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Phil Kearsey has been appointed executive chef at Morston Hall in Norfolk, following the departure of Galton Blackiston, who led the kitchen since the hotel opened in 1992.
Kearsey joins the Michelin-starred restaurant with more than 18 years of experience in fine dining. He has previously worked at The Waterside Inn in Bray, Thomas Keller’s The French Laundry in California, and most recently at Pied à Terre in London.
His approach will focus on using produce from Morston Hall’s gardens and ingredients sourced across Norfolk. He will lead the kitchen alongside head chef Farrel Hirsch.
Founded by Galton and Tracy Blackiston in 1992, Morston Hall has held a Michelin star for more than 25 years and has four AA rosettes. The 17th-Century property is located on the North Norfolk coast.
The hotel was acquired in April 2025 by investor Henry Elworthy, who plans to refurbish the restaurant and bedrooms in early 2026.
Kearsey said: “I’m truly excited to be joining Morston Hall as executive chef. I look forward to celebrating Norfolk’s exceptional produce with our guests and taking this remarkable place into its next chapter.”
Elworthy added: “Galton has created something truly special at Morston Hall. Phil is one of the very few people capable of stepping into such an institution while it embarks on its next phase.”
Phil Kearsey has been appointed executive chef at Morston Hall in Norfolk, following the departure of Galton Blackiston, who led the kitchen since the hotel opened in 1992.
Kearsey joins the Michelin-starred restaurant with more than 18 years of experience in fine dining. He has previously worked at The Waterside Inn in Bray, Thomas Keller’s The French Laundry in California, and most recently at Pied à Terre in London.
His approach will focus on using produce from Morston Hall’s gardens and ingredients sourced across Norfolk. He will lead the kitchen alongside head chef Farrel Hirsch.
Founded by Galton and Tracy Blackiston in 1992, Morston Hall has held a Michelin star for more than 25 years and has four AA rosettes. The 17th-Century property is located on the North Norfolk coast.
The hotel was acquired in April 2025 by investor Henry Elworthy, who plans to refurbish the restaurant and bedrooms in early 2026.
Kearsey said: “I’m truly excited to be joining Morston Hall as executive chef. I look forward to celebrating Norfolk’s exceptional produce with our guests and taking this remarkable place into its next chapter.”
Elworthy added: “Galton has created something truly special at Morston Hall. Phil is one of the very few people capable of stepping into such an institution while it embarks on its next phase.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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