Galton Blackiston

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.

Books
A Return to Real Cooking, Navigator Guides, 2006
Cooking at Morston Hall, Navigator Guides, 2006

Galton Blackiston

Galton Blackiston's Recipes



 
Garlic bread
Garlic bread on Market Kitchen

Perk up a plain ciabatta with Galton Blackiston's garlic rich butter

Avg user rating: 2 out of 5 stars



easy

Total time
8 min

Blood orange mousse with blood orange sorbet
Blood orange mousse with blood orange sorbet on Market Kitchen

Galton Blackiston uses blood oranges to create a velvety mousse complemented with a vivid red sorbet which can be made ahead for an impressive dinner party dessert

Avg user rating: 2 out of 5 stars



easy

Total time
50 min

Confit Norfolk duck with apple sauce
Confit Norfolk duck with apple sauce on Market Kitchen

Galton Blackiston transforms inexpensive duck legs into crisp-skinned, meltingly tender confit with a Bramley apple sauce

Avg user rating: 4 out of 5 stars



intermediate

Total time
2 hrs 50 min

Fruit loaf bread and butter pudding
Fruit loaf bread and butter pudding on Market Kitchen

Galton Blackiston makes an even fruitier version of a comforting British classic

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 50 min

Black Forest gateau
Black Forest gateau on Market Kitchen

Galton Blackiston gets retro with this cherry and cream smothered cake which he builds up in 3 mouth-watering layers

Avg user rating: 4 out of 5 stars



easy

Total time
1 hr

Grilled Norfolk Sausages with Crushed Peas and Onion Marmalade
Grilled Norfolk Sausages with Crushed Peas and Onion Marmalade on Market Kitchen

Galton Blackiston puts a fresh take on the classic sausages and beans combination

Avg user rating: 4 out of 5 stars



easy

Total time
35 min

Cauliflower purée with bacon and cheese
Cauliflower purée with bacon and cheese on Market Kitchen

Galton Blackiston teams smooth, creamy cauliflower with seriously tasty bacon and melted cheese

Avg user rating: 3 out of 5 stars



easy

Total time
8 min

Brown shrimp risotto with parsley purée
Brown shrimp risotto with parsley purée on Market Kitchen

Galton Blackiston combines the delicate flavours of shrimps, white wine and herbs for a light, tasty supper

Avg user rating: 3 out of 5 stars



intermediate

Total time
40 min

Cheesy roast chicken with tomato
Cheesy roast chicken with tomato on Market Kitchen

Galton Blackiston prepares a colourful dish of crispy skinned chicken with a vivid tomato sauce

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 20 min

Lemon Thyme and Garden Mint Ice cream
Lemon Thyme and Garden Mint Ice cream on Market Kitchen

Look no further than your window box for the inspiration behind these fresh summer ices from Galton Blackiston, served with tuile cases

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr