The Mill Restaurant and Attached Aqueduct

The Mill Restaurant and attached aqueduct is a former corn mill, now functioning as a restaurant, with a datestone inscribed "1795". The building is constructed of brick and features a tile roof, presenting a rectangular four-storey structure. On the left end, there is a large segmental-headed opening that has been filled with 20th-century paired doors. The fenestration is varied, including segmental-headed windows with 20th-century casements, and a first-floor loading door that has a renewed gabled canopy. A partially obscured datestone is located to the right. The left side of the building features a segmental-arched aqueduct that brings the mill leat to the first floor. At the rear, there is a 20th-century single-storey addition.

Inside, the ground floor has heavy timber beams supported by round iron columns, while the first floor features chamfered timber posts. The interior retains a great spur wheel, which is likely in its original position, although most of the machinery and the wheel have been removed. This site was formerly known as the Priory Mill, and it is notable that Stoney Richard Smith, the producer of Hovis flour, was born in the Mill House, which is not included in this listing.