In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Galton Blackiston, chef patron of Morston Hall which has star in the Michelin GuideUK and three rosettes from the AA Restaurant Guide.
Galton Blackiston never trained formally as a chef, instead gaining experience on the job. He realised cooking was in his future at 17, after selling his own range of cakes, biscuits and preserves on a stall in Rye Market. The stall was so successful that Galton abandoned plans of being a professional cricketer to become a chef.
His work experience has taken him around the world to New York, Canada, South Africa and London.
Galton is now the chef owner of Morston Hall in North Norfolk which has gone on to achieve one Michelin star and three Rosettes in the AA Restaurant Guide.
mostly be things like crab, lobsters, shellfish, etc.
What’s your guilty pleasure food?
McFlurry.
What three ingredients would you take with you to a desert island and why?
I would probably take ice-cream because it will probably be hot on a desert island. I would take potatoes because they’re the basis for everything and cheese. If you weren’t a chef what would you be? I left school to play cricket so it would probably be something to do with sport.
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