Having eaten Paul Foster's GBM Menu the night before, we moved on to his tasting menu.This is a better reflection of both the ethos of the kitchen, and of their technical skill. Ingredients can be foraged from the meadows around the mill and the emphasis is very much on local and seasonal produce. Paul is a very accomplished chef, and here you get a better sense of his vision and his developing style.
By happy coincidence I found myself booked into Tuddenham Mill whilst Paul Foster, the Mill's Head Chef, appeared on the Great British Menu. Even better, Paul's menu was already available to guests, and we were able to try the complete menu before some of the dishes had even aired.
