Galton Blackiston’s passion for food dates back to his teenage years where as a cash-strapped 17 year old he set up a market stall in Rye selling homemade cakes, biscuits and preserves. The range became known by the locals as ‘Galton’s Goodies’ and was constantly sold out. Realizing quickly that cooking was his future, Galton went on to work in various kitchens, honing and developing his skills as he moved from place to place.
His culinary journey truly began at John Tovey’s renowned Miller Howe country hotel in the Lake District, where he quickly worked his way up to Head Chef. Further experience was gained working in New York, Canada, South Africa, and London, however the lure of his hometown proved too much and Galton returned to Norfolk in 1992 to set up his own restaurant – the celebrated Morston Hall. An intimate 17th century country house hotel, Morston Hall has won many accolades and is the only restaurant on the spectacular Norfolk Coast to win a highly coveted Michelin Star.
Galton is renowned for his commitment to using only fresh, locally sourced ingredients, cooking them as simply as possible. Together with his team, Galton selects the set menu each morning depending on what fresh produce is available on the day. He has written a number of books including Cooking at Morston Hall and A Return to Real Cooking.www.galtonblackiston.co.uk