SquareMeal Review of
This enchanting venue’s crowning glory is its superb setting by a millpond, but historic Tuddenham Mill’s uncluttered, rustic chic interior also has plenty of allure for those who fancy some “inventive cooking from a talented young chef”. Main man Lee Bye has “boundless enthusiasm” for local produce (“right down to using his own granddad’s allotment veg”, according to one reader), and the result is thoroughly modern food with strong Anglo-European overtones. Expect complex riffs and bags of creativity across the board – from an accomplished starter of Norfolk quail with hazelnuts, smoked garlic, pak choy and soy to peppered skate wing with olive oil mash, runner beans, charred lemon and marjoram or a bavette steak with baked onion, Pecorino, Madeira and marrow bone. Desserts such as a croissant pudding with Earl Grey ice cream, blueberries and salted toffee are out of the same mould, while the classy wine list features some exemplary drinking by the glass. With its boutique bedrooms, conference facilities, afternoon teas and kids’ menus, Tuddenham Mill really is an all-round winner.