Morston Hall has won more awards and has more stars than you can shake a stick at. And boy does it deserve each and every one of them.
It’s my favourite kind of restaurant, the kind where there is a set menu and you don’t get to choose. You start with canapes and then follow on to eat SEVEN courses, and finish the whole thing off with perfectly formed petit fours. You can see why this is my kind of restaurant. But each course is the perfect size and is so delicious, it leaves you wanting more. The menu is balanced so beautifully that by the end you feel completely satisfied but not Christmas-day-stuffed.
The menu changes daily and rarely has the same ingredients on the menu which is amazing when you think of the sort of imagination it must take to come up with such exciting and delicious daily changing menus. The restaurant I worked at had a different menu each day and so I know from first hand that a lot of skill and thought goes into the process of creating the menu.
There is no pretension to Galton Blackiston’s cooking and he really lets the locally sourced ingredients speak for themselves and the results are nothing short of sensational.
There are rooms too, so you could stay there and have breakfast which I feel confident would be a starry affair aswell.
We started with two canapes, presented on lovely wooden boards.
First off was sausage with homemade sauerkraut
Followed by plaice on shallot puree which was unbelievably good – I could easily have eaten ten more of these!
We opted to go for the “Wine Flight” where the Sommelier choses a wine to go with each course…it meant we ended up with quite a few glasses!
This is a great thing to do, if like me, you don’t know that much about wine. Opting for this means you discover wines you wouldn’t have done before and are treated with some really delicious pairings. The winner of the night was the ‘Carmel Road, Pinot Noir 2012 Monterey America’
Borsch with feather blade of Wagyu beef. Maybe not the looker of the bunch but definitely the best borsch I’ve ever had
Locally shot partridge on a bed of cabbage with apple puree and game chip. This for me, was the star of the bunch. Beyond delicious. Have you ever seen such a beautiful hame chip?
Roasted Salsify with blackberries, celery and goats cheese. This tasted as lovely as it looks
North Sea Cod with beetroot, curly Kale and red amaranth. The cod was perfectly cooked and almost melted in your mouth
Lime sorbet with quite a kick of tequila!
Norfolk Horn Lamb with thinly sliced turnip, tiny cubed potatoes and roasted onions. I thought this dish was beautiful, and the lamb was incredibly tender – your knife cut through it like butter
Selection of British Cheeses
Gateau Opera with green tea and vanilla ice cream – I’ve been wanting to try an opera cake since it featured on the Great British Bake Off. The green tea gave it a really interesting flavour and the vanilla ice cream was amazing
And finished the whole thing off with some mouthwatering petit fours – including melt-in-the-mouth madeleines, raspberry marshmallows and passionfruit jellies
The head chef came round to talk to people at the end of the meal and he said that people are able to go and spend a day in the kitchen seeing how it’s done – Morston Hall I will see you soon!
Morston Hall, Morston, Holt, Norfolk NR25 7AA