Tuddenham Mill’s Lee Bye is crowned Employee of the Year in the Bury Free Press Business Awards 2014
Tuddenham Mill’s Head Chef, Lee Bye, has been announced the winner of the Employee of the Year Award in the Bury Free Press Business Awards on Friday 10th October in a ceremony at The Apex in Bury St Edmunds.
In its third year the Bury Free Press Business Awards recognise the very best diverse business and entrepreneurial talent in the West Suffolk area. The Employee of the Year award winner was judged against six strict criteria including additional responsibilities beyond regular job, being an asset to the business and exceeding knowledge and expertise in their role.
Since Lee Bye took the helm of Tuddenham Mill’s kitchen in February 2014 he has enjoyed a run of success. Lee has changed all the menus and broadened the restaurant’s offering which lead to a significant increase in diners only few weeks after his appointment. The new menus and Lee’s talented cooking has impressed the AA hotel and restaurant inspector and Tuddenham Mill was awarded 2 AA rosettes only eight weeks into his Head Chef role. Last month Lee and the team at Tuddenham Mill have been celebrating The Good Food Guide 2015 prestigious Editors’ Award for the best set lunch menu in the country.
Agellus Hotels Operations Director, Rufus Harper, has said “I am delighted for Lee personally and also for everyone at Tuddenham Mill. The way we work as a team is hugely important to ensure our culture and morale is transferred to all our colleagues and this can only be achieved by leading by example. Lee is playing a key role in ensuring we live and work by our beliefs. I hope this demonstrates that Tuddenham Mill is a great place to work and encourages others to want to join us.”
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Suffolk’s Tuddenham Mill wins prestigious Editors’ Award by The Good Food Guide 2015
Tuddenham Mill, hotel and restaurant in Suffolk, celebrates the prestigious Good Food Guide 2015 Editors’ Award for “”.
The Good Food Guide Editors’ Awards recognise excellence across the restaurant industry in the country and grant those that deserve the highest recognition. Editors’ Awards are presented to only eight carefully selected dining establishments and chefs in the UK, who have particularly impressed The Good Food Guide editors.
The Good Food Guide Editor Elizabeth Carter has said, “It would take a frosty heart not to be bewitched by Tuddenham Mill’s swans-and-cygnets prettiness - and a jaded palate not to be thrilled by (relatively) new Head Chef Lee Bye’s cooking. Bye, who steps up after two years as Sous Chef, has steered the menu away from foraged ingredients to produce accessible, enjoyable food such as soft-as-you-like black bream with gently warming dhal and crisp lightly battered mussels, or tender bavette steak with triple cooked chips.”
Tuddenham Mill’s set lunch menu offers a mix of local and British produce, working strongly within the seasons and focusing on taste and balance across the menu. The set lunch menu is priced at £15.50 for two courses and £19.50 for three courses. Elizabeth also adds that Tuddenham Mill’s set lunch menu is one of the best value deals in Suffolk.
Lee Bye has been Head Chef at Tuddenham Mill for only seven months and is delighted to receive the award. Lee has said, “To get the Best Set Lunch Award in my first Head Chef role was a very proud moment for me and the team, who all have worked with great focus everyday to help achieve the success. To be selected by The Good Food Guide’s editor Elizabeth Carter as the number one spot for lunch in the whole of the UK shows how far we have come in such a small amount of time.”
Tuddenham Mill has also achieved The Good Food Guide’s score rating of 5 (the highest out of all Suffolk entries in The Good Food Guide 2015) which indicates exact cooking techniques and a degree of ambition as well as showing balance and depth of flavour in dishes.
Throughout September and October Tuddenham Mill will be celebrating the award by giving diners a return to dine offer for all guests who come and try the set lunch.
The prestigious guide published its latest 64th edition in September 2015 and remains the best selling restaurant guide in the UK. Each year The Good Food Guide reviews the best dining experiences in the country and is completely rewritten and compiled from readers' feedback and anonymous inspections.
A MOMENT ON THE LIPS
Velvet falls in love with the talents of Tuddenham Mill’s new Head Chef, Lee Bye
Article by Georgie Campbell,
Taking a leisurely drive out to the country one afternoon last month, I couldn’t wait to arrive at our destination… the much-acclaimed Tuddenham Mill. Having heard so many fav reviews about the Mill’s new chef, Lee Bye, and his band of merry men, this was one review I was really looking forward to.
Driving into the tranquil car park that completely sums up the way of life in Tuddenham, it was great to see the wild swans that spend their summer’s nesting within its grounds had come out to welcome us.
Stepping inside the former watermill, the interior décor still impresses no matter how many times I visit. Mixing the bare brick styling of the Mill with a fresh, modern feeling, the combination really is a work of art.
Greeted by our afternoon host, Hannah, and shown to our table, I couldn’t help but smile. Seated outdoors, enjoying the sunshine, gazing over the river it was as though I was in a foreign land. The sun trap was exactly what I needed… a real escape from the trials and tribulations of everyday life.
The perfect spot for a bit of lunch, a dinner for two, or even the whole family, I could already tell there was something different about the Mill. The tables were full of people laughing, enjoying the delicious meals prepared for them, whilst really relaxing in its surroundings. Local guests, overnight visitors and even families who had stopped off on a bike ride across the Suffolk countryside, the atmosphere was so enticing… and all on a weekday lunchtime.
Returning my attention to the job at hand, Hannah produced two menus for my guest and I to demolish… giving me the first task of the day, what to choose!
Opting for a delicious pork dish to start, followed by a fish main I knew I was in for a great journey. Renowned for his fresh menus and changing ingredients, Head Chef Lee Bye and his team had high expectations to meet… a level that I’m proud to say they sore passed with flying colours.
Bringing a tempting treat of crispy ham hock with mustard mayo and pork scratching out to whet our appetites, Hannah certainly knew how to get the party started! Biting into the soft, crisp ham offerings it was definitely a sign of things to come. Delicious...
Clearing our plates and returning with our starters, even Hannah was smiling as she presented two plates of caramelised pork with avocado and pickles… a dish that I was very excited about. A lover of avocado Lee and his team had let their imagination run wild with the fruit.
Creamed and presented as avocado emulsion, and sliced to perfection in a Carpaccio style, I’ve never seen avocado presented in such a way. Complimented by the caramelised pork… I was in heaven!
The floating on cloud nine experience continued as our main courses appeared at the table. Opting for the Cornish hake peperonata, with blonde beer battered mussels and onion chard, the dish was a complete work of art. A lover of all things fish I couldn’t wait to dive into the soft textures of the hake, watching as it melted onto my fork, and finally into my mouth.
Putting together the crisp sensations of the beer battered mussels and the soft fish was simply a stroke of genius, as they both presented a whole new world of textures and flavours in one mouthful.
Sneaking a quick forkful of my guest’s dish of Fordham shot pigeon, heritage carrot and spring greens, it was easy to see why a smile was stuck upon his face. The fresh tasting pigeon mixed with the spring greens was the perfect light meaty dish to enjoy in the sun.
Sitting back, unable to move from the amount of food consumed, I couldn’t believe it when Hannah returned once more, carrying a beautiful dish of dark chocolate mousse, covered in vanilla yoghurt and mandarin ice… I couldn’t wait much longer. Slicing my fork into the soft chocolatey goodness, the ice melted as if on cue as I lifted it to my mouth. The bitterness of the chocolate, matched with the sweet, citrus flavours of the ice was the perfect balance.
Unable to consume any more food, finally the creator behind the tantalising menu revealed himself. Sitting on the terrace, Lee’s passion for his cooking, his team and his new found home was beyond belief.
“I wanted to strip back the ingredients of the Mill’s menu to get back to basics,” he explained. “We may play with the ingredients and jazz them up a bit, but at the end of the day our menus consist of meal and two veg.
“I want to produce dishes visitors identify, that they enjoy. Pigeon that doesn’t bloat your belly out, seasonal vegetables that will give that fresh edge, and allowing us to transition the menu between the seasons.”
Taking over the restaurant on 17th February 2014, opening with a brand new team and 30 covers to cope with, Lee insists he couldn’t have done it without the team behind him. With him from day one, the team continue to develop the menu, working closely behind closed doors to bring about some of the best food in the region.
“I think it’s important not to be obsessive, the team effort is what counts,” he added. “Learning to let go of things and trying out new ideas is what being a chef is all about.”
As my guest and I thanked Lee for the millionth time for the enjoyable afternoon, I couldn’t help but notice the array of food being enjoyed by other guests.
From afternoon teas to light snacks and even just a quick one course lunch, there was so much on offer… so much to keep you coming back time and time again. I know I will be.
The Mill celebrates 2 AA rosettes
Tuddenham Mill is thrilled to announce that the restaurant has been awarded 2 AA rosettes for culinary excellence. The Mill has recently welcomed new Head Chef, Lee Bye, who has re-launched the food offering to draw in a wider customer base and is delighted to receive the prestigious accolade only two months after the new appointment.
Lee is very proud and has said, “this is a great achievement by the team, we have a whole new kitchen team and the response to the menu since day one has been more than we could have ever hoped for. To get the 2 AA rosettes this quick shows the hard work and focus we have put in everyday and has now been rewarded. It is a real team effort and I am very proud of my boys.”
General Manager, Adam Dabbs, has added, “I am delighted with the recent report from our AA inspection. The report confirms that Tuddenham Mill is moving in the right direction and I am thrilled that Lee earned himself 2 AA rosettes only after eight weeks in his first Head Chef role.”
AA Rosettes are awarded solely by AA Hotel and Restaurant Inspectors with no influence from hotels, restaurants or other guides. The AA Rosette scheme is long established and recognises cooking at different levels nationwide.
The AA Inspector has described the Mill’s food as “the highlight of the stay, well-presented and sexy,” service at the Mill was also described as “attentive, well-placed and balanced with a genuinely friendly approach.”
Tuddenham Mill has also retained its 4 AA stars with a merit and has received a very high 81% score. Hotels must obtain between 70% and 84% score to be awarded 4 AA stars.