Velvet Magazine March 2017

Food
Tuddenham Mill
High Street, Tuddenham, IP28 6SQ
Tel: 01638 713552
www.tuddenhammill.co.uk
to name a few,” he adds. “We source our lamb from Nedging farm
here in Suffolk as it is grass-fed. This makes a huge difference to
the flavour. We tend to roast in the pan and then finish it off over
the fire. This will be on our Sunday roast menu throughout March
and April and we’re looking forward to using it on our Easter Sunday
menu too. We actually pick wild garlic ourselves from Brandon
forest as it offers a delicate but strong flavour. It works really well in
our wild garlic and English pea soup.”
Asparagus is another favourite flavour in the Mill’s kitchen.
“Asparagus season only lasts around 3 weeks so we really try to
make the most of it. Tilbrook’s asparagus is by far the best and
it’s right on our doorstep. We phone in the morning and let them
know how much we need and they cut it fresh for us!” he tells us.
Tilbrook’s have been growing asparagus in Tuddenham since before
the war and they have a rather prestigious patch. So much so that
they are in demand across the country. “When asparagus comes,
spring really is here!” Stuart adds. Be sure to look out for this across
their menus throughout April!
Rhubarb is another favourite for Lee and Stuart. They use Yorkshire
forced rhubarb which is actually grown by candlelight. (Yes, we
were a little confused too!) “It’s grown in complete darkness and
harvested by candlelight which stops them turning green and being
too tough,” Stuart explains. “They’re famed for their striking red
colouring and flavour. They add a pop of colour to any dish and we
usually make a compote with it. It’s great for a dessert but we also
use it with duck which works perfectly together,” he adds.
If you love locally-sourced, seasonal produce which is cooked to
perfection, be sure to check out their changing menu online as we
head into the coming spring months!
Velvet Magazine | March 2017 19