Titchwell Manor, Norfolk

Titchwell Manor in Norfolk

Most chefs either endure rigorous training in catering college or start at the bottom in the kitchen and work their way up. There are, though, several self-taught high-end chefs who’ve traded in previous careers for the call of a scorching-hot oven and the sharpest of knives – people such as Heston Blumenthal, Mikael Jonsson at Hedone and now Eric Snaith, who cooks with heart and passion at Titchwell Manor, near Brancaster in Norfolk.

Snaith, whose parents own the chic Titchwell Manor hotel, has transformed the two restaurants – the casual Eating Rooms and smarter Conservatory – into serious dining destinations by focusing on fine local ingredients and unique flavours, gleaning three AA rosettes in the process.

We kicked off at Titchwell Manor  with a tasty canapé of locally sourced oysters in breadcrumbs with an oriental sauce. A plate of lamb was a meat-eater’s delight, a rich slice of belly with crispy, sweet fat and a lean slab of loin oozing meaty tenderness.

Dessert highlight, and one of Snaith’s signature dishes, is a creamy brie de meaux custard served with crumbled bread pudding and booze-soaked grapes.

Titchwell Manor official site

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About author

Helena Lang

Helena Lang

Helena has been the restaurant columnist for Director magazine since June 2012 and is a Food and Beverage consultant. In addition she is Editor-in-chief of Sainsbury’s magazine, the most widely read glossy monthly paid-for magazine on the British newsstand. Always a lifestyle journalist Helena has worked within the fashion and features departments of some of the UK’s top lifestyle titles including Cosmopolitan, Red and Psychologies magazines.

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