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Eric Snaith

Norfolk

Chef

Interests: Food, Wine,Norwich City FC, Golf,

Recent Activity

A few more pictures from Dingley Dell Flying Visit 8

Canapes by Paul Foster and his team Ben Spaldings dish Mark Poynton working hard!! Continue reading

Posted May 11, 2013 at Eric Snaith

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Dingley Dell Flying Visit, Number 8, Tuddenham Mill

Here's a couple of dishes from the latest Flying Visit. The host and Head chef of Tuddenham Mill 's Pork Shoulder with broccoli, braised face and elderflower pickled onions and Matt Gillan dessert, Like a Pig in ........ It was a fantastic night and really great to work along side... Continue reading

Posted May 10, 2013 at Eric Snaith

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Sea Vegetables, on our doorstep.

We're very lucky to be located on a very beautiful stretch of coast line and along with this comes some very tasty wild herbs and vegetables. I'm nowhere near an expert on foraging but know a little bit and its great to be using whats growing locally in our dishes,... Continue reading

Posted Apr 8, 2013 at Eric Snaith

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Cauliflower leaves and Italian dandelion

I'm really loving using both these leaves at the moment. I've never really used cauliflower leaves as much as I should have, until recently that is. We simply dress the raw leaves with a really nice olive oil, lemon juice and Maldon salt and let them warm a little on... Continue reading

Posted Apr 8, 2013 at Eric Snaith

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Dingley Dell Flying Visit number 7 - Corpus Cristi College

Another fantastic Dingley Dell event. This time we were at Corpus Christi college in Cambridge. A truly stunning venue steeped in history. 150 people attended together raising £7,500 for NSPCC. As always there was a great line up of chefs, Jeremy Medley - canapés Alan Paton - black pudding cheesecake... Continue reading

Posted Apr 7, 2013 at Eric Snaith

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Really pleased with this review from the very well respected 'Critical Couple'

I've been reading this blog for a couple of years now, I find it a really good read and a good way to see what other restaurants are serving. So I was really pleased when they said they could fit us in on their recent mini tour. I was delighted... Continue reading

Posted Apr 6, 2013 at Eric Snaith

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Cooking with a blow torch

We've been using this technique for a little while now, we've used it on Seabass before but more often with Mackerel, as below. I think it's perfect for Mackerel as it scorches the skin but leaves the centre just raw. We've found it works best on a metal tray so... Continue reading

Posted Apr 1, 2013 at Eric Snaith

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Delighted 'The Food Snob', enjoyed his time at the Manor

http://www.fabulousnorfolk.co.uk/foodsnob-titchwell-manor/ We were all obviously very pleased with this review from the Food Snob, the whole team were really happy that our Conversation menu was enjoyed so much. The Food Snob is als on twitter and well worth a follow @thefoodsnobuk Continue reading

Posted Mar 31, 2013 at Eric Snaith

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A little kitchen photography with Jamie Maxwell

We had Jamie Maxwell in the kitchen recently, here's a few 'action' shots he had taken. We've been very fortunate to to have been working with Jamie for the last 3 years, he's produced some amazing photography and been a pleasure to work with. Check out his website www.jamiemaxwellphotography.co.uk Continue reading

Posted Mar 11, 2013 at Eric Snaith

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Titchwell Manor canapes

We've recently increased the number of canapés on our conversation menu, influenced by some of the feed back when Ben Spalding ate with us recently we removed one of the amuse bouchés and taken the canapés from 3 to 5 We start with a simple mussel canapé, taking advantage of... Continue reading

Posted Mar 6, 2013 at Eric Snaith

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Chocolate Spray Gun

This is a good little technique we've been using for some time, once you've got the equipment and the correct recipe for the chocolate mix it's really simple, probably the most important thing is thorough cleaning after use. We're using it for our Liquid chocolate on the tasting menu and... Continue reading

Posted Mar 2, 2013 at Eric Snaith

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New Dessert, Liquid Chocolate, Soured Honey, Hazelnut

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Posted Feb 23, 2013 at Eric Snaith

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Primo Grill, an important member of the team!

I'm really loving some of the results we're getting from our Primo, we installed it last November and it would be fair to say there has been a little trial and error, but we're getting some fantastic results now. Definately a great tool to have in the kitchen. I'm also... Continue reading

Posted Feb 22, 2013 at Eric Snaith

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Hot and Sour Brancaster Mussel

The Mussels available to us are fantastic quality, they come from the next village a mile down the road. We are using them here as the first part of our canapes on the Conversation Menu. They are paired simply with a dashi spiced with a little Tom Yum which gives... Continue reading

Posted Feb 22, 2013 at Eric Snaith

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Ben Spalding at the Manor and his thoughts on 2013

Ben Spalding joined us for a few days last week, it was great to get his feedback on our Conversation Menu and a pleasure to spend time in our kitchen with a very talented chef. We worked on several things together and I'm really looking forward to getting him back... Continue reading

Posted Feb 21, 2013 at Eric Snaith

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I was absolutely delighted last week to have been officially awarded 3 AA rosettes for our 'Conversation Menus' it's something that we have been trying to achieve for the last few years and to finally have the plate up on the wall, gives the whole team a real sense of... Continue reading

Posted Jan 23, 2013 at Eric Snaith

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Wellocks Andalucian trip - part 2

Jabugo ham This was another fascinating part of the trip, not only understanding the traditional techniques of production but also the decisions and problems that face these premium product Spanish producers. With the obvious economic problems in Spain, currently all businesses are put under extra pressure to make the right... Continue reading

Posted Jan 15, 2013 at Eric Snaith

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Wellocks Andalusian trip part one

I was lucky enough to be invited to join James Wellock on a 3 day trip to Andalusia, along with 6 other chefs and Jonny and Jason from Wellocks. The intention of the trip was to continue wellocks' search for the perfect ingredient, and to receive feed back from a... Continue reading

Posted Dec 23, 2012 at Eric Snaith

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Ver Jus Sorbet - recipe

This is a recipe slightly adapted from one posted by Micheal Laiskonis on his blog www.mlaiskonis.com We serve it as a pre dessert with Thornham apples, olive oil and meringue. 30g caster sugar 2g prosorbet cold 390g water 200g caster sugar 40g glucose 20g trimoline 20g milk powder 300g Ver... Continue reading

Posted Dec 21, 2012 at Eric Snaith

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Dingley Dell Flying Visit, in pictures - Titchwell Manor 2013 part 3

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Posted Dec 19, 2012 at Eric Snaith

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Dingley Dell Flying Visit, in pictures - Titchwell Manor 2013 part 2

Continue reading

Posted Dec 18, 2012 at Eric Snaith

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Dingley Dell Flying Visit, in pictures - Titchwell Manor 2013 part 1

Thanks to Jamie Maxwell for the fantastic photography. www.jamiemaxwellphotography.co.uk Continue reading

Posted Dec 16, 2012 at Eric Snaith

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Apple tart tatin, crackling ice cream, dish and recipe from Dingley Dell Flying Visit

This is a dish my sous chef Chris Mann and I developed for our recent Dingley Dell 'Flying Visit', We were both really pleased with the results especially the ice cream, we were a bit suprised with quite how well it worked. Pork crackling ice cream: >625g pork crackling >4... Continue reading

Posted Dec 15, 2012 at Eric Snaith

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Cauliflower pesto

This is quite an interesting use for cauliflower and very versatile, we currently have it on the menu with pork belly, fried cauliflower and a smoked potato pie. We shave all round a whole cauliflower so that you have something that resembles cous cous, this is then cooked in a... Continue reading

Posted Dec 14, 2012 at Eric Snaith

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English Ceviche

I had been wanting to develop a dish that had characteristics of ceviche using English ingredients. I love the way ceviche works with fish the sweet, sour , salt, chilli heat can produce really tasty interesting food, but I don't really see it as appropriate to our menu. So my... Continue reading

Posted Dec 12, 2012 at Eric Snaith

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