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Tuddenham Mill’s new head chef is serving dishes to satisfy and surprise

Tuddenham Mill's  head chef Lee Bye

Tuddenham Mill's head chef Lee Bye

  • by Emma Lake
 

Tuddenham Mill’s new head chef is determined to tempt you into his restaurant and present you with delicious traditional food, with a twist.

Tuddenham Mill’s new head chef is determined to tempt you into his restaurant and present you with delicious traditional food, with a twist.

Lee Bye, 27, took on the role as head chef last month having worked under the two former occupants of the position.

He said: “I want people to go away feeling they have short-changed me.

“When you are eating I want you to have that sense of wow. I want customers to leave thinking I have been filled up and had something beautiful.”

Lee’s aim is to tempt customers into the restaurant with the guarantee of perfectly cooked, reassuringly familiar food.

That’s not to say he will not push culinary boundaries. New flavours will find their way into seasonal dishes prepared to emphasise purity of flavour.

Lee said: “As you go through your career you have this vision of doing these little portions. Actually I’m fed up to the back teeth of that. I want to cook what I would have had as a little kid but I want to use what I have learned to refine it.”

Lee said his first weeks leading the kitchen had gone ‘really well’.

One of his first acts was to introduce an early dining menu offering three courses for £19.50, from 6.30pm-7.30pm.

Main dishes on the menu include Cumbrian lamb with roasted carrots and thyme, hake fillet with olive oil mash and sprouting broccoli and beetroot risotto served with Norfolk white lady and celery leaf.

The complete a la carte, early dining and Sunday menus can be viewed at http://www.tuddenhammill.co.uk

 

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