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Barry Mill
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Throughout the open season we offer guided tours (not obligatory) and explain the process of milling grain into oatmeal in the traditional manner, from storage, drying and cleaning to milling & sieving. The 4.7m-diameter overshot water-wheel is worked for every visitor but actual milling takes place normally just on Sunday afternoons and for pre-booked parties. Grain from a local farm is stored in jute sacks which are moved vertically using the water-powered sack hoist. The grain is milled using a pair of French burr stones that were made in Edinburgh c1880. The youngest piece of equipment is a grain elevator dated 1910.
Barry Mill is now one of only a tiny handful of mills still powered by water, and we believe that it is one of only three in the whole of Scotland where visitors may still see the traditional way of milling.
Visitors can walk and picnic in the grounds at their leisure all year round.
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