Dining at Tuddenham Mill, award-winning Suffolk restaurant

News - News from the mill

How to cook the perfect roast potatoes for Christmas Day lunch

4th December 2017

Chef Patron, Lee Bye, share his tips with us for cooking the perfect roast potatoes for Christmas Day lunch.

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A bird looking to impress

22nd November 2017

Our Chef Patron, Lee Bye believes his family’s roots have inspired his field to fork philosophy. "I truly believe my roots and my grandparents even before I was born have shaped my outlook on cooking and the way I look at the land" says Lee.

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Tuddenham Mill receives The Good Hotel Guide Editor’s Choice award

27th October 2017

Tuddenham Mill has been chosen as one of the winners of The Good Hotel Guide Editor’s Choice 2018 award. Only a small handful of hotels from the UK and Ireland were picked for the best Restaurant-with-Rooms award.

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Roast jowl and trotter sauce

16th October 2017

Did you know that our roast jowl with trotter sauce is one of the top five most memorable dishes in the UK? Take a sneak peek how it's made.

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Tuddenham Mill's Chef Patron, Lee Bye

6th October 2017

In June 2017, Tuddenham Mill appointed their award-winning Head Chef, Lee Bye, as Chef Patron. We catch up with Lee to find out all about his new journey so far.

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