚C and line two baking trays with parchment paper.

6. Roll out the cold dough on a floured worktop to a thickness of 0.5cm.

7. Cut out as many biscuits as you can using a straight-edged cutter, rerolling the leftovers and using those too. Arrange on the lined baking trays.

8. Use a fork to prick the biscuits once or twice and bake in the oven for 1012 minutes until golden. Set aside on a wire rack to cool.