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80712 1

Titchwell Manor Hotel

AA rating

About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

Read more about AA ratings and awards

Extensive repertoire in a delightful coastal hotel

AA Inspector

At a glance

Open all year
Wines by the glass
Wheelchair access

Margaret and Ian Snaith celebrate 30 years at the helm of Titchwell Manor in 2018, a longevity that suggests they have come to think of the place as home. And why wouldn't they? Beautifully positioned 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. First-timers may be forgiven for thinking that the name of the place suggests a grandiose pile, and yet the hotel is built around a red-brick Victorian farmhouse, the interiors of which have been brought alive against the monochrome vistas with assertive patterns and colour combinations in fabrics and carpets. When it comes to dining, it's worth heading to the Conservatory, an expansive tiled space built out into a glassed extension that looks over the walled garden, where much of the kitchen's produce is grown. The prospect is a treat in fair weather or not so fair, and staff run the place with confidence and flair. Head chef Chris Mann cooks to a number of menu formats, with Sunday brunch (help yourself from the laden starter and dessert displays, with a main course served at the table) and afternoon tea solid fixtures of the repertoire. The adventurous modern stuff is furnished forth on the Conversation Menu, where proceedings might open with a resonantly rich Epoisses quiche garnished with crisped shallots and apple chutney, or perhaps a restorative winter duck broth containing hispi cabbage, confit potato, chestnuts and frozen foie gras. Pedigree meats such as venison from Houghton Estate and grouse, the latter appearing as the breast and confit leg with a giblet black pudding, turnips, damsons and the scent of pine, are the mainstays of main courses, but fish is imaginatively handled too, as when turbot turns up à la Véronique, with salsify, rainbow kale, golden raisins and caper oil. For the grand finale, it could be golden Titchwell trifle, a groundbreaking version incorporating apple, honey and white chocolate, or there may be a Caribbean-inspired serving of pineapple – frozen ring, carpaccio and a fritter – with Jamaica ginger cake. For those who prefer to keep their feet on culinary terra firma, a Classics menu offers the likes of Brancaster mussels in marinière guise, shepherd's pie made with lamb shoulder and duchesse potatoes, and lemon meringue pie. Less formal dining takes place in the Eating Rooms, but Titchwell is a delight throughout.

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Opening hours

  • Open all year
  • Lunch served from: 12
  • Lunch served until: 5.30
  • Dinner served from: 6.30
  • Dinner served until: 9.30


  • Chef(s): Eric Snaith, Chris Mann

Food and drink

  • Cuisine style: Modern European
  • Vegetarian dishes available
  • Wines under £30: 40
  • Wines over £30: 54
  • Wines by the glass: 9

Price guide

  • Credit cards accepted


  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome

Additional information

  • Seats: 80
  • On-site parking available

Getting here

On A149 (coast road) between Brancaster and Thornham.

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Nearest train station

King's Lynn
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