Galton Blackiston

About

Early Entrepreneurship

Galton Blackiston’s culinary journey began unexpectedly, as he initially aimed for a career in professional cricket. However, his entrepreneurial spirit emerged during his teenage years when he ran a successful stall selling homemade cakes, biscuits, and preserves at a market in Rye. This early venture, known as “Galton’s Goodies,” sparked his interest in cooking and led him to pursue a career as a chef.

Apprenticeship and Mentorship

Without formal culinary training, Blackiston embarked on his culinary career with a position at Miller Howe under the guidance of renowned chef John Tovey. Starting in the pastry section, he honed his creative skills and developed a passion for desserts. Under Tovey’s mentorship, Blackiston flourished and eventually rose to become the head chef of the prestigious Windermere hotel.

Establishing Morston Hall

After gaining valuable experience in various culinary settings worldwide, Blackiston and his wife Tracy sought to establish their own restaurant. They found Morston Hall, a charming Jacobean country house near the North Norfolk coast, where they opened a restaurant with four rooms. Over the years, Morston Hall has garnered acclaim for its fresh, seasonal cuisine and warm hospitality.

Philosophy of Simplicity

Blackiston’s culinary philosophy revolves around simplicity and quality. He believes in letting fine ingredients shine and focuses on consistency in execution. His menu showcases premium local produce, including Morston mussels, Blakeney lobster, and Norfolk duck, complemented by herbs and salad from Morston Hall’s own kitchen garden.

Passion for Puddings and Ice Cream

As a former pastry chef, Blackiston has a passion for desserts, emphasizing classic simplicity and perfection. His love for ice cream, inspired by a memorable summer job in France, is evident in Morston Hall’s ever-changing selection of flavors, ranging from traditional favorites to inventive creations.

Community Engagement and Education

Beyond the kitchen, Blackiston is actively involved in the Norfolk community, conducting cookery demonstrations, running workshops at schools, and sharing his expertise through recipe books. His commitment to promoting fresh, local produce and nurturing future culinary talents underscores his dedication to his craft and his community.