Blair Atholl Watermill & Tea Room
- Telephone 01796 481321
- Opening times Apr–Oct: Mon–Sun 9am–5pm.
- Seasonal times Closed Nov 1–March 31
- Food served Apr–Oct: 9am–4.45pm (breakfast 9–11.30am; hot food 4pm).
- Website www.blairathollwatermill.co.uk
One of the last eleven working watermills left in Scotland, Blair Atholl uses the mill to grind its own wheat and oats, which are used in their own baking as well as being available to buy in the shop. Their bagels and carrot cake, in particular, are highly celebrated.
Dating back to the early 17th century, and restored to working condition in 1976, Blair Atholl Watermill is one of just a handful of businesses in Scotland to practise the traditional stone-grinding of oats and wheat – a process which helps retain the nutritional benefits of grains, and gives a distinctive nutty flavour. Owners Rami and Kirsty Cohen use all their own flour and oats in the various loaves, rolls and speciality breads available to buy from their in-house bakery, which in turn supplies the mill’s charming tearoom. Specialities reflect Rami’s Israeli heritage – bagels and a Jewish hallah loaf baked every Friday are particular favourites – while his carrot cake is practically a local institution. If you fancy getting floury at home, they host their own baking classes, and you can buy the flour from the mill, their online shop or local farmers' markets.
The café inside the 400-year-old working watermill is a unique spot for a coffee or light lunch. Entering the tea room (with head stooped) feels like time travelling into a small tavern from Medieval times. Rustic, well-worn wood extends from the low beams in the ceiling to the tables and stools filling the mill's former kiln drying floor. All the bread and oatcakes are home-baked using the mill's own products, and various rolls, bagels and toasties come well-packed with Scottish produce such as smoked salmon, ham and cheese. A range of tempting cakes and bakes clutter the counter, which can be hectic on weekend lunchtimes.