Titchwell Manor TITCHWELL
A FLAVOUR OF OUR RESTAURANT... In some ways Titchwell Manor has always been part of my life. My parents bought it when I was only eight years old, so I’ve grown up in the hotel and kitchen, and after 15 years as Head Chef I gradually started taking control of the whole business. It’s been part of our family life for 30 years now, and we’ve deliberately carried that family feel through to all aspects of Titchwell Manor – from the rooms to the dining experience. It’s a beautiful Victorian manor house with stunning views over the Titchwell marshes, and although the interiors are quite modern they do acknowledge the history of the building and its superb coastal location.
A TASTE OF OUR MENU... I’m a great believer in putting quality first and have always wanted our kitchen to produce the very best we can. It’s difficult to categorise our food, but I’d describe it as a modern style of cooking; one that takes the finest ingredients and uses them in creative ways, surprising people with contrasting flavours and textures. As we’re a hotel we do need to offer traditional meals, but for a more adventurous experience ask to see our Conversation Menu – it’s a wonderful collection of some of our best and most inventive dishes. Head Chef Chris Mann has been with us for 10 years now, and I really enjoy working with him in developing new dishes. That’s why we don’t really have
“is is very creative food that’s always evolving...” signature dishes; because our food is constantly evolving. That’s the magic of being a chef! If you want my personal recommendation, choose any of our seafood or shellfish based dishes. Working with the fruits of the local coast is something we’ve always done particularly well.
KEEPING IT LOCAL... The quality of the food should always come first, and if you can get that locally then it’s a bonus. We’re really spoiled here in Norfolk; we have some of the best seafood in the world, and we’ve used the same local supplier since we started 30 years ago. I’m always impressed with how much Norfolk’s producers and growers keep improving; we use a locally-produced quail that’s the best you'll find anywhere in the country. Closer to home, we take advantage of the hotel’s large herb garden, and we often forage on the marsh for ingredients such as wild and hedge garlic
Eric Snaith
Come in we’re
OPEN
Serving breakfast 8-11am, lunch 12-5pm and dinner 6-9.30pm. Afternoon teas are served 12-5pm, and Sunday roasts 12-3pm.
OWNER AND CHEF
Titchwell Manor, Titchwell, Near Brancaster, Norfolk PE31 8BB Telephone: 01485 472027 Website: www.titchwellmanor.com KLmagazine Special Food Edition
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