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What’s been your favourite new restaurant opening of the last year? Gareth Ward, Niall Keating and Stephen Edwards – they’ve all been around a while but are doing great things. Who do you think are the chefs to watch over the next few months? Simon Hopkinson’s Roast Chicken and Other Stories – a legendary book. Two people sadly no longer with us John Tovey and Michel Roux.ĭifficult one as there are so many – Anne-Sophie Pic, Sat Bains and Clare Smyth. Greg and I almost weekly discuss dishes for the menu. Really it’s Greg my Head Chef, and the rest of the kitchen who give ideas. A great lemon tart stands the test of time but having said that we have fantastic produce and am proud of all our dishes. I don’t have one favourite but I love good desserts or puddings. Galton was born in Norfolk and never trained formally as a chef. Which of your dishes are you most proud of? Galton Blackiston Galton is the chef patron of Morston Hall Hotel in North Norfolk. Now we look forward to local asparagus ,English new potatoes, crabs etc. It’s got to be this time of year, the spring, as winter in this country drags on for ever. What is your favourite time of year for food, and why? That’s the wrong attitude, cook for your customers firstly, they are the most important.
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What do you think is a common mistake that lets chefs down?Ī lot of young chefs lose the focus of just cooking great food but seem to want to cook for Michelin stars. The making of fantastic sourdoughs in kitchens, provenance of ingredients has never been so important. What food trends are you spotting at the moment? All Sale & Offers Books Stationery Office Art & Craft.
GALTON BLACKISTON BOOK CODE
Which piece of kitchen equipment couldn’t you live without? EXTRA 20 OFF ARTS & CRAFTS WITH PROMO CODE ART20 - ENDS MON 1ST AUGUST T&CS APPLY. Name three ingredients you couldn’t cook without.
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I also love the fact that I’m still learning so much every day I step into the kitchen. What do you enjoy most about being a chef?Ĭooking allows one to be creative and follow the seasons. I had a market stall in Rye selling cakes, breads, biscuits etc all from mums kitchen, then an opportunity came up in the Lake District to train as a Pastry Chef, and that’s how I started. I am the youngest of 5 boys so she was always baking and cooking. My passion came originally from cooking at home with my mother. Where did your passion for cooking come from and where did you learn your skills? I have been Chef Patron at Morston Hall for 28 years. How long have you worked at your current restaurant?