Norfolk's feast of fishMichelin-starred chef Galton Blackiston of Morston Hall tells us about great seafood and shellfish from the north Norfolk coast.
I have to say it is a real privilege to live, work and bring our family up on the North Norfolk coast. I was born in Norfolk (Hainford to be precise), so the lure back to the place of my childhood holidays was very strong. North Norfolk is where my cooking really started, every year we would holiday at the Watch House and I would take myself off and go cockling and shrimping and if the terns were diving, then mackerel fishing and of course this is where my first shrimp cocktails evolved and my love of warm cockles with malt vinegar.
Having returned to Norfolk and started up our business at Morston Hall Hotel 21 years ago, the local theme has moved on at a pace. My boys earn pocket money if they pick samphire and sea purslane. Local guys turn up at the kitchen door with, all in season obviously, dabs, sea bass, sea trout, mackerel, skate wings, codling and whiting, the list goes on and I have yet to mention the best crabs and lobsters in the country. Morston and Brancaster mussels are also a seasonal delight throughout the months with an 'R' in.
So my need to look no further than the North Sea is obvious. I am both biased and proud to live in this special county.
Read about some of Galton's favourite Norfolk things.
Galton is a patron of the Norfolk food & drink festival.