Suffolk boutique hotel Tuddenham Mill has kicked off a new chapter by promoting its award-winning head chef Lee Bye to the role of chef patron.
Bye, who has been at the hotel since 2014, brings ambition, energy and ‘thinking outside the box’ to the newly-created position.
In the last three years, his food has been consistently praised by food inspectors and critics, with the hotel’s restaurant achieving 3 AA Rosettes and Suffolk’s Chef of the Year and Restaurant of the Year accolades.
Managing director, Rufus Harper, has said, “I am delighted that we have been able to make this opportunity for Lee and for Tuddenham Mill. We are strong believers in promoting from within and Lee has shown his commitment, drive and natural leadership skills that made this appointment a very natural one. Tuddenham has a close link being an exceptional four star hotel and the three rosette food experience and therefore with Lee’s passion and love for Tuddenham Mill I am very confident our guests, our colleagues and Lee will all benefit from this appointment.”
In his new role Bye will oversee all operations at Tuddenham Mill; manage hotel, events and restaurant teams and will continue to be closely involved in food offering and menu development.
Sous chef, Stuart Drake, who has worked in the Mill’s kitchen for over six years has been promoted to Senior Sous Chef.
Drake, with the guidance and mentoring from Bye, will lead the kitchen brigade.
Bye said: “I feel it has come at a natural time for me not only in my career but in my life as well. I’m ready to learn and widen my knowledge in business operations and cross over my qualities into leading a food led style of operation here at Tuddenham Mill. This next step for me is one of challenge and pressure, both what I love.”
Tuddenham Mill is owned and operated by Agellus Hotels and has introduced five original bedrooms, Meadow Nooks and a spa treatment room.