UK Seasonal Seafood Workshop with Galton Blackiston: Wednesday 28 March 2018

Date: 28/03/2018
Event Time(s): 18:30

Location: Westminster Kingsway College, Vincent Square, London SW1P 2PD

Number of places left: 4

Price: £15.00 (Members) and £25.00 (non-members)
How to Book: To provisionally reserve a place, please email

Members are invited to attend an evening’s seasonal UK Seafood Masterclass with Guild member, Galton Blackiston, Chef Patron of the Michelin starred Morston Hall Country House Hotel in North Norfolk.

Photograph of Galton Blackiston

Using recipes from his recently published book, Hook, Line, Sinker, Galton will demonstrate his skills using in-season, UK-caught fish and shellfish in a selection of fabulous dishes that typify his style of cuisine, his passion for locally sourced ingredients, and his flair for unique culinary expression.

Galton’s childhood holidays were spent on the north Norfolk coast, where he went shrimping, speared flat fish, caught mackerel, raked cockles and gathered mussels. After stints working in London, New York, South Africa and Canada, he and his wife Tracy settled in flint-knapped Morston Hall near Blakeney, a stone’s throw from the sea. As chef-patron for 25 years, Galton has developed a great knowledge of seafood and how to use his chef's skills to celebrate the wealth of produce on his doorstep. 

The evening will take us through a number of Galton’s favourite dishes, developed over time in his restaurant and accessible to the home cook. He will talk about his favourite seafood and his many discoveries, not least the nuances of seasonality and how to retain the purity of seafood whilst using flavour combinations and techniques to enhance its natural beauty.

Britain has outstanding seafood but how to best cook this special and varied ingredient? Galton has thoughts on quick-and-easy and stress-free seafood, how to use spices with fish and shellfish, and what to cook for special occasions.

Depending on what’s caught by the fishermen, Galton hopes to be cooking:

  • Crab and brown shrimp tart
  • Salt-crusted sea bass with champagne and caviar sauce
  • Lobster with baked purple potatoes and parmesan sauce
  • Squid ink crackers, smoked salmon with lemon puree
  • Cod with black miso sauce with sauteed lettuce and shallot puree
Cover of Hook, Line, Sinker by Galton Blackiston
Hook, Line, Sinker has recently won Best Seafood Cookery Book at the Gourmand World Cookbook Awards and will be representing the UK at the Gourmand World Cookbook Awards in China in May. 

Directions: The session will be held at Westminster Kingsway College at their Victoria Centre, The nearest tube station is Victoria (Circle, District and Victoria Lines). For help planning your journey go to

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