Head Chef, Lee Bye, in Tuddenham Mill’s kitchen

Meet Tuddenham Mill's chef patron


The very talented Lee Bye has been the Head Chef at Tuddenham Mill since February 2014.

Lee is familiar not just with Tuddenham Mill’s kitchen and the team but also all that the Mill stands for. Prior to moving on to carve his own career as a Head Chef Lee had developed his experience at Tuddenham Mill working his way up to being sous chef.

In the past few years, Tuddenham Mill’s restaurant has been considered to be one of Suffolk’s finest. Lee understands the need to deliver a very high standard of cuisine to fit with the style and the Mill’s reputation, as well as bringing his own unique take on the Mill’s food offering.

Lee said, “I'm keen to draw a wide customer base within the area and make Tuddenham Mill a strong and viable restaurant used for all occasions, whether it is a snack, Sunday lunch or a special treat. My aim is for all of this to be delivered at a high standard and a fair price point.”

“My style is very much a boy who has grown up in the country who loves working with the best produce that the region has to offer. The food at Tuddenham Mill is a mix of local and British produce working strongly within the seasons and focusing on taste and balance across the menu. 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 want to focus on.”

Since being Tuddenham Mill’s Head Chef Lee has earned 3 AA rosettes award, was crowned Employee of the Year in the Bury Free Press Business Awards 2014, won the prestigious Good Food Guide Editors’ Award 2015 for the best set lunch menu in the UK and was titled Suffolk’s Chef of the Year in the Suffolk Food and Drink Awards 2015. Lee also was awarded the esteemed Acorn Award 2016 and Acorn Scholarship 2017.

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