Tuddenham Mill

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 in-the-know locals who fancy some thoroughly contemporary food – it’s one of the most enchanting places to eat in Suffolk. Paul Foster earned his stripes as sous chef at Michelin-starred Restaurant Sat Bains in Nottingham, & his cooking shows real flair, witness a superb starter of chicken liver parfait with slow-cooked chicken wing, avocado & candied hazelnuts. Mains also offers lots of exciting possibilities, from salted pollock with pearl barley, broccoli & roast garlic to Goosnargh duck breast with grapefruit, sea beet & Red Duke of York potato, while accomplished desserts could include a rather decadent fennel pannacotta with black olive & iced tea.