Steve Titman

Steve Titman began his career at Summer Lodge Hotel in 2004, having arrived from the other side of the Atlantic following his time as a Chef at the White Barn Inn in Kennebunkport, Maine. Steve and his team of chefs at Summer Lodge make great use of Dorset’s abundant local produce, collaborating with local suppliers to find the very best that the region has to offer. Whether it’s locally reared lamb supplied by their Axminster butcher or freshly grown rhubarb plucked from the hotel’s grounds, Summer Lodge’s enormous variety of delicious food travels just a short trip to arrive in Steve’s kitchen and can go from field to fork within hours. Steve and his team, with its strong classical foundations and light modern touches, create delicious dishes to tempt and satisfy diners at Summer Lodge who come from far and wide for a true taste of the West Country. For more info on Summer Lodge Hotel, visit http://www.summerlodgehotel.co.uk/