Tuddenham Mill

This enchanting venue’s crowning glory is its superb setting by a millpond, but historic Tuddenham Mill’s uncluttered, rustic-chic interior also holds plenty of allure for those who fancy some inventive cooking from a talented young chef/patron. Lee Bye has an enthusiastic appetite for local produce 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 Bertha-grilled pig’s cheeks with hazelnuts, spring onions and balsamic reduction to Breckland lamb with charlotte potato, aubergine yoghurt and golden ale or hake on the bone accompanied by peperonata sauce, brown shrimps and baby spinach. Desserts such as buttermilk pannacotta with Cox’s apple, muscovado and flapjack 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.

From the moment you step inside of Tuddenham Mill to the part where you pay your bill, the team work tirelessly to provide you with an experience that surpasses your expectations of what fine dining is all about. The venue is regarded as one of Suffolk's finest boutique hotels and restaurants and is praised for its field-to-fork approach and luxurious feel.

The menus are designed to inspire guests with a range of creative dishes, and you can enjoy them in The Mill restaurant during the evening, or pay a visit to TIPI for lunch or dinner. Upstairs at The Mill has a six course menu on offer, beginning with Miller's bread served with Fen Farm raw milk butter. During this course, you'll try Carlingford Lough oysters with quince vinegar, and fallow deer and Guinness croquettas. Then, you'll move onto the sea trout with smoked eel and russet apple, before the Newlyn hake cooked in Lulworth Skipper cider, with cipollini onions.

The last proper main dish is the partridge IP28, cooked with riesling, served with quince and radicchio. A break between the savoury mains and sweet finishes, you'll enjoy a selection of Tunworth cheese with sweet chestnut and verjus, then, dust things off with Heist chocolate served with dulce de leche and smoked almond. Don't fancy having your dishes decided for you? Order from the Spindle menu. Small dishes and snacks include hens liver with verjus and milk loaf, and Brancaster mussels moules mariniere. You could enjoy a main of Spindle ex-dairy beef fillet with dripping toast, land cress and black garlic aioli, or the harlequin squash with smoked yoghurt, fregola and basil leaf. To finish, order the delicious pud of sea buckthorn with Old English custard ice cream and gingerbread.