Titchwell Manor near Brancaster
A stone’s throw from the beautiful North Norfolk coast, boutique, family-run hotel Titchwell Manor offers an elegant retreat for those seeking fine dining in stylish surroundings
Titchwell, Nr Brancaster
Norfolk, PE31 8BB
Titchwell Manor is an award winning, boutique hotel, overlooking the fabulous North Norfolk coastline and marshes.
The former Victorian farmhouse has been transformed into an elegant hotel, retaining high ceilings, open fires and 27 individually designed contemporary rooms.
Son of owners Margaret and Ian Snaith, Eric has been at the helm of the hotel’s two restaurants for a decade. Earning a reputation for exquisitely presented, innovative, modern European food using the finest local ingredients and cutting edge-techniques. Having started out as the kitchen’s pot-wash at 15, Eric is now a Master Chef of Great Britain whose self-taught ability and enthusiasm for modern food has earned the hotel three AA Rosettes and himself the title of the Eastern Daily Press Norfolk Food and Drink Chef of the Year 2012.
As one would expect from a coastal restaurant, fresh fish and shellfish feature predominantly on all menus. Eric guarantees the freshness by using local fisherman from Brancaster Staithe such as Cyril Southerland and Simon Letzer for their mussels, oysters, lobsters and Cromer Crabs, while award-winning venison comes from the nearby Houghton Hall estate.
For a truly memorable gourmet experience
For a truly memorable gourmet experience, the contemporary, candle-lit Conservatory Restaurant serves Eric’s signature, 4 and 8 course evening ‘Conversation’ tasting menus – perfect for special occasions and the discerning diner. Guests can experience Eric’s renowned eclectic style and feast on carefully balanced, immaculately presented dishes.
Prices start from £45 per person for four courses and £60 for eight – enjoy the menus with matched wines from their extensive wine list for £75 and £90 per person respectively.
Open for Sunday lunch between 12pm and 2.30pm, the restaurant serves a set two or three course Traditional Sunday Lunch to be enjoyed overlooking the beautiful walled garden. Choices include crayfish cocktail, avocado, tomato, brown bread to start, followed by pheasant, spiced bread sauce, confit carrot and rounded off with rhubarb and custard, Muscavado streusel and honeycomb.
For more informal dining, The Eating Rooms combines the modern with the traditional both on and off the menu. Styled by avant-garde designer Shaun Clarkson, the décor is striking, eclectic and bold. Sit at the bar or relax on the sea view terrace and soak up uninterrupted views over the North Sea.
Open daily for lunch and dinner, guests can sample the freshest Brancaster crustaceans, including tempura oysters and mussels with shallots. Alternatively, tuck into modern takes on traditional pies such as chicken pie with leeks and iberico bacon fat, or choose from a variety of cuts of 50-day matured Norfolk beef from the barbecue.
Enjoy Afternoon Tea in The Eating Rooms from 12 noon until 5pm daily. Opt for freshly baked scones with clotted cream and Margaret’s homemade strawberry jam or The Full Afternoon Tea featuring treats such as homemade baked white chocolate éclairs and marshmallow teacakes.
Titchwell Manor has 27 individually designed, en-suite bedrooms – from Victorian manor house accommodation to contemporary suites. Styles vary from muted tones through to the bolder styles of designer Shaun Clarkson.
The main hotel building, retaining its high ceilings and open fires dating back to 1896, includes eight en-suite bedrooms – three with sea views and two large family suites. The remaining 19 rooms are either in converted farm buildings – one with its own open fire – or lining the tranquil herb garden. These secluded contemporary rooms – some with meadow views and south facing patios – are surrounded by the gentle scent of lavender and rosemary.
The standalone Potting Shed overlooking the garden provides a spacious bedroom complete with roll-top bath, walk-in shower, log-burner and private decking for an alfresco breakfast or a sundowner.
Two ground floor twin-bedded rooms beside the courtyard have wet rooms equipped to help wheelchair users and parking directly outside.
Recipes & Articles by Eric Snaith, head chef at Titchwell Manor
If you want to clear some of the fat out of a stock or jus, a quick way is to add ice…
A guest recipe feature by Eric Snaith head chef at Titchwell Manor for Brancaster Mussels, White Wine & Parsley…
A guest recipe feature by Eric Snaith head chef at Titchwell Manor for Best End of Lamb with Pea, Mint…
Meet Eric Snaith Head Chef at Titchwell Manor near Brancaster…
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