Titchwell Restaurant Guide

“A fabulous seaside pub and restaurant serving local produce, including smoked goods from their own smokehouse” – this “high-quality” and much commented-on north Norfolk venue fits the bill at all times of the year, whether “enjoying the warmth of the open fires in December” or “dining on the open deck in the summer, looking out over the salt marshes”. Top Tip – “Brancaster mussels are excellent”.

Titchwell Manor chef Eric Snaith’s mini-chain (also with branches in Holt and St Ives) is set on an apple orchard with a popular farm shop; “lovely large pieces of fresh fish” feature in their standard chippie and more non-trad fare “and they can do the batter gluten-free!” NB – “There’s not always much atmosphere here, so maybe best to take them home” (or picnic in the orchard if you can’t wait that long).

“You think it’s a strange building in a car park! Then you go in and have just the best food…” – Self-taught chef Dan Lawrence and partner Natalie’s purpose-built five-year-old is well “worth seeking out for some of the best food in this part of north Norfolk” (or even beyond, if you trust the AA’s 2022 ‘Restaurant of the Year’ accolade). It has a “small plates ethos” with “dishes designed for sharing” and “results are outstanding”.

This “Norfolk gem”, a former coaching inn on the north coast, is well-known for chef-patron Kevin Margeolles’s “fantastic, precise and experimental cooking”, “produced with absolute dedication”, while his wife “Jackie is tireless at front of house”. It’s undoubtedly “expensive but worth it”, with “comfortable, very well equipped rooms for an overnight stay” as well.

“Eating is simply a delight” at this “lovely old pub with quirky little dining rooms” and a menu that “focuses on top-quality local ingredients”. Chef Jeremy Parke and his wife Rachael, formerly of Relish in Newton Flotman and Number 29 in Burnham Market, took over after our annual diners’ poll in summer 2023 from Ben & Sarah Handley, who left after 10 years at the helm; we are leaving the ratings untouched, with Rachael saying the approach would remain largely the same, with the addition of small plates to the food menu and cocktails to the bar.

Opening in May 2024 in a converted cattle shed on 1,000-acre Docking Lodge Farm in north Norfolk, from the team behind London high-fliers St Bart's and Nest, who have operated summer pop-ups in nearby Burnham Overy for the past two years. Expect Scandi-style treatment of locally produced or foraged ingredients.