Sun’s Out!
As I write the Journal today, I’m finally looking out at sunshine over the beautiful Norfolk coastline. It feels as if we haven’t had that nice run of weather we usually get around the spring, so I am fully fingers-crossed for a hot, sunny summer. We certainly need it!
The coast has felt less busy than normal this year. The challenges facing the country are immense right now, and I’m sure people are aware of those facing hospitality in particular. I have to say, though, that our group is doing very well on the whole. I’ve been really pleased to welcome some strong new team members this year, not least Stu Wylie who joins as group head chef across the pizza and fish & chips restaurants. He’s worked with us before and has held many top positions along the coast. I’m really pleased to have his experience and calm nature with us.
Image description: Eric Snaith, Eating Rooms view and Titchwell Manor Walled Garden
Now serving two menus
It’s all go with bistro-style dishes at Titchwell Manor at the moment. We try to offer guests plenty of menu variety – it’s especially important when you have a 28-bedroom hotel with so many other great restaurants nearby!
So we’re expanding the informal menu served in the bar and Terrace and making a clear distinction between that and the more complex, involved dishes on the separate daily-changing A la Carte menu. Look out for some lovely bistro classics such as chicken liver parfait with brioche, or the market fish of the day with café de paris butter. Most recently we’ve served whole Plaice or Lemon Sole. This can be followed by deserts such as Sticky toffee pudding, butterscotch sauce, dulce de leche ice cream or Tonka bean crème brûlée
I’m really pleased with the standard of food that our head chef Ollie has been producing over the past 18 months since he joined us. His attention to detail and quality of cooking really is exceptional, and feedback has been excellent. We are both big fans of this time of year and it’s lovely moving onto some other produce. The asparagus of course is beautiful, and we’ve been out picking wild garlic. I look forward to elderflower sprouting up in the hedgerows soon – we’ll be using that as much as possible.
Image description: Brancaster Oysters, cracking Créme Brûlée, Head Chef Ollie, Eating Rooms restaurant and Minted Pea and Wye Valley Asparagus Risotto
Wedding Bells
We’re now well into wedding season. There have been some fantastic events already at the hotel, and Amy and Kirstie our main wedding team have been doing a fantastic job working with couples to create their perfect day. Later next month we’ll be hosting one of our biggest weddings ever which is really exciting. I’ll certainly be getting my chef whites back on that week!
Get in touch with Kirstie Boon our wedding sales executive, by emailing kirstie@titchwellmanor.com and she can tell you what spaces we have left for this year.
Image description: Walled Garden outdoor wedding ceremony set-up
Image by Georgia Rachael Photography.
