West Suffolk: Tuddenham Mill restaurant reports upturn in number of diners

Lee Bye, head chef at Tuddenham Mill.

Lee Bye, head chef at Tuddenham Mill. - Credit: Gregg Brown

Tuddenham Mill, the boutique hotel and restaurant between Bury St Edmunds and Mildenhall, has reported a 25% increase in diners during March.

General manager Adam Dabbs said a relaunched food offer from new head chef Lee Bye, who took over in February, had attracted a lot of positive comments.

“It is wonderful to have such an increase in cover numbers fro,” said Mr Dabbs. “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.”

Lee Bye added: “I am over the moon how well food and new menus have been received


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and it is great to see the mill buzzing.”

Tuddenham Mill, which has 15 bedrooms, is one of a select group of restaurants and hotels owned and managed by Agellus Hotels.

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