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Steven Titman

Learn more about Steven Titman, who has been the Executive Chef at Summer Lodge for 16 years.

My speciality

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. 

More from Steven

Cured salmon
Salmon and asparagus

Executive Chef Steven Titman shares his recipe for asparagus with cured salmon, a popular dish at Summer Lodge.

05th June 2020

Steven Titman
Meet Steven Titman: Executive Head Chef

Steven Titman discusses his love for food and his top tips for aspiring chefs.

27th June 2019

Shepherds Pie
The ultimate Shepherd’s Pie

Executive Chef Steven Titman shares the recipe for his delicious signature dish.

18th December 2018

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