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.