Lee Bye
Chef Patron
East Anglia is truly special…. The Fenland countryside is where I was brought up, where I have stood at a stove for many years and where I am now raising a family. I love it and understand it; it is deeply part of me and I feel rooted here. I love its quiet beauty in any season, and of course the abundance of produce it gives – very important from a Chef’s point of view!
‘‘Top tip when visiting or staying at Tuddenham Mill?’’
Arrive early and proceed with a cold glass of Champagne in hand!
guillermo ‘will’ Reyner
Restaurant Manager
"If you could invite anyone to dine at Tuddenham, who would it be and why?"
Easy - it would be all my friends and family from back home. We’d spend the day at a huge table in the middle of the meadow. We’ll arrive early and start the day with St Petroni Vermú before moving on to the main event; local oysters, lobsters and scallops – beautiful. Great wine, sunshine, barbecue, friends and family. It can’t be beaten.
Elisa Bo
Bookings & Guest Relations Manager
“What makes Tuddenham Mill special?”
The atmosphere. There’s a quiet luxury here that’s hard to describe, elegant but never pretentious. I see it every day, and I love watching guests discover it for themselves, creating lifetime memories.
“What do you love most about working at the Mill?”
Its peaceful and serene which shifts with the seasons and never loses its magic.
What I love most, though, is welcoming guests into that experience. I get to go above and beyond for special celebratory stays; organising flowers, chilled champagne, and thoughtful little surprises that make their visit truly unforgettable. Seeing our guests' faces light up when they arrive, knowing we’ve helped make a moment memorable; that’s the best part of my role.
“Do you have a favorite room?”
I do! Loft South is a personal favorite. It’s tucked away just enough to feel private. I always get excited when someone books it because I know they’re in for something magical.
linda baker
Head Housekeeper
"The sun is shining; the fizz is open, and you're completely relaxed. Which room do you choose to unwind in and why?"
With its large outdoor space, and expansive views from the cedar wood-fired hot tub Nook Leet would be my choice of room.
Set away from the hustle and bustle of everyday hotel life and partially shaded from the large willow trees Leet has the best of everything, a perfect spot to unwind!
After watching the sun set, the low light pollution ensures a spectacular display from the endless Suffolk skies. Weather permitting.
Anabelle Bentley
Assistant Restaurant Manager
“What is your favourite way to delight guests at Tuddenham Mill?”
It is always a great feeling when you are able to offer wines that compliment a guest’s dish and they end up loving a new wine they haven't tried before.
“Tasting menu or A la carte?”
Taster Menu!
With the taster menu you can explore a wide range of flavours and dishes. I love how each course is carefully put together with the opportunity for wine pairings that elevate the experience even more. It’s also really great to hear guests feedback on all the different wines they have tried, especially from an unfamiliar region.
“Why hospitality?”
I have always loved baking which led me to study professional cookery and events management. I’m drawn to the energy of the hospitality industry- the teamwork, the fast pace, the opportunity to be creative and create memorable experiences for others. Tuddenham Mill is the perfect environment for me to cut my teeth in a fast industry.