Tuddenham Mill appoints Lee Bye as Chef Patron
4th July 2017
Tuddenham Mill has started a new chapter this June by appointing their award-winning Head Chef, Lee Bye, as Chef Patron. Lee brings ambition, innovative energy and “thinking outside the box” approach to run the popular hotel, restaurant and meeting venue in West Suffolk.
Lee has been leading Tuddenham Mill’s kitchen since February 2014 and since then his talent has consistently been praised by food inspectors and critics, and featured in a number of the country’s independent guides and awards. He has earned 3 AA rosettes, The Good Food Guide Editor’s award, Suffolk’s Chef of the Year crown and Suffolk’s Restaurant of the Year title. Lee has also been recognised by industry’s experts nationally and awarded the prestigious Acorn Award 2016 and then Acorn Scholarship 2017.
Chef Patron, Lee Bye
Managing Director, Rufus Harper, has said, “I am delighted that we have been able to make this opportunity for Lee and for Tuddenham Mill. We are strong believers in promoting from within and Lee has shown his commitment, drive and natural leadership skills that made this appointment a very natural one. Tuddenham has a close link being an exceptional four star hotel and the three rosette food experience and therefore with Lee’s passion and love for Tuddenham Mill I am very confident our guests, our colleagues and Lee will all benefit from this appointment.”
Lee has added, “I feel it has come at a natural time for me not only in my career but in my life as well. I’m ready to learn and widen my knowledge in business operations and cross over my qualities into leading a food led style of operation here at Tuddenham Mill. This next step for me is one of challenge and pressure, both what I love.”
In his new role Lee will oversee all operations at Tuddenham Mill; manage hotel, events and restaurant teams and will continue to be closely involved in food offering and menu development. Sous Chef, Stuart Drake, who has worked in the Mill’s kitchen for over six years and risen through the ranks has been promoted to Senior Sous Chef. Stuart, with the guidance and mentoring from Lee, will lead the busy kitchen brigade and ensure exceptional food quality.
Tuddenham Mill is highly acclaimed for its award-winning restaurant, contemporary bedrooms with distinctive, edgy style and discreet yet attentive service. The Mill has also recently introduced five original bedrooms, Meadow Nooks and a spa treatment room.