Galton has never been formally trained as a chef, but learnt the craft from working in kitchens. He started his career as a teenager with a market stall selling homemade jams, cakes and biscuits. His business took off as the locals couldn't get enough of "Galton's Goodies".

He went on to work at John Tovey's Miller Howe country hotel in the Lake District, where he worked his way up the ladder to become head chef. He set off to hone his skills further in America, Canada, London and South Africa, before coming back to Norfolk to start up on his own.

Galton opened Morston Hall where he cooks a simple menu which he decides on each day depending on what products are the freshest and the best.

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