The very talented Paul Foster has been the Head Chef at Tuddenham Mill for three years now. At only 30 years of age, and in his first Head Chef role, Paul has recently been turning the heads of critics in the culinary world and receiving many accolades including: ‘Young Chef of the Year 2011’ by the Observer Food Monthly and ‘Up and Coming Chef of the Year 2012’ by The Good Food Guide.
Paul has previously experienced some of the world’s best kitchens, such as Raymond Blanc’s Le Manoir and Thomas Keller’s French Laundry in California and before taking the role at Tuddenham Mill was Sous Chef at the now 2 Michelin starred Restaurant Sat Bains in Nottingham.
At Tuddenham Mill Paul and his team have created exciting, contemporary menus which reflect the chic, yet rustic surroundings. Paul’s style is ‘modern British’; each dish is designed to capture a delicious and exciting range of flavours, textures and aromas with a focus on fresh and seasonal ingredients sourced from carefully selected local suppliers whenever possible.
Paul’s cutting-edge culinary skills - including a fondness for foraged ingredients, some from Tuddenham Mill’s own meadow - have been wowing food critics such as Jay Rayner, led to him being chosen to appear on the latest series of BBC2’s Great British Menu and have recently resulted in him being awarded 3 rosettes by the AA. Also Tuddenham Mill has been named as one of the ‘Top 50 restaurants 2013’ in the UK by The Good Food Guide 2013 and was the only restaurant in Suffolk to be included in the list.