Page 24 - Marlborough Living May June 2019
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  CROMER. I UNDERSTAND THAT IT IS GOING FROM STRENGTH TO STRENGTH?
It makes you smile this one [No1 Cromer] as it is a phenomenal thing. We now have 80 staff there.
NO, THAT’S AMAZING!
It seats 100 downstairs and a 100 upstairs. And all the views are overlooking the sea. It also has a massive take away aspect to it. You name it - it’s got it. So, in the summertime, from June onwards, really until the end of September, they’ll do over 3000 covers a day.
We were very fortunate that a food critic called Jay Rayner, happened to be over in Cromer recording a Radio 4 programme and afterwards he came to dinner upstairs at No.1. It is slightly different to downstairs which has fish and chips and upstairs is a bit more eclectic where we offer lots of different tapas. He wrote the most incredible article about the place. Since then upstairs has gone from strength to strength. The power from an article by Jay Rayner is madness!
I HOPE YOU SENT HIM A THANK YOU LETTER!
Oh, gosh, yes. Absolutely and he was quite humbled by it. He said: ‘look this is what I do. I can only reflect what I feel’.
MOST RECENTLY I WATCHED YOU WITH SOME OF YOUR CONTEMPORARIES BEING CATERED FOR BY FOUR YOUNG CHEFS IN MASTERCHEF: THE PROFESSIONALS – DOES THAT BRING BACK MEMORIES?
Back in my day there was
never anything like that. It is an extraordinary vehicle to get on if you are a young chef. Some of them are amazing.
WHAT HAPPENS NEXT, DO ANY OF YOU MICHELIN STARRED CHEFS TAKE THEM ON?
The winner Laurence Henry is already working at Sat Bains,
he was the odds-on favourite probably right from the beginning. The runners-up Dean Banks and Oli Martin are also doing well.
The grounding on all these guys is pretty good. They are not like rabbits in the headlights or are anything like that. They have had good training before they start. There’s a good chance with a little bit of innovation and help from
where they’ve been working they are going to produce something good.
And then, of course, they have Monica and Marcus guiding them behind the scenes. I’d imagine that they would be giving them advice as they go along.
HAVE YOU EVER THOUGHT ABOUT BEING A JUDGE ON THE COMPETITION?
To be honest with you I would love to that, but I think that I would be very much down the pecking order.
OH, I DOUBT THAT GALTON, DON’T DO YOURSELF DOWN. Masterchef: the Professionals
is a really good programme. I don’t watch many of the cookery programmes, I am working most nights of the week. It is very good one though.
TELL ME ABOUT YOUR NORFOLK BEERS?
Yes, wow. Well, that all came about because in Morston there are fields of barley being grown. I kept driving past wondering what was going to happen with it. It turns out it is made into malted barley for beer. So, I got thinking and thought that I should be involved in that. It turned out that it was going to a craft-brewer 5 miles down the road. I got talking to them and told them I wanted to have a real go at it. I have tasted so many hop varieties to go with it. So, there is a lager
and a pale ale. It’s had second prize in the National Beer Awards and I’m really proud of it.
ONE THING I AM INTRIGUED
BY, YOUR NAME. YOU’VE BEEN NAMED AFTER YOUR ANCESTOR SIR FRANCIS GALTON - WHAT DID HE DO?
He was the gentleman who found that everyone had individual fingerprints.
I’m the youngest of 5 boys and I get the name Galton!
MORSTON HALL
Morston Holt NR25 7AA 01263 741041 www.morstonhall.com
NO. 1 CROMER
New St, Cromer NR27 9HP 01263 515983 www.no1cromer.com
Galton has been kind enough to share some recipes from his book, Hook, Line & Sinker
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