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.