Titchwell Manor in North Norfolk has always been forward thinking and this year is no exception. With a new chef, Oliver Bacon-Hilton, joining them just before Christmas and a new look inspired by the surrounding countryside inside the hotel itself, exciting times are ahead for this iconic hotel.
The team at Titchwell Manor is thrilled to introduce Oliver Bacon-Hilton as the new Head Chef. This was another exciting development for the hotel last year as Oliver joined the hotel in the run up to Christmas.
The hotel is proud to have maintained 3 AA rosettes for its food and with the help of Oliver, is looking to introduce some new and exciting dishes to the menu and enhance further the great reputation for relaxed and innovative dining.
Oliver grew up in Norfolk and trained at Norwich City College, before working at one Michelin-starred Morston Hall, also in North Norfolk, and two Michelin-starred Moor Hall in Lancashire.
Under the guidance of chef-owner Eric Snaith, Oliver and his team create delicious seasonal menus focusing on great produce, locally sourced where possible. As well as harvesting ingredients from the garden and foraging carefully in the nearby marshes, Titchwell Manor also works closely with local farmers, specialist butchers, and sustainable fishmongers. Focusing on classic flavours and exceptional produce, each dish is designed with care and attention to every element on the plate.
“Being from Norfolk, Titchwell Manor is a well-established hotel around the Norfolk coastal areas with an excellent reputation that I have always wanted to be a part of,” says Oliver. “My first few months as Head Chef here have been exactly as I hoped – busy! Given the time of the year, it made me creative when writing the menus for weddings as well as the festive period.
“My vision is always about good food and great flavours with amazing produce cooked well – and that guests want to come back for. My style is classic flavours done well, and I especially love desserts. At home, I love to bake chocolate brownies but at work, I love to make a lemon tart. It sounds so simple
but executed well, there isn’t anything better.
“Finally, I want to showcase vegetables more. I think that they can be really underrated and not cared for in the same way that a meat-focused dish can. Our vegetable suppliers are Wellocks, and I love seeing the new seasonal vegetables coming through – and planning ways to celebrate them on a plate!”
As well as the arrival of Oliver, in the last year Titchwell Manor has invested in renovating many of its 28 bedrooms, using inspiration for design from the surrounding countryside. Two shepherds’ huts have also been added to the Titchwell offering. To further enhance the unique design and location, the team are excited to be launching a fresh new look to the hotel’s branding, connecting it further to the nature and beauty nearby and very much reflecting the calming guest experience.
- To get in touch contact Titchwell Manor on +44 1485 210221 at firstname.lastname@example.org or visit their website www.titchwellmanor.com
- Chef Oliver shares his recipe for cured salmon
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