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Our Story
Our Story
In 1860, with the Isle of Man basking in the glory of building the largest water-wheel in the world, calls to build a mill powered by the Laxey river were answered by the creation of Laxey Glen Mills. Run by the Corlett family for generations, the mill has survived three huge fires, two world wars and frequent threat of closure.
But this industrious little gem has stood the test of time and 160 years later, we are still producing the highest quality flour, from only select wheat, grown entirely on our little gem of an Island, milled by our small, highly skilled team of artisan millers.
Here on the Island, besides our range of flours that need raising agents in them, everything that comes out of the Laxey Glen Mill and sold locally is entirely additive free - just pure wheat flour. This means that you know exactly what is going into the food you are making.
Laxey flour travels a fraction of the food miles clocked up by imports and we're proud of our low carbon footprint. Local through and through, we're good for the planet and good for our people.
Purity
Apart from raising agents to enhance our self-raising and soda bread flour, all Laxey Glen Mill's flours are completely free from the additives.
Skilled millers
No one knows more about producing the finest quality flour than our small, skilled team of artisan millers, builing upon 160 years of knowledge.
Low food miles
Laxey flour has travelled a fraction of the distance of imported flours, keeping our carbon footprint as low as is possible.
Meet Our Small
& Mighty Team
Pete, Frank, Rossa & Colin
Our Expert Millers
Our Millers are the absolute heart of all we do.
Along with Mill Manager Jason - Pete, Frank, Rossa & Colin have combined work experience of 80 plus years at Laxey Glen Mills. We are almost embarrassingly smug about this and so grateful for their expertise.
Pete and Rossa are Manx born and bred, Frank swapped one island for another as he made the (savvy) move from the Isle of Wight to the Isle of Man a few moons ago. Part of their collective passion for the Mill comes from their previous lives as bakers (55 years experience all in), Frank and Jason met each other working as bakers on the island. No one knows flour better, you could say they swapped from using it to producing it.
Jason Duke
Mill Manager
Jason works right in the centre of the Mill and is involved in almost every part of it.
He also had a past life as a baker before moving to Laxey Glen Mills and crossed paths with our other millers. He stepped up to the plate of Mill Manager 6 years ago and holds the fort like no one else could.
Combining his deep knowledge as a miller and baker with brilliant team leadership and operational nous, the Mill simply couldn’t run without him.
Growing up on the Isle of Man, he also intimately knows the farms that our flour is sourced from as well as the people who grow it.
Sarah Coole
Business Development
Sarah joined Laxey Glen Mills in February 2025. She is Manx born and bred, and has always had a passion for Manx Food and Drink, given her farming background.
After gaining extensive food industry experience working for multi-national companies in London, Sarah was keen to put her knowledge to good use and apply to the Isle of Man food scene.
'I am absolutely delighted to be working for such a historic institution as Laxey Glen Mills. I am excited about the future and we have so much potential to unleash. In particular I would love to export our flour to the UK and further afield, there are huge opportunities.'
To all of our on island customers, Sarah is the main point of contact - please feel free to reach out to her with any queries, she would love to hear from you.
Amanda Bindon
Chair of Laxey Glen Mills
Amanda grew up on the Isle of Man. She spent most of her professional career in food marketing – starting with Esso Convenience Stores, then Jacobs Biscuits, before moving to Pizza Hut where she was responsible (amongst other things) for all their celebrity TV campaigns. She moved on to set up the Marketing department for Waitrose, overseeing its expansion north, doubling in size, and TV launch as well as redefining the brand positioning - which is still in use today. Amanda joined the board of Laxey Glen Mills in 2019 and became Chairwoman in 2022, bringing a wealth of strategic direction and insight.
Amanda is a professional working mother of a blended, mixed-race family of 5. A keen cook and passionate about food, she is especially concerned with locally sourced products and supporting the people who produce them. Always excited to keep learning, she has recently started growing barley on her home farm.
Shane Barks
Non-Executive Director
Shane spends a lot of time doing what most Directors do: scrutinising things, delivering training and frowning at a computer screen. He has worked in audits and accountancy for 20 years, with a strong background in compliance and now focuses on governance and risk in the public sector.
What drew him to the Mill is the challenge of making the business sustainable in the future. He says that “This is such an exciting time for the Mill. The opportunity of being part of a business that has been a mainstay in the community in which both me and my family originate was too good to pass up on!”
He has a young family with whom he loves to travel and though he struggles to make toast (his own words), he’s a big fan of baked goods, with pancakes a strong favourite. Check out our recipe in his honour here.
Fenella Edwards
Business Development
Fenella is enjoying being part of the Laxey Glen Mills team while Sarah is on maternity leave.
Fenella has a passion for Manx food and drink, comes from a Manx farming background and has 10+ years working in the food industry in the UK and France. From catering for private clients to making cheese in Borough Market to hosting supper clubs in North London. Fenella is excited to bring her small business knowledge and creative experience to her role at the mill.
"I am delighted to be working at Laxey Glen Mills for this short time. The Mill is a cornerstone to our circular island economy or Biosphere, linking our farmers to our bakeries and so much more for our community.”
Fenella is a main point of contact for the mill. Please do get in touch with her if you have any queries about our flour products and the mill.
