Titchwell Manor

Twitchers are in their element at Titchwell, with an RSPB nature reserve just up the road – but so too are foodie couples, beach-seeking families and dogs, who can eat with their owners in the casual Eating Rooms. The former Victorian farmhouse, set a little back from the road, has views across fields and glistening marshes to the sea. Inside, there is a spirit of exuberance and some bold design, which you’ll get a taste of if you have tea by the fire in the jazzy sitting room. Some bedrooms have vintage furniture, perhaps a statement headboard, while others in annexes have a cool, pale coastal palette. The Potting Shed has a remote-controlled log-burner, and an in-room roll-top bath. Two signature rooms have a hot tub. In the conservatory, owner Eric Snaith and head chef Chris Mann use local and foraged ingredients in such dishes as brill, oyster and horseradish sauce, quail egg and baked potato mash. On their last visit, our inspectors were especially impressed by breakfast, with home-made granola, Dingley Dell sausages, and avocado on sourdough toast. ‘We loved the thick yogurt with a tangy berry compote.’