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.
ANDREW WILSON
Head of Housekeeping
"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.