![]() ![]() The menus change on a daily basis to reflect the quality ingredients that are available every day with 85% of ingredients coming from within 35 miles of the hotel. There are a number of menus on offer which include a tasting menu, Sunday lunch, breakfast and afternoon tea. With Galton hailing from Norfolk, the emphasis is firmly on creating menus inspired by locally sourced, fresh and seasonal ingredients. The hotel and restaurant opened in 1992 and have both won many awards including 4 rosettes from the AA Restaurant Guide and a Michelin star in 1998, the only establishment with such accolades within a 50-mile radius. In 1990 he left Miller Howe with Tracey and together they purchased and renovated an 18th century manor house in Morston, Norfolk. It was at Miller Howe that Galton met Tracey whom he would later marry in 1987. Galton Blackiston Morston Hall awards and accolades In 1986 he was appointed by Tovey as head chef, and he spent 4 years in the role.ĭuring this time he also did some brief work experience around the world in places such as New York, Canada, South Africa and London, expanding his knowledge of different types of cuisine. ![]() He had had no cooking education or training previously, but he spent 6 years at Miller Howe learning on the job and working his way up the ladder. His first job in the industry was at Miller Howe in Windermere in the Lake District, where he trained under John Tovey from 1980. This spurred him on to start a career in cooking. Aged just 17 he started to run a market stall in Rye, selling homemade baked delights and preserves, which became affectionately known as ‘Galton’s Goodies’ by the locals and was a big success. Opening hours: Monday – Saturday Breakfast: 8:00am to 9:30am Dinner 7:15pm to 8pm Sunday Lunch 12:15 to 1:00pmīorn in 1962, Blackiston was educated at Hainford School, Norfolk and then Homewood School in Tenterden, Kent. ![]()
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