Galton Blackiston is the chef patron the one Michelin-starred Morston Hall in Norfolk.
Galton Blackiston is an English chef from Norfolk who opened and has run Morston Hall and its Michelin-starred restaurant for over 20 years, holding a star for 15 years.
Morston Hall
Morston Hall
The St, Holt NR25 7AA
Opening hours: Monday – Saturday Breakfast: 8:00am to 9:30am; Dinner 7:15pm to 8pm; Sunday Lunch 12:15 to 1:00pm
Born in 1962, Blackiston was educated at Hainford School, Norfolk and then Homewood School in Tenterden, Kent. Aged just 17 he started to run a market stall in Rye, selling homemade baked delights and preserves, which became affectionately known as ‘Galton’s Goodies’ by the locals and was a big success. This spurred him on to start a career in cooking.
His first job in the industry was at Miller Howe in Windermere in the Lake District, where he trained under John Tovey from 1980. He had had no cooking education or training previously, but he spent 6 years at Miller Howe learning on the job and working his way up the ladder. In 1986 he was appointed by Tovey as head chef, and he spent 4 years in the role.
During this time he also did some brief work experience around the world in places such as New York, Canada, South Africa and London, expanding his knowledge of different types of cuisine.
Galton Blackiston
Morston Hall awards and accolades
It was at Miller Howe that Galton met Tracey whom he would later marry in 1987. In 1990 he left Miller Howe with Tracey and together they purchased and renovated an 18th century manor house in Morston, Norfolk. The hotel and restaurant opened in 1992 and have both won many awards including 4 rosettes from the AA Restaurant Guide and a Michelin star in 1998, the only establishment with such accolades within a 50-mile radius.
With Galton hailing from Norfolk, the emphasis is firmly on creating menus inspired by locally sourced, fresh and seasonal ingredients. There are a number of menus on offer which include a tasting menu, Sunday lunch, breakfast and afternoon tea.
The menus change on a daily basis to reflect the quality ingredients that are available every day with 85% of ingredients coming from within 35 miles of the hotel. Renovations and development have seen the hotel transformed from having only 4 bedrooms when launched to now offering 16. A few years ago an orangery was built, providing more space for guests.
Galton Blackiston’s hobbies and interests
Away from Morston Hall, Blackiston runs regular cooking demonstrations and leads charity events and residential cookery courses. Blackiston took part in the first series of Great British Menu, representing the Midlands and East of England and he beat Antony Worrall Thompson in the heats to progress to the final.
He has worked on other food programmes such as Food Poker and ITV’s Ten Mile Menu, and appears regularly on Saturday Kitchen where he endorses Norfolk’s quality produce.
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