Tuddenham Mill's Lee Bye wins Acorn Award 2016

Lee Bye wins Acorn Scholarship 2017

20th December 2016

Lee Bye, Head Chef at Tuddenham Mill hotel and restaurant, has been announced as the Acorn Scholarship 2017 winner. Earlier this year Lee was one of 30 rising stars in the UK’s hospitality sector to win the prestigious Acorn Award.


The Acorn Scholarship, in its 15th year, is an independent award created by a number of previous winners of The Caterer’s Acorn Awards. It enables all ambitious individuals in hospitality to share their ideas and vision to a panel of the most experienced and respected personalities in the industry, including: Amanda Afiya Editor from The Caterer, Laura Wigley from the Dorchester Collection and Ruston Toms FIH from The PM Trust and director of Blue Apple Contract Catering.


Lee Bye was one of only 10 selected applicants who was invited to present his ideas to judges at the luxury Coworth Park Hotel in Ascot on Monday 21st November. Later that evening Lee was awarded the Acorn Scholarship 2017.
The judges were impressed by Tuddenham Mill Head Chef’s vision to inspire and help young chefs thrive and enjoy their careers by achieving work-life balance. This can be accomplished by creating values and beliefs in kitchens across the country, where young chefs would have a safe and comfortable environment to learn and develop their skills. Lee has said “it’s important to make the industry appealing and where people could achieve and enjoy their journeys. My aim is to keep talking up this amazing industry. I am keen to increase the percentage of successful young chefs who find it difficult at the start of their careers. I want to make sure the industry prospers and ensure our businesses grow with these amazing young people.”

Lee Bye with Acorn Scholarship Award 2017
Tuddenham Mill's Head Chef, Lee Bye, after Acorn Scholarship Awards 2017


With the guidance and mentoring from the experienced Acorn Scholarship team and bursary, Lee is determined to start turning his vision into reality. After becoming the Acorn Scholar Lee has said “I have challenged myself to be out of my comfort zone at all times to ensure I maximise every opportunity. This is a great chance for me to be mentored by some of the industry’s greatest brains to ensure I deliver my vision. I am hoping 2017 will see this project come to life and make an impact on young chefs’ careers in the UK.”


Lee’s talent has consistently been praised by food inspectors and critics, and featured in a number of the country’s independent guides and awards. His growing collection of recent accolades include: Acorn Award 2016, Suffolk’s Best Restaurant Award in the Suffolk Food & Drink Awards 2016, Suffolk’s Chef of the Year Award in the Suffolk Food & Drink Awards 2015, Square Meal’s UK Top 100 list and the prestigious Good Food Guide Editors’ Award 2015 for the Best Set Lunch menu.

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Acorn Scholarship 2017
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