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Galton Blackiston

Chef Notes: Galton Blackiston

20th November 2019

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Introducing Galton Blackiston

Let us introduce you to Galton Blackiston, British Michelin-star chef and Chef Proprietor of the award-winning country hotel and restaurant, Morston Hall. Well known in the culinary world he’s made television appearances, published books and now joins the Tom Howley family as Brand Ambassador.

Chef Notes from new brand ambassador Galton Blackiston

“I’m delighted to be collaborating with Tom Howley because of our shared passion for excellence and commitment to quality. A kitchen should not only look beautiful, but it should also be a place you enjoy spending your time. This is where Tom Howley really excels by making cooking a pleasure.”

Galton Blackiston

Tell us a little about your culinary journey.
I left school at 17 to play cricket for Kent Cricket Club. As the season came to an end, I realised I wasn’t good enough to play professionally, so my mother said why don’t you open a market stall because I enjoyed cooking. That’s where I swapped the wickets for Rye Market and started selling homemade cakes, biscuits and preserves. The range of ‘Galtons Goodies’ proved to be a huge success. I took my first job as a chef in the Lake District specialising in pastry. From there, I travelled to the States and South Africa, working in kitchens. I eventually became head Chef of Miller Howe for John Tovey. After four years of gaining an invaluable set of skills, I then left and opened Morston Hall in Norfolk, my home county in March 1992.

Chef Notes from new brand ambassador Galton Blackiston
How would you describe your style of cooking?
Travelling and working with different chefs has undoubtedly influenced my style. I would say my style of cooking is classically French modern. Beautiful produce, uncomplicated dishes with big flavours.

If you weren’t a chef what would you be?
Ideally, if I wasn’t a chef, I would be a cricketer or working in sport.

Where would you say your passion for cooking comes from?
My passion came from my parents. Both mum and dad were fantastic home cooks.

Morston Hall has recently celebrated its 21st year of holding a Michelin-star, can you tell us a little about how you came to start Morston Hall?
My wife Tracy and I were working together at Miller Howe. We had both got as far as we could so decided to open our own place. My childhood had been on the North Norfolk Coast, even when my parents moved to Kent for work we always returned for family holidays. We saw Morston Hall and fell in love with it. We moved in November 1991; the hotel was quite run down, so we cleaned it, gave the place a lick of paint, borrowed furniture from parents and so it began. 1992, we opened with four letting bedrooms and a small dining room. When bookings started to come in, we were then able to build and modernise. We’re still continuously upping the standard and coming up with exciting plans to develop Morston Hall.

Chef Notes from new brand ambassador Galton Blackiston

How would you describe the food at Morston Hall?
We have a set seven-course tasting menu that changes every day, seven days a week. Everything we cook is seasonal and local, growing our own produce wherever possible. We have a wonderful herb garden at Morston Hall and use trusted local suppliers for our meat, fish and vegetables. We pride ourselves on using the best ingredients, cooked to the highest standards.

Chef Notes from new brand ambassador Galton Blackiston

What are your favourite dishes on the menu at the moment and why?
At the moment a favourite of mine is the Featherblade of Earls Stonham Wagyu Beef. It’s the tastiest most flavorful strip of meat. People are always blown away by the taste.

What’s your guilty food pleasure?
It’s got to be a McFlurry.

We’ll be working with Galton over the coming months to bring you new and exciting recipes, chef events, expert cooking tips and guides on planning your own professional chef-inspired kitchen.

For more information on Morston Hall visit: