What will the new chapter at Morston Hall look like under Phil Kearsey?

Hirsch, who recently joined as head chef.

“I’m truly excited to be joining Morston Hall as executive chef,” said Phil.

“I look forward to celebrating Norfolk’s exceptional produce with our guests and taking this remarkable place into its next chapter.”

Finding the perfect successor

Morston Hall was sold in April 2025 to hotel investor Henry Elworthy, who grew fond of the North Norfolk area having spent the majority of his childhood summers there on holiday.

The early months of his tenure have been spent finding the right person to follow Galton, which he knew was always going to take time.

>>> INTERVIEW: 'It's been my life': Galton Blackiston reflects on Morston Hall exit <<<

“It was always agreed when I bought it this was Galton’s gradual step back from the business,” Henry told The Staff Canteen.

“But as you can imagine, with a business that’s had Galton running the kitchen of a very unique destination for 30-plus years, you can’t just walk away without a suitable chef to step in. That was always going to be a process, to find the right person.

“It’s taken a while - we’ve spoken to several people that didn’t quite work for various reasons, but you’ve got to get the right match for a special place like Morston Hall.

“I met Phil not too long ago, and I knew he was the right guy from the first conversation. He’s massively enthusiastic, passionate, creative and he can talk for England. Whenever I speak to him, it’s always for about an hour because he just gets going about food and he can’t stop! He’s so enthusiastic.

“He’s so passionate and that will reflect in what’s coming out of the kitchen at Morston.

“Sometimes the stars align. He’s a perfect match.”

Henry continued: “He’s the right person to step into Galton’s shoes - big, big shoes to fill. The most important thing is keeping Morston Hall as it’s best known, not reinventing the wheel as it were, but still being ambitious in pushing ourselves and providing our guests with a memorable dining experience.

“We’re keeping the daily changing tasting menu - that’s the Morston Hall brand, and that’s not going anywhere. Phil’s the right guy to step into that.

“He’s joining Farrel in the kitchen as well, who shares Phil’s love of great produce and creating a memorable experience for guests.

“I’m looking forward to seeing how they push the place onwards and upwards.

 “Now that we’ve found the right guys, it’s time for Galton to step back into more of an ambassadorial role.

“He’s not gone forever - I don’t think someone like Galton can really leave Morston forever.

“He lives around the corner, so he’ll be back for one-off weekends and special occasions. He’ll always be a face that you associate with Morston Hall - that’s not changing.”

Galton’s lasting legacy

Speaking to The Staff Canteen last week, Galton said: “I want nothing but the best for Morston Hall. It’s been my life. 

“I don’t ever want Morston to suffer. It’s been good to me.”

Discussing Galton’s role in the handover process, Henry said: “He’s been invaluable, for sure. I can’t speak for Galton, but Morston Hall is his baby. He’s not the kind of person who would just walk away and say, ‘you’re on your own.’

“There’s huge respect and gratitude for everything Galton’s done, for the past six months in particular, for helping us find our feet and helping us find the right person to fill his shoes.”

Strengthening Morston Hall’s Michelin success

Phil’s arrival marks the start of a new era, but the vision remains consistent: to build on Morston Hall’s remarkable 27-year run with a Michelin star.

“Retaining a Michelin star for 27 years is an incredible legacy to step into,” said Henry.

“Naturally it’s become an enduring part of the image of Morston Hall.

“We’ve taken the summer to build the right team to take the place up a level.”

Subtle updates to come

Henry is also planning a light refurbishment to refresh the guest experience, without changing the character of the 17th-century property.

“We’ve got plans for capex in January,” he said.

“It’s not massive changes - it’s such a beautiful building and I wouldn’t want to take away from the character of the place, especially in the conservatory-style rooms of the restaurant and its flint walls.

“The project in January is about aligning the bedrooms with the incredible dining experience.

“Visiting Morston Hall should be a luxury experience across 24 hours, not just four hours in the evening.”

Henry’s final message was for the guests who are planning to visit to eat and stay at Morston Hall in the coming weeks.

“The core experience of Morston Hall remains,” said Henry.

“Experiencing Norfolk’s seasonal produce in the tranquillity of our 17th-century country house has always been what Morston Hall is all about and always will be in future.”

(Photos: Nomadiqa)