Describe your property in 3 words.
How was the transition from chef to chef/owner?
It was very tough for a few years. I was used to putting 100% of my thought and effort into cooking the best food I could, so it was hard to make room for all the other responsibilities! I had to learn to delegate and trust my team. I found that the more responsibility I gave them, the better they performed. It was a valuable lesson in giving people opportunities.
How did you tell people about the hotel back in the 80s and 90s?
Marketing was a bit different back then – a mix of recommendations, word of mouth, local and national news magazines, and we also had some really funky leaflets. My mum was in a Sainsbury’s mag I think: her hair looked very different – hardly recognisable. Scroll through the images for some old-school promos and local press.
What's been your greatest challenge?
COVID-19 was horrendous at the start. For a period, it felt like we could lose everything. It's not a time I would ever want to go through again.
On a brighter note, a great challenge in the kitchen was achieving 3 Rosettes for the first time. As a self-taught chef, I had to work hard for many years to reach that standard.
What's the strangest request you've had from a guest?
We’ve accommodated all sorts and luckily don’t get anything too outlandish. We had an enquiry once, where a couple of naturists wanted to stay in one of our shepherd’s huts. While they said they wanted to keep themselves to themselves and breakfast in the hut, we felt we couldn’t accommodate that one! That’s probably a bit too ‘cool in places’!!
What's special about your location/region?
The beaches. We're directly opposite miles of unspoilt beaches – it's easy to find a secluded spot. I also love the sunsets we get in North Norfolk, and the wide open skies. You look up at night and it really does twinkle like fairy lights have just been switched on.
What local hidden gem should guests should check out?
There are lots. My mum, who still does the garden here, would say West Acre Gardens. Just down the road from there is West Acre Brewing, where you can do an interesting tour and tasting. We stock their local beer. We also recommend boat trips to Scolt Head Island – a most stunning and unspoilt natural place.
What does the future hold for Titchwell Manor?
We’re very much a food-focused hotel, so we're always looking at ways for customers to enjoy more flavours and a varied menu. I work closely with my Head Chef Stu Wylie on new recipes, and we're always reviewing quality and standards so everything is tip-top. I’m also starting to plan a new restaurant to replace the current conservatory – I’m working with a great architect and very excited to create an amazing space for our diners and wedding couples.
I hope people see us as THE destination to come and enjoy the beautiful surroundings we have on our doorstep – taking breaks from their walks and meanders to savor relaxing times over carefully prepared food and drinks. People’s lives are so busy: Titchwell Manor is a place to feel whole, get back to nature and enjoy the slower pleasures in life.
