I'm launching a kickstarter campaign for a fine dining restaurant with a relaxed atmosphere - I would really appreciate your support

Paul Foster

Wood Pigeon, Quince, celeriac, molasses

Posted on 26 Jan 2011 at 12:23

For the wood pigeon
One bird, de-feathered and legs removed. Reserve legs for sausage roll
For the sausage roll
200g pigeon leg meat, hearts, livers, minced
50g pork fat, minced
Pinch finely ground juniper
100g butter pu...

New dishes for the 21st January

Posted on 17 Jan 2011 at 01:33

I have made some changes to the menu at Tuddenham Mill 2 starters, 2 mains, 2 desserts. The changes will come into effect on friday the 21st January....


Posted on 14 Jan 2011 at 03:47

I think it is great what Michel Roux Jnr is doing to promote restaurant service. We all know there is a huge lack a home grown talent....

Its that Michelin time again

Posted on 14 Dec 2010 at 07:22

It is that time of year again, The excitement grips most of the industry and the chinese whispers fly round...............

Current Menu

Posted on 02 Dec 2010 at 08:02

Below is the current al a carte menu I am running at Tuddenham Mill. I never do a full menu change and just evolve the menu throughout the year as produce comes in and out. I will blog the changes through out the year as the menu changes....