Head Chef, Lee Bye, Tuddenham Mill hotel and restaurant

Lee Bye, tells us what inspires his dishes

4th May 2017

Head Chef, Lee Bye, at Tuddenham Mill is very passionate about locally sourced food. He says “My style is very much a boy who has grown up in the country and who loves working with the best produce that the region has to offer”. Lee tells Cambridge Magazine what inspires his dishes...

What made you want to be a chef?
I never set out to be a chef; I worked in kitchens from a young age and I just enjoyed being in the environment and handling pressure and responsibility. I could never imagine doing anything else now. . .

How would you describe your style of cuisine?
Anglo-country elegance.

What inspires your menu choices?
That’s easy – the seasons and experiences. I love nostalgia in my dishes and enjoy bringing modern techniques where necessary. I love hearty flavours and that feeling of comfort you get from a good plate of food, and this is something I focus on.

What’s the best thing about being a chef at Tuddenham Mill?
The setting. It really is a great place to cook every day and enjoy what is around me. I cook here because I want to cook here. That is a great feeling.

If you were to eat your favourite starter, main and dessert from your own menu, what would they be?
To start, it would be Tilbrooks asparagus, goose egg and alliums. For main, I’d have Breckland amb, kofta ragout, Clem’s carrots, wild cabbage and yogurt. I’d finish with sea buckthorn posset, Pump Street Bakery chocolate and watermint.

If you could cook for four people, alive or dead, who would they be?
Sir Alex Ferguson, The Krays and Marco Pierre White.

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