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Chef's Profiles

Restaurants on the north norfolk coast

Eric began his career in the pot-wash of Titchwell Manor at the age of 15 but his real passion for food started when he travelled around Australia in 1999/2000 working as a chef in various kitchens.
Back in England, he worked as sous chef at the Rose & Crown, Snettisham, before returning to Titchwell Manor as head chef in 2003.
Over the subsequent years, Eric has gained a reputation for exquisitely-presented, experimental and innovative food using the finest local ingredients and cutting-edge techniques, reflecting his entirely self-taught ability and enthusiasm for modern cuisine.
A Master Chef of Great Britain, he was named Chef of the Year in the Eastern Daily Press Norfolk Food & Drink Awards 2012, and in 2013 his stand-out culinary skills earned the restaurant a third AA Rosette which has been retained ever since. In the same year, the hotel won the Best Restaurant & Pub Dining category in the EDP Norfolk Food & Drink Awards. It also won Best Independent Hotel in the East of England Tourism Awards 2010, and was named Best Small Hotel in the EDP’s Tourism in Norfolk Awards 2010
In 2015 Eric and his wife, Lydia, expanded Titchwell Manor’s culinary portfolio opening Eric’s Fish & Chips restaurant and take-away in nearby Thornham. Sitting pretty along the North Norfolk coast, Eric’s celebrates some great British classics though of course with a few modern twists. The restaurant was recently shortlisted in the Best Newcomer category at the National Fish & Chip Awards.
In 2016 Eric expanded his remit to become chef/owner of Titchwell Manor, taking responsibility for all hotel operations while still overseeing the kitchen and supporting Chris Mann who has been promoted to head chef.


Born and raised in Norfolk, Chris studied for two years at Norwich City College. Throughout his time at college, he worked in a small family restaurant in Norwich in order to gain valuable practical kitchen experience.

Leaving college in 2007 and keen to broaden his experience, particularly of high-end restaurants, Chris moved to London where he worked under renowned chef Marcus Wareing at his two-Michelin star restaurant, Pétrus, in London’s Mayfair. He worked on various sections, gaining invaluable experience in one of the UK’s top restaurants.

Missing his home county, Chris returned to Norfolk in 2008 to join the Titchwell Manor team. Over the past eight years at Titchwell, he has worked his way through the kitchen ranks, honing his skills as a chef and working closely with Eric with whom he has built a strong professional partnership. Together they have developed menus that have secured Titchwell Manor’s reputation as one of the top dining destinations in the region.

Chris was named Chef of the Year in the Eastern Daily Press Norfolk Food & Drink Awards 2015. He was promoted to head chef at Titchwell Manor in October 2016.


This month's recipe of the month is Mackerel, Caviar, Soy, Shallot, Cucumber.

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Brancaster lobster, cucumber and apple.

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Poached Rhubarb with a Honeycomb Bavois.

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Wild Seabass with brown butter jus.

Using meat sauces can work really well with some fish, particularly seabass and turbot, to keep the recipe simple I’ve put to use shop bought reduced chicken stock or jus, there’re some great quality ones available now, but do buy the best, the cheap ones are not good.

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Partridge breast with turnip and baked apple

Partridge breasts are a great alternative to chicken, you can get your butcher to take them of the bone for you and simply pan fry them or cook the whole bird and remove them once cooked. The baked apple works really well and would of course be great with pork as well, pick out some nice small apples like cox so you can serve one each, it’s basically the same technique as sweet baked apples with a few changes so it works for a savoury dish.

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