Galton Blackiston has had no formal training, yet his restaurant, Morston Hall, has achieved Michelin star status. He tells us how he got the coveted star, and gives us his philosophy on great regional cooking.
Galton’s first love was playing cricket but when his professional career stalled at a young age he turned to cooking. He started out selling home-cooked produce in his home town of Rye and became something of a local hero. Despite having no formal training he was taken on as a pastry chef at the John Tovey Miller Howe country hotel, an apprenticeship he refers to as ‘the school of hard knocks in the kitchen’.
After reaching the level of head chef at John Tovey, he set off to hone his skills further in America, Canada, London and South Africa. Returning home in 1992 he set up Norfolk's Morston Hall with his wife and in 1998 was awarded his first Michelin star.
A Return to Real Cooking, Navigator Guides, 2006
Cooking at Morston Hall, Navigator Guides, 2006