Galton Blackiston’s passion for food dates back to his teenage years where as a cash-strapped 17 year old he set up a market stall in Rye selling homemade cakes, biscuits and preserves. The range became known by the locals as ‘Galton’s Goodies’ and was constantly sold out. Realising quickly that cooking was his future, Galton went on to work in various kitchens, honing and developing his skills as he moved from place to place.
His culinary journey truly began at John Tovey’s renowned Miller Howe country hotel in the Lake District, where he quickly worked his way up to Head Chef. Further experience was gained working in New York, Canada, South Africa, and London, however the lure of his hometown proved too much and Galton returned to Norfolk in 1992 to set up his own restaurant – the celebrated Morston Hall.
An intimate 17th century country house hotel, Morston Hall has won many accolades and is the only restaurant on the spectacular Norfolk Coast to win a highly coveted Michelin Star. Galton is renowned for his commitment to using only fresh, locally sourced ingredients, cooking them as simply as possible. Together with his team,
Galton selects the set menu each morning depending on what fresh produce is available on the day. He has written a number of books including Cooking at Morston Hall and A Return to Real Cooking and appeared on The Great British Menu on BBC 2.
Galton chooses Sub-Zero wine storage for both his home and Morston Hall, to hold his fine collection of champagnes and wines.
Galton on Wolf:
“My favourite appliance is the CT36G five burner gas cooktop from Wolf because it is uncomplicated and easy to use. It is really simple to fire up and offers the most precise temperature control due to dual stacked, sealed burners which allow you to alternate between different temperatures.”
To see Galton talk about Sub-Zero and Wolf, click on the arrow in the centre of the image below: