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Enchanting Tuddenham Mill’s crowning glory is its superb setting by a millpond, but the 18th-century watermill’s uncluttered, rustic chic interior has plenty of allure for locals and travelling
foodies who fancy some thoroughly contemporary Anglo-European cooking. Following Paul Foster’s move to Mallory
Court in Warwickshire, former sous chef Lee Bye has stepped up to the plate, adding his own flair and experience to the kitchen. Expect complex riffs on British ingredients and bags of
creativity across the board – from an accomplished starter of crispy beef shin with avocado, white radish salad and pickles to a nu-rustic plate of Lancashire baked apples with oats and mead ice
cream. In between, there might be Telmara duck breast with roasted chervil root, girolles and kale or black bream with beer-battered mussels, caponata and coastal herbs. The classy wine list
features some exemplary dinking by the glass.
On the border of Suffolk and Cambridgeshire, lies Tuddenham Mill, a traditional 18th century watermill which has been sympathetically converted into a boutique hotel, restaurant and bar.The decor is rustic, yet stylish. Old oak beams give the restaurant bags of character while the fixtures and fittings are sleek and modern. This is in addition to the huge waterwheel displayed proudly behind the bar, alluding to its name and history...
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