Success for Tuddenham Mill's new head chef Lee Bye

The  Staff Canteen

The Staff Canteen

Editor 3rd April 2014
Tuddenham Mill, boutique hotel and restaurant set in 12 acres of rural Suffolk countryside between Newmarket and Bury St Edmunds, has been enjoying a run of success in the past month with the majority of this success coming from their new head chef Lee Bye and his re-launched menu.LEE BYE rezised There has been a 25% increase in diner numbers in March 2014 after welcoming Lee in February of this year. Since Lee’s take over from ex head chef Paul Foster the team has received a lot of positive comments and feedback about the new dishes. Lee is delighted and has said: “I am over the moon how well food and new menus have been received and it is great to see the Mill buzzing again and long may it continue.” General Manager, Adam Dabbs, added: “It is wonderful to have such an increase in cover numbers from the outset of our new era. Lee’s menu is getting very positive feedback from both hotel residents and locals who are returning to enjoy our wonderful setting. With the fabulous spring weather, we are now looking forward to even more diners taking advantage of the surroundings and the outdoor terrace and menus with all the new season ingredients.” tuddenham mill resized     Tuddenham Mill offers a new à la carte menu featuring seasonally inspired, wholesome British dishes that complement the Mill’s contemporary surroundings as well as lunch menu priced at £15.50 for two courses and £19.50 for three courses, early dining menu priced at £19.50 for three courses and fabulous five course tasting menu priced at £38.50.

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The  Staff Canteen

The Staff Canteen

Editor 3rd April 2014

Success for Tuddenham Mill's new head chef Lee Bye