celebrating the seasons at Titchwell Manor

Titchwell Manor on the North Norfolk coast is a family-run business now run by chef-owner Eric Snaith. As we move into autumn, the team share the latest news from this hotel with rooms, that overlook the ever-changing Brancaster Marshes. 

It has been one year since the two bespoke shepherds’ huts were added to the Titchwell Manor offering. Named Samphire and Sea Lavender, they are in the meadow field at the rear of the hotel, and they have proven to be incredibly popular. Both come with underfloor heating, a king-size bed, en suite bathroom, a lounge area with wood-burning stove, and tea and coffee making facilities. They also each have a large decking area with a covered sofa area, plus a private sunken hot tub, making this the perfect escape all year around. 

In the run up to the busy summer season, we launched a new look for the hotel, including a new logo and updates to all the signage, uniforms, and on and offline marketing materials. The inspiration for the new branding was very much taken from the natural beauty and colours in nature that feature across the seasons around the hotel. We wanted to celebrate the coastal and rural location and connect the brand to the colours that are used across the hotel’s individually decorated rooms and suites.

We always celebrate the seasons at Titchwell Manor, especially in the menu and dishes that are changed daily to ensure it is continually evolving and making use of the most seasonal local produce. Titchwell Manor has an excellent reputation for creative dining, making it a true destination venue for people far and wide. 

As we come to the end of the summer, we look forward to a change to the autumn, which brings a great array of fruits and vegetables to the fore, such as root vegetables, apples, and pears. Attention now turns towards warmer dishes. It is time, once more, to focus on the traditional Sunday roast and game cooking. The dishes at the hotel feature venison and partridge from the local Holkham estate, as well as produce from our own garden. 

As ever, we are always on the lookout for the freshest seafood and shellfish, and autumn also brings the finest mussels. For almost 30 years, the hotel has sourced these locally from father and son team Cyril and Ben, to produce our own take on moules mariniere, alongside other dishes such as mussel ceviche.

Towards the end of last year, the hotel had a change of Head Chef, and we welcomed Oliver Bacon-Hilton. Norfolk born and bred, Oliver studied at Norwich City College before beginning his hands-on experience at some of the UK’s finest restaurants, including Michelin Star Morston Hall of Norfolk and the two Michelin Star Moor Hall in Lancashire. Oliver looks forward to hosting his first supper club to mark his anniversary in November. 


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