Michelin star chef and restaurant owner, Galton Blackiston, talks coastal cooking

PUBLISHED: 08:29 19 October 2017 | UPDATED: 08:29 19 October 2017

Galton Blackiston. Picture: Courtesy of Morston Hall

Galton Blackiston. Picture: Courtesy of Morston Hall

Courtesy of Morston Hall

Michelin star winning chef Galton Blackiston talks all things north Norfolk and how the coast inspires his cooking...

“I always had a hankering to come back to Norfolk,” says the Morston Hall chef patron.

“I was born and bred in Norfolk, and I moved away and did my thing and got married, and then came back in 1992 when we opened Morston Hall. We used to drive up to Blakeney Point and spend summer there when I was a child, and that’s what I remembered.

“Shrimp fishing and crab catching on glorious summer days.”

The chef has now expanded his portfolio having bought Upstairs at No 1 last year, a fish restaurant on Cromer’s seafront.

Mr Blackiston said: “We always like to work with local produce, as long as it’s sustainable as that’s the main thing now.

“Fish is getting more expensive no matter where you go, so it’s important to make sure that we’re sourcing our ingredients from a sustainable source.

“But Cromer has such a history of crab fishing, lobster fishing, and mussel catching, and I’ve always seen a real importance in using seasonal and regional ingredients. I also encourage my chefs at Morston to go out on the quay and find sea kale and sea beet, and we use that in our recipes every day. It’s free, and it’s not that I’m a cheapskate but it’s important to find our own ingredients too.

“Upstairs at No 1 has been a huge success,” Mr Blackiston, who lives near Morston, continued.

“We just weren’t prepared for the sheer amount of people, but of course we’re so pleased it’s done so well.”

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