A WELCOME FROM OUR HEAD CHEF
OLIVER BACON-HILTON
Oliver grew up in Norfolk and trained at Norwich City College, before working at one Michelin-starred Morston Hall, also in North Norfolk, and two Michelin-starred Moor Hall in Lancashire. Under the guidance of chef-owner Eric, Oliver and his team create delicious seasonal menus focusing on great produce locally sourced where possible.
THE FINEST INGREDIENTS
FRESHLY FORAGED
As well as harvesting ingredients from our garden and foraging carefully in the nearby marshes, we work closely with local farmers, specialist butchers and sustainable fishmongers to source the very best produce.
SUSTAINABLY SOURCED
SEASONALLY SERVED
Sustainability and seasonality are at the heart of the Titchwell Manor philosophy; that means slow foods, high-welfare rare-breed meats, and responsibly cultivated grains and vegetables – all sourced and served in tune with the rhythms of the land.
AN INVENTIVE APPROACH
SHOWCASING FLAVOUR
Focusing on classic flavours and exceptional produce, each dish is designed with care and attention to every element on the plate.
CARE AND DEDICATION
PERFECTING TRADITION
We celebrate tradition, offering a Sunday lunchtime roast, and a hearty full English breakfast every day. The exceptional quality of each ingredient used, and expert preparation results in the most delicious and flavourful dishes showcasing the best in truly British cuisine.
