Located in North West Suffolk, between Newmarket and Bury St Edmunds and not far from Cambridge, and serving quality, Modern British food, Tuddenham Mill, a converted 12th century flour mill has all the inbuilt charm and permanence that one might expect from its history and such a superb setting. Much of the machinery remains intact and on view, and the mill pool provides a soothing view from the restaurant and a number of rooms.

With an array of culinary awards such as 3 AA Rosettes and an entry in the Good Food Guide, whilst their bedrooms were awarded four stars by the AA. The Coveted Editors' Award, one of the widely respected and sought after culinary title 'Up and Coming Chef of the Year' by the Good Food Guide 2012 has been awarded to the restaurant's Head Chef Paul Foster.

The clever combination of new and old is one of the principal charms of this restaurant with rooms and nowhere is this better demonstrated than in the bedrooms where old oak beams run riot, the floorboards are white, and the massive doubled-ended stone baths in some of the rooms are an object of extreme envy to those who do not have one in theirs. Walk in showers, fluffy bath sheets and Elemis toiletries provide further evidence of their dedication to excellence.

Choices between the three main Mill bedrooms, eight Mill Stream and Watermeadow rooms, and the Loft Rooms are by no means easy to make, but rest assured they all attain to the same high standard including Bose sound systems, Loewe flat screen TVs and Italian designed furniture, and those memorable 6ft beds with fully sprung mattresses.

You will find an enticing choice of dishes on the main Mill menu, with six starters that include corn-fed chicken wing with bone marrow, sultana purée and chicory; skate wings with avocado emulsion, bacon, lemon and raw peas, or roasted watermelon, goats' cheese, nettle juice with sea aster.

Denham Estate is brought to you on a plate when you order the fallow deer, red onion fondue, pearl barley, pear with Colston Bassett Stilton, or lamb rump and shoulder with butternut squash, smoked paprika, yoghurt and rock samphire. One of the best things about Britain is you are never too far from the sea and vastly improved facilities for keeping seafood fresh have changed our attitude to such shibboleths as never eating fish on Monday, so dishes such as river trout 40°C, shallot purée, broad and runner beans, kohlrabi, and brown butter, and salted hake with slow cooked cauliflower, confit potatoes, coconut and compressed gem juice are both popular and trusted.

In this haven of high eating it would be nothing short of a tragedy to miss out on the desserts, and bitter chocolate textures with chilled mugwort tea and semi-dried blueberries catch many an eye. The Suffolk strawberries with pine ice cream, granola and goats' milk provides a very unfair contest, but some will stick out for the cheese, not least because of its supporters, apple chutney, fruit and nut bread and Garibaldi biscuits.

Tuddenham Mill has set a new benchmark for excellence in the area. Click on their Website for further information about meetings and private functions.