SAVOUR & S I P
Manor born TITCHWELL MANOR’S NEW HEAD CHEF, OLIVER BACON-HILTON, TAKES US THROUGH A PAIR OF SIMPLE, BUT DELICIOUS CLASSICS RECIPES To the
amous for its seafood and fabulous local produce, north Norfolk has a reputation as one of the UK’s foodie hotspots. As
well as an abundance of great ingredients from land and sea, its 45 miles of stunning coastline offers restaurants and gastropubs galore, but despite stiff competition in all directions, the charming Titchwell Manor stands out as one of the county jewels. A refashioned Victorian farmhouse on Titchwell Marsh, this Brancaster hotel and restaurant is run by the Snaith family, with Margaret and Ian opening doors in the late 80s, and son Eric (also patron of Eric’s Fish and Chips) taking the reins a few years back. The latest addition to the team is head chef Oliver Bacon-Hilton, who honed his skills at Michelin-starred restaurants including Moor Hall in Aughton, Lancashire; and Morston Hall in Holt, Norfolk. He’s hoping to build on the restaurant’s excellent reputation, combining showstopping local ingredients with cutting-edge techniques to cement its place on the county’s dining map. “I was drawn to Titchwell Manor as I’m from Norfolk, and it’s an established hotel in the area I’ve always wanted to be part of,” he explains. “My approach is classics done well. Good food and fantastic flavours with amazing produce cooked beautifully, that guests want to come back for!” On the menu, find delicious local seafood dishes like dressed Brancaster crab, as well as luxurious fine-dining fare such as Creedy Carver duck breast, served with duck leg sausage and ‘pommes anna’ (layered potatoes cooked in an indecent amount of melted butter). Oliver confesses to having a sweet tooth, and his passion for pud shines through with some gorgeous desserts, including tiramisu millefeuille with coffee-infused caramel and custard. One of his go-to bakes is a chocolate brownie, but the pièce de résistance? “Definitely lemon tart. I love it!” he enthuses. “It sounds simple, but executed well there isn’t anything better.” Find Oliver’s recipe for lemon tart, as well as a savoury favourite, overleaf.
TASTEFUL Oliver, under the leadership of chef/owner Eric Snaith, has put together a menu filled with local ingredients. Try it in one of Titchwell’s two restaurants
A family-run hotel on the north Norfolk coast, Titchwell Manor boasts 28 luxury bedrooms and a three AA Rosette restaurant. Find out more at titchwellmanor.com ABOUT TITCHWELL MANOR
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