Replica

After winning the New Zealand Trades Board scholarship to study food in Switzerland in 1990, Chris spent 2 years in Zurich and in Bern honing his skills at the 3 Michelin Star level. He spent two years broadening his expertise in London and elsewhere before he found his way to East Anglia, first as a highly successful Chef de Cuisine at the Swan Hotel in Southwold and, for three years, at the Crown in Southwold. In between the two jobs in Southwold, Chris and his wife Jo spent a year travelling the World and exploring the delights of Pacific Rim cuisine as well as setting up the principal restaurant for the Americas Cup Race held in Auckland New Zealand 2000.
Chris now owns his own Hotel in the beautiful North Norfolk Coast. The Crown Hotel, Wells-Next-The-Sea (sometimes known as ’The New Zealand Embassy’ of North Norfolk) is a lovely historic Coaching Inn, which has recently been refurbished into a 12 en-suite bed-roomed designer Hotel. In 2006 Chris also took on the role as a TV presenter for ‘Coastal Kitchen’ which will be shown over this winter on Anglia TV and Discovery.
Chris has been commissioned to do 2 different 26 show series next year, watch your National press for details of these.
Chris has also recently purchased his second and third hotels, The Randolph in Reydon, Suffolk and The Kings Head in Southwold.

Galton Blackiston is chef /proprietor at Morston Hall in North Norfolk while Tracy, his wife, runs front of house. Galton started cooking under the tutorage of John Tovey at Miller Howe. He became good friends with Delia Smith after meeting her at Norwich City Football Club (The Canaries). Delia visits Morston Hall on a regular basis for its fine cooking and relaxing atmosphere

Galton Blackiston is chef /proprietor at Morston Hall in North Norfolk while Tracy, his wife, runs front of house. Galton started cooking under the tutorage of John Tovey at Miller Howe. He became good friends with Delia Smith after meeting her at Norwich City Football Club (The Canaries). Delia visits Morston Hall on a regular basis for its fine cooking and relaxing atmosphere

Ian is currently executive chef for both The Crown and The Swan Hotels in Southwold. His training was varied and he has worked at Hintlesham Hall and Slaughter manor where he achieved a Michelin star, he also worked for the inspirational John Hoskins, master of wine extraordinaire running a busy bistro restaurant serving excellent wines to match the food.

My background in professional cooking comes from my time at The Lord Nelson in Burnham market where together with Valerie we had 10 happy years cooking a wide variety of dishes including many involving Wild mushrooms. We soon became known nationwide as the Mushroom Pub! I have also helped at many cookery schools over the years, the majority of dishes were invented to use the special flavours of the wild mushrooms.
I hope in later months you will enjoy some of my favourite recipes.
Bon Appetit.