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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.
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