Chef Watch – Galton Blackiston, Morston Hall, Norfolk

Chef Watch

Featuring Galton Blackiston, Michelin Starred Chef of Morston Hall in Norfolk

How long have you been a chef?

I’ve been a Chef since 17 and I’m now 58.

Do the maths it’s embarrassing.

Why did you become a chef?

Because I’m not academic and I liked cooking at home. I actually wanted to be a cricketer.

Favourite ingredient

Vanilla pods.

Favourite or signature dish

Anything that is seasonal from a Cromer crab to a wild turbot.

Favourite kitchen tool or equipment (apart from sharp knives)

My very good peppermill.

Food hero(es)

The late Michel Roux, Senior, John Williams  and many  more.

Any food you can’t/won’t eat

Not good with snotty poached eggs.

Comfort food/guilty secret

McDonalds  McFlurrys.

Stupidest customer or kitchen experience

One customer who thought my filo pastry was tough. Actually she had eaten the grease proof paper of an en papilotte fish course.

Morston Hall

Galton Blackiston is chef patron of Morston Hall, an intimate country house hotel, two miles from Blakeney on the north Norfolk coast. Named after his relative Sir Francis Galton, the acclaimed 19th century anthropologist, Galton has been running Morston Hall for over 20 years along with his wife. He is justifiably proud of having held a Michelin star continuously since 1999.

Author of acclaimed cook book, Hook, Line, Sinker, Galton is a TV regular, most recently on James Martin's latest series. He advises us to keep an eye open for James Martin's Saturday Kitchen in May, "for more carnage with James and me".

In the near future when we're allowed to travel, Morston Hall is the ideal venue for a short (or long) break. Click here for their website and contact details.





  1. Irene Hunter on 1st April 2021 at 7:58 pm

    Congratulations and Happy Anniversary to you and L, Tom. Hope you are enjoying one of your culinary delights. Bon appetit!

    • Tom Johnston on 2nd April 2021 at 8:58 am

      Halibut with mussel and leek sauce since you ask. Let’s meet soon.

Leave a Comment