"There's been a water mill at Bacheldre since the 16th century and the current building was built in the 1700s. As it's situated just by the border, it can lay claim to being the first and last mill in Wales! It's also one of only two flour-producing water mills in the country - the other being at St Dogmaels, near Cardigan.

The mill was working when we first came across it, but was only grinding around a tonne of grain a month. We have gradually increased production and now grind between 5-10 tons of grain on a monthly basis.

We went into it as complete novices but in the last two years, the business has gone from strength to strength and we have won a number of awards which have highlighted the quality of the flour.

Most of the wheat comes from Dorset and is organic but we also grind the wheat grown on Bacheldre farm which is used to make wholemeal flour. We produce ten types of flour which we sell to shops, delis and top hotels both locally and UK wide.

We also approached Jamie Oliver, as he has flown the flag for organic and artisan products, to see whether he'd be interested in trying our flour. His restaurant "15" has been using our flour for making bread and his mentor, Gennaro Contaldo also uses our durum wheat for making pasta at his London restaurant.

I think that our success is down to attention to detail and the old-fashioned way of milling. Stone grinding doesn't extract the nutrients and flavours from the flour and produces a better quality product than mass produced flour.

Luckily our venture has coincided with backlash against mass produced foods and the growth in popularity of bread-making machines."

Matt and Anne Scott from Bacheldre Mill