The 50 Best British hotels
A secluded former water mill in the countryside between Newmarket and Bury St Edmunds. Chef Paul Foster (formerly of Sat Bains and Le Manoir) is winning plaudits for his creative menu with local produce and foraged ingredients. Ray wing, chicken skin and sea vegetables, whipped egg custard tart with brown butter pastry and pear, anyone?
"Tuddenham Mill, a smart Suffolk boutique hotel, looks like a slice of chocolate - box olde England; the food in its restaurant however, is so firmly on the gastronomic cutting edge you could slice your hand off on it"
Food and Travel Magazine
"A fabulous place to unwind, the food is more than worthy of the setting"
"Chic and contemporary, luxurious and stylish, yet oozing rustic charm"
"It's much harder to be good at being different and Paul Foster, who may well be one of the best young chefs you've never heard of, is doing different very well indeed. Tucked away in this quiet corner of a quiet county, he is doing something very much worth travelling for"
"Boasts the true wow factor"
‘ a perfect fusion of ancient and modern’
‘It oozes subtle quality, from the brick-and-weatherboard exterior and the waterwheel preserved behind glass in the bar to the Italian dining chairs and Reidel glassware. The service is exceptionally friendly; my baby nephew turning up for Sunday lunch didn’t put them off, even when his potato ended up all over the place. The attention to detail makes you feel as though you are staying with old friends who have as much regard for historical details as contemporary style. ’
‘exceptional food; relaxed atmosphere’
‘ Tuddenham Mill in Suffolk is an ancient-mill-turned-stylish-getaway in the kind of countryside that has R&R ploughed into the fields. The outer shell is steeped in history, while the inside has every detail imaginable to make you never want to leave your room’
The Good Food Guide 2012
Exciting food in a gorgeous setting
"the first-floor dining room offers huge oak beams, views across the mill pond and Paul Foster’s undoubtedly talented cooking. The young chef previously worked at Sat Bains in Nottingham and he brings great technical skill, flair and precision to the Tuddenham kitchen, creating visually exciting dishes that combine unusual ingredients and deliver thrilling textures and flavours"
" While there’s a hint of Sat Bains in the cooking, there’s no doubting that Bains’s former sous chef is now his own master with a vigorous streak of culinary daring running through the Tuddenham Mill menus. Coupled with an extraordinary attention to detail, this is a young chef aiming for the top.”
The Good Food Guide 2013
‘mesmerising skills in a seductive setting’
‘It’s hard not to be seduced by Tuddenham Mill from the word go. In early summer willows dip into a picture-perfect mill pond, fluff ball ducklings ripple the water and flower-filled meadows stretch into the sunny distance. Add Paul Foster’s adventurous cooking and faultless front-of-house team to the mix and you’ll want this lunchtime affair to last. Paul’s skills at the stove are mesmerising.’
The Great British Menu
Paul’s ray dish was complimented and named as the best dish from the Central region. It was described by the judges as, ‘full of thought, style, technique and ingredients that you do not normally see and the way it is put together is ground breaking.’
‘a stunning conversion of an 18th century watermill complete with the most stylish rural rooms you are likely to see’
Giving properties like Cowley Manor a run for their money, 17th century Tuddenham Mill has just completed its 15 bedrooms.
Best for: style conscious couples who want to get away with minimum hassle
Vibe: rustic chic – weathered beams and exposed brickwork in huge bedrooms, alongside great glass windows and handsome egg-shaped bathtubs
The LONDON Magazine
The room at Tuddenham Mill is close to flawless; you’ll struggle to find a more chic and yet cosy bolthole anywhere in olde England.
The Sunday Telegraph Stella Magazine
If rustic chic is your thing , you’ll adore Tuddenham Mill. There are swans gliding on the water, Philippe Starck baths in the bedrooms and exposed beams and mill wheels galore. And the food is fabulous too, so it’s great for a dinner date.
Food and Travel
Paul Foster is a young chef with a leaping reputation, and it’s worth a detour to this pretty spot on the Cambridgeshire/Suffolk border to see why. The restaurant , set in a Mr & Mrs Smith recommended boutique hotel, occupies an old watermill – a picturesque but non-twee backdrop for some of the best contemporary food you’ll eat anywhere.
The Times on Saturday
‘Romance is what this extremely stylish (and very sexy) hotel is all about.’
Unadulterated luxury. Fine food destination. Close to London. Spa-like bathrooms. Friendly, relaxed, personal service.
Condé Nast Traveller
There are three gorgeous rooms with soaring roofs in the main house, and 12 – including four fantastic, 600sq ft lofts – in two tasteful extensions. All are minimally furnished but have sensual treats such as Missoni dressing gowns, Elemis bath products and miniature decanters of sloe gin.
The Evening Standard
‘A former flour mill in East Anglia now has the right mix in rustic luxury: loft style minimalism, oak beam country comfort and attention to detail in the kitchen. The view from our room was glorious.’
Go for – the perfect hotel room
‘This really is a stunningly designed hotel and, with its 12 acre rural setting it really does make you feel as if you could be a million miles from anywhere – especially when you have shut the electrically powered blinds. Utter bliss…..’
The Travel Editor
An uber stylish, country boutique bolthole nestled in the heart of Suffolk just a short drive from Newmarket and Cambridge.
discover rustic chic