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Morston Hall

Galton Blackiston
Morston Hall

Morston Hall

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Morston
Holt, Norfolk
NR25 7AA
United Kingdom

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The Chef

 

Galton Blackiston

Galton Blackiston, so named because of his relation to acclaimed 19th Century anthropologist Sir Francis Galton, had initially planned on pursuing a career as a professional cricketer but it was adolescent entrepreneurship that made him realise the culinary world beckoned. When he was 17 years old Galton Blackiston ran a stall selling homemade cakes, biscuits and preserves on at a market in Rye to make extra money, and the range of ‘Galton’s Goodies’ proved such a success that he would frequently sell out by lunchtime. Realising that his talents lay in cooking as well as sport, he decided to focus on a career as a chef.

Swapping wickets for chef’s whites and with no formal training under his belt, his first job in catering was with the legendary John Tovey at Miller Howe, the world-renowned Windermere hotel. While this may have been a rather spontaneous decision – his parents were on holiday at the Miller Howe when they discovered there was a position vacant in the kitchen – Galton Blackiston spent four years working in the pastry section, gaining creative skills and indulging his love of desserts. He flourished under Tovey’s tutelage, eventually becoming the hotel’s head chef.


Galton Blackiston