Roast jowl and trotter sauce
16th October 2017
Our delicious roast jowl with trotters sauce dish has been selected by undercover The Good Food Guide inspectors as one of the top five most memorable dishes in the UK. The UK’s most trusted restaurant handbook features foodie hotspots across the country. The Good Food Guide 2018 included Tuddenham Mill's jowl in their guide's highlights and has said, “roast jowl and trotter sauce at Tuddenham Mill, because you could taste the care that had gone into making it, and for its unabashed old-school vibe”
Take a sneak peek inside our kitchen and find out how this mouth-watering dish is made.
Video by BBC Suffolk Radio
“Roasted jowl with trotter sauce? Fanny Cradock or Mrs Beeton maybe – but 30-something Lee Bye and his young brigade? Deeply connected with his own East Anglian heritage, Bye treads a sometimes playful line between old-school flavours and utterly contemporary, refined cooking. The jowl is cooked for 14 patient hours until fat and flesh transform into a syrupy, salty sweetness that collapses almost indecently in the mouth; a glossy, savoury trotter sauce, the bite of spelt and a tangle of on-trend agretti make it a memorable dish." - The Good Food Guide 2018
BBC Radio Suffolk presenter, Lesley Dolphin, speaks with our Chef Patron, Lee Bye about The Mill’s restaurant receiving the highest cooking score in Suffolk from the bestselling restaurant guide and the roast jowl and trotter sauce dish. Listen to Lee Bye’s radio interview here: