Leaving behind plans to become a professional cricketer and with no formal training under his belt, his first job in catering was with the legendary John Tovey at his world-renowned Windermere hotel, Miller Howe. Here the TV chef served no-choice homely feasts to guests.
Clearly it was a formative experience because Blackiston has a similar arrangement at Morston Hall, his intimate country house hotel on the Norfolk coast. Blackiston has run Morston Hall for nearly two decades, and in addition to that star from Michelin, it holds 3 AA rosettes.
Blackiston's four course menus are defined by the Norfolk produce for which he is a passionate advocate. There's still a hint of mentor Tovey's comforting approach in dishes. However, Blackiston's style is more elevated and refined. Saving the best for last, desserts are Blackiston's speciality.
Galton has contributed recipes for the second Great British Chefs app and has published three cookbooks - Summer Time, Cooking at Morston Hall and A Return to Real Cooking. He has recently provided a series of recipes for our summer recipe collection including a brilliant scotch egg recipe, a trout ceviche recipe and a simply beautiful vanilla macaroons recipe, served with raspberries and cream.
***Check out Galton in action at the UK's first Mealtime Masterclass, when he recreated his amazing Scotch Egg recipe***