Our Inspector's View

Now in their fourth decade at the helm of Titchwell Manor, Margaret and Ian Snaith have their gorgeous boutique hotel firing on all cylinders. Positioned in an idyllic spot on the north Norfolk coast, where stretching sands spiked with marram grass unroll to the sea and the great pale sky, it is a location worth travelling for. The name of the place might suggest a grandiose pile, but the hotel is built around a red-brick Victorian farmhouse, with chic interiors of vibrant patterns and colour combinations in fabrics and carpets. The light-flooded Conservatory restaurant looks over the walled garden, where much of the kitchen's seasonal veg, fruit and herbs are grown. Chris Mann’s cooking is adventurous, modern stuff built on his uncommon culinary ability and exciting dexterity with flavours and textures. Innovative combinations, thoughtful presentations and clearly defined flavours can be seen from the off in a starter of resonantly full-on foie gras and cocoa terrine, the richness offset by Yorkshire rhubarb compôte, lapsang souchong syrup and home-made brioche, or perhaps a restorative beef consommé with short rib, caper jam and gruyère toast. Pedigree meats are the foundations of main courses, as seen in the Gloucestershire Old Spots pork that comes in three cuts, helped along by pear and wild garlic, or the crispy-skinned, tenderly pink Creedy Carver duck breast accompanied by confit leg, orange sauce, golden beetroot and thyme. Fish is imaginatively handled too, as when turbot turns up with crab bisque, pommes dauphine enriched with cod’s roe, sea vegetables and nasturtium. For the grand finale, chocolate marquise is as luscious as you’d hope for, and comes with the balancing tartness of silky crème fraîche ice cream and blood orange; otherwise, try the signature golden Titchwell trifle, a seriously grown-up version bursting with intriguing textures and flavour contrasts, incorporating rhubarb, honey and caramel-flavoured golden chocolate.

Awards, Accolades & welcome Schemes

3 Rosette Award for Culinary Excellence