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Galton Blackiston

Galton Blackiston

Galton Blackiston

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His approach to cooking is, quite literally, simple; ‘simple things done well are better than complicated things done badly’. Quality is very much the watchword in Galton Blackiston’s kitchen, who believes above all in consistency, and letting fine, fresh produce speak for itself. It is an attitude that is much applauded by critics and diners alike, who admire the chef for his lack of pretension and dedication to sourcing first-class ingredients.

As a former pastry chef Galton Blackiston is a self-proclaimed pudding fanatic. While he relishes the opportunity the dessert plate brings for a chef to get creative, his belief in simple perfection is not absent in the sweet course and there is ‘always room for the classics’ on Morston Hall’s pudding menu. From Sticky toffee pudding to Norfolk raspberry trifle, Galton Blackiston’s puddings are far from over-egged.

Given Galton Blackiston’s famous sweet tooth it is unsurprising that another of his passions is ice cream, inspired by a short-lived – yet infinitely memorable – summer job in the South of France. Morston Hall’s changing daily menu will almost always contain a different flavour of ice cream or sorbet every night of the week, ranging from seasonal classics like blood orange sorbet to more unusual concoctions, such as lemon thyme and mint ice cream.

Galton Blackiston has run cookery demonstrations at Morston Hall for many years, giving participants the opportunity to try out recipes, learn about menu planning and speak to the chef about any culinary questions they might have. He has published three recipe books – Cooking at Morton Hall (2002), A Return to Real Cooking (2006) and Summertime (2009) – and in 2013 opened a traditional fish and chip shop in the Norfolk town of Cromer, offering high quality local ingredients at affordable prices.

Galton Blackiston is also an active member of the Norfolk community, running ‘teach ins’ at schools across the county. Here he shares the basics of cooking ‘good, nutritious food’ with child-friendly recipes, passing on his passion for fresh, local produce to future generations of budding Norfolk chefs.