Friends of Sub-Zero
Galton combines his time as chef patron and co-owner of Morston Hall hotel and restaurant in north Norfolk. Morston Hall, was established with his wife Tracy in 1992, has been voted hotel and restaurant of the year by a succession of national and regional bodies and publications, as well as a Michelin star Morston also boasts, four AA red stars and four AA rosettes, Blackiston has never trained formally as a chef, instead gleaning experience on the job as he worked his way to head chef in his first job at the Miller Howe country hotel in the Lake District. Of his beginnings, Galton says: As a cash strapped 17-year old, I set up a market stall in Rye selling homemade cakes, biscuits and preserves. The range became known by the locals as ‘Galton’s Goodies’, was constantly sold out and I realised cooking was my future! Living so close to the sea, it became clear Galton’s skills where not only using locally sourced ingredients but buying direct from the local fisherman, Galton’s seafood dishes soon began to turn heads. His knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion are evident within his array of fish menus. TV accolades include regular appearances on ITV with James Martin, BBC Great British Menu, BBC2 Yes Chef and many more. His four books include Return to real cooking, Summertime and his latest book Hook Line and Sinker.
An intimate 17th century country house hotel, Morston Hall has won many accolades and is the only restaurant on the spectacular Norfolk Coast to win a highly coveted Michelin Star. Together with his team, Galton is renowned for his commitment to using only fresh, locally sourced ingredients, cooking them as simply as possible.
Galton chooses Sub-Zero wine storage for both his home and Morston Hall, to hold his fine collection of champagnes and wines.