Learn more about Steven Titman, who has been the Executive Chef at Summer Lodge for 16 years.
My signature dish is a roast loin of Dorset lamb and braised shoulder ‘Shepherd's Pie’, served with savoy cabbage and rosemary jus. It is a modern twist on a British classic, using the amazing lamb from our home county. It is a fantastic blend of flavours; the melt in the mouth tender lamb loin, the rich slow-cooked shoulder, the creamy potato puree and the wonderfully aromatic jus all combine to make a perfect dish.
My journey to Summer Lodge
I moved here from the White Barn Inn in Kennebunkport in Maine, USA, a fellow Relais & Châteaux property. I have also enjoyed time at Longueville Manor in Jersey, as well as obtaining invaluable experience in some Michelin starred establishments in Germany.
I am so proud that Summer Lodge holds three AA Rosettes.