Four AA Rosettes for the Tuddenham Mill restaurant

The Tuddenham Mill restaurant has been awarded four AA Rosettes for what judges describe as a “pin-sharp, modern British cuisine in a renovated mill.”

And it said that its chef-patron Lee Bye is in touch with his East Anglian roots and has an instinctive feel for combining ingredients from the surrounding region to good effect.

It was announced it gained the accolade following a virtual ceremony this week along with two other restaurants in Cumbria and Manchester, while a further 16 have been awarded three AA Rosettes.

Simon Numphud, the managing director at AA Media, said: “As the hospitality sector reopens after a challenging year, it is an honour to be able to recognise those restaurants achieving the highest levels of gastronomic excellence. All 2021 Rosette winners deserve to be celebrated, with each one demonstrating the exceptional culinary standards being offered to diners across the country.”

Now in its 65th year, AA Rosettes have been awarded to restaurants since 1956, with the top award of five Rosettes being introduced in 1991. The allocation of multi-Rosettes is determined by one or more visits by an AA inspector to a hotel or restaurant.

The announcement of the latest AA Rosette winners accompanies the release of “The Restaurant Guide 2022”, on October 28 and features all current AA Rosette holders, recognizing the top dining destinations across the UK and Ireland.

Judges said of the Tuddenham Mill: “From the outside, the weatherboarded 18th-century Tuddenham Mill looks solid enough to carry on its grinding career today, but a peek inside the doors reveals a seductive modern boutique hotel.

“Meticulous renovation means its heritage remains intact – the fast-flowing stream that turned its waterwheel is now a thriving wildlife habitat, while the impressive cast-iron wheel that was once its beating heart is atmospherically lit within glass walls to form a centrepiece to the first-floor restaurant.

“With its framework of exposed beams, bare black tables, gauzy curtain partitions and views over the millpond, it’s a classy setting for chef-patron Lee Bye’s confident cooking.

“As a local lad, he’s in touch with his East Anglian roots and has an instinctive feel for combining ingredients from the surrounding region to good effect, thus a typical opener strikes a balance between no-nonsense and contemporary refinement via langoustines with caviar, beurre blanc and Japanese cresses, a simple yet stunning dish in terms of texture and flavours.

“Another clever construction might be Aberdeen Angus rib-eye steak partnered with seared marrow bone, triple cooked chips and a smooth peppercorn sauce, the beautiful piece of rib-eye takes on lovely flavours from its marinade and the wood-fired oven.

“Fish dishes such as Gigha halibut with wild nettles, smoked eel and cobnuts are equally well handled.

“Desserts are executed with memorable dexterity, bringing entertaining plays of flavour and texture in ideas such bitter chocolate marquise served with tiramisù cream and honeycomb.

“Again, it sounds straightforward in terms of the simplicity of the dish, but a beautifully smooth, rich chocolate flavoured marquise and the well-balanced subtle flavour of the tiramisù cream is a great combination.

“For an alternative way to experience Bye’s cooking, try Tipi on the Stream. It’s set on the water’s edge and offers a more casual menu and relaxed atmosphere.”