Norfolk-born chef, Galton Blackiston has held a Michelin star for 14 years for his exceptional cuisine at Morston Hall restaurant. His cooking revolves around traditional British flavours and fresh ingredients, with clean and contemporary aesthetics.

The restaurant, as part of the 17 Century Morston Hall Hotel has been critically acclaimed since Galton Blackiston and his wife, Tracy opened it as one of the country’s leading hotels in the early ‘90s. Having been awarded a Michelin star in 1998, Galton went on to become UK Craft Guild of Chefs ‘Chef of the year’, East Anglian Chef of the Year and a fellow of the craft guild of chefs.

Known for his great regional cooking, Chef Blackiston’s guinea fowl and pilaf rice recipe shows quite how great a homely feast he creates. Either as an alternative to turkey or a wonderful, warming meal this recipe is perfect to put a festive smile on your face.

Guinea Fowl


drizzle rapeseed oil

4 breasts guinea fowl

60g butter

1 shallot, finely chopped

100g basmati rice

200g chicken stock

Grilled guinea fowl

On a low heat place a large frying pan on the stove top, add a light drizzle of rapeseed oil. Add the guinea fowl to the pan skin side down (don’t try to move the guinea breasts). Slowly cook for about 10-15 minutes until the skin is crispy and the breasts are three quarters cooked. At this point turn your guinea fowl breasts over and place into the oven for 3-5 mins to finish off. Remove from the oven and place the guinea fowl breasts on a cooling rack to rest before serving.

Pilaf rice

Preheat the oven to 170C. Heat a heavy bottomed pot on a medium heat, add 50g of butter and sweat off the shallots without colouring them. Once cooked add the rice and chicken stock, place a cartouche on top, then put in the oven for 20 minutes or until the rice is cooked. Once cooked remove from the oven and add the rest of the butter. Season and serve hot.

To serve

Place a big serving of the rice in the middle of the plate and place the guinea fowl breasts on top.

Chef’s tip

Alternative ideas for serving – add roasted carrots, wild flowers, salad leaves or roasted tomatoes.