For me, creating fantastic food is a passion dating back to my teenage years. As a cash strapped 17 year old I set up a market stall in Rye selling home made cakes, biscuits and preserves. The range became known by the locals as ‘Galton’s Goodies’, was constantly sold out and I realised cooking was my future!

Having never been formally trained, my knowledge was then developed and honed in the various kitchens in which I worked.

My journey began at John Tovey’s renowned Miller Howe country hotel in the Lake District, finally working my way to Head Chef. Work experience stints in New York, Canada, South Africa, and London were subsequently followed by my inevitable homecoming to Norfolk and the setting up of Morston Hall.

My approach is to use fresh locally sourced ingredients to create simple yet delicious meals. I believe that real cooking involves using the highest quality locally sourced seasonal ingredients and cooking it as simply as possible. It’s simple things done well rather than complicated things done badly that really interests me.

Perhaps the best example of this philosophy is the fact that we only decide on the evening menu at Morston Hall (we always have a set menu) that same morning, depending on which fresh ingredients are available!