Page 23 - Marlborough Living May June 2019
P. 23

  getting to know
Sally Thomson caught up with Galton Blackiston, one of the country's finest chefs, to talk TV, Norfolk produce and why he just can't stop buying cookery books...
      ILASTSPOKETOYOUIN2015–SO JUST WHERE HAS THE TIME GONE? I WANTED TO TOUCH BASE TO SEE WHERE AND HOW YOU ARE TODAY IN 2019. RECENTLY, I SAW YOU
ON TV WAS ON JAMES MARTIN’S SHOW JUST AFTER CHRISTMAS. YOU SEEMED TO BE HAVING A VERY GOOD TIME?
Well yes. He’s become a very good friend.
YOU SEEM TO HIT IT OFF EXTREMELY WELL. WHAT DO YOU THINK IS THE CHEMISTRY BETWEEN YOU?
To be honest with you it’s just time we’ve spent together. We are simply yin and yang. I do find him very funny.
I THINK HE FINDS THE SAME
WITH YOU! YOU’VE BEEN ON HIS SHOW A FEW TIMES SO YOU ARE OBVIOUSLY QUITE A POPULAR GUY AS FAR AS HE IS CONCERNED.
I believe that I have been on there more than anybody else. I sort
of made a decision when James left the BBC, and I don’t have an ambition to do a lot of television, but I know what it brings to business. When James left the BBC I had six different presenters and I didn’t feel the same continuity. Then he told me that he was doing his own thing and asked if I would like to get involved.
SO YOU HAVE HAD YOUR
MICHELIN STAR NOW FOR
SOME 18 YEARS AND THIS YEAR YOU’LL BE CELEBRATING YOUR 20TH ANNIVERSARY. THAT’S FANTASTIC! SO HOW ARE YOU GOING TO CELEBRATE THAT?
I really don’t know. The kitchen isn’t all about me. I would like to say that first and foremost. The kitchen is very much a team effort and hovers around the head chef, Greg
Anderson. He’s brilliant. He’s got a real passion for great ingredients, cooked very sympathetically.
So I suppose celebrating we, Greg, we might go out for a bit with the rest of the team, who are first rate.
AND LET SOMEONE ELSE COOK FOR YOU?
To be honest we do do that occasionally!
I EXPECT THAT YOU ARE GETTING OUT OF YOUR OWN ZONE TO EXPERIENCE WHAT OTHERS
ARE DOING. YOU ARE VERY FORTUNATE IN NORFOLK AS YOU HAVE SOME FANTASTIC LOCAL PRODUCE.
Oh yes, you have to play it by
the seasons here, which is the right thing to do in any case. It’s a mantra that we’ve always played by. The seafood, summer fruits, in fact everything. We can get it here.
WHEN WE LAST SPOKE YOU SAID THAT YOU TREATED YOURSELF TO AN AMERICAN COOKERY BOOK ON ICE CREAMS - DO YOU STILL LIKE READING RECIPE BOOKS?
Oh yes, definitely, I know the one you mean now. I buy a cookery book almost every week. I have
library of cookery books. I do flick through them occasionally. Thing is, you get yourself so immersed in work and at times you need to look at other things and see what other people are doing.
WHAT WAS YOUR LATEST COOKBOOK YOU PURCHASED? Jason Atherton’s.
I GUESS YOU DON’T GET BOOKS AS CHRISTMAS PRESENTS?
Definitely not. Sadly, I am so particular and I wouldn’t want anyone to spend money on books I don’t want.
YOU OBVIOUSLY CREATED YOUR OWN BOOK HOOK LINE SINKER, WHICH WENT DOWN WELL WITH THE CRITICS, HAVE YOU ANYTHING ELSE PLANNED?
I will never say never, but with a cookery book I would get very involved, but it takes such hard work. I cannot afford to get a ghost writer in and I would prefer to do it myself. Never say never, but it’s not there at the moment.
WHEN I TALKED TO YOU ABOUT YOUR PLANS FOR 2015 AT THE TIME IT WAS ABOUT NO1 AT
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