Morston Hall, a celebrated country house hotel in Norfolk renowned for its long-held Michelin star, has been at the center of a dispute following a change in ownership.

Ownership Transition and Chef Departure

The conflict arose between Henry Elworthy, the new proprietor, and Galton Blackiston, the former executive chef, ultimately leading to Blackiston’s departure in November. Elworthy revealed a breakdown in their working relationship after he acquired the business in April.

Allegations of Declining Standards

Elworthy alleges that Blackiston’s commitment waned after the sale, resulting in a decline in food quality and negative customer feedback. He described Blackiston’s behavior as disruptive and accused him of actively undermining the business.

Defense of Blackiston’s Tenure

Despite these claims, supporters of Blackiston point to the restaurant retaining its Michelin star and four AA Rosettes shortly before his exit. This highlights the continued culinary recognition during his leadership.

Financial Challenges and Staffing Issues

Elworthy detailed significant financial difficulties upon taking over Morston Hall, reporting a 20 percent revenue drop in the first quarter. He accused Blackiston of being unwilling to allow the business to thrive independently.

Dispute Over Work Schedules

The dispute also encompassed staffing decisions, with Elworthy criticizing Blackiston’s implementation of four-day work weeks for front-of-house staff. He claimed this led to increased payroll costs due to overlapping shifts and overtime, and the schedule was later reverted to five days in December.

New Leadership and Positive Outlook

Following Blackiston’s departure, Morston Hall underwent a refurbishment after Christmas and appointed Phil Kearsey as its new executive chef, formerly of Pied a Terre in London.

Improved Guest Feedback

Elworthy asserts that guest feedback has improved considerably under Kearsey’s leadership, with many praising the food as the best it has been in years. The hotel continues to maintain its Michelin star and its reputation as a culinary destination.

The current eight-course taster menu is priced at £145, featuring dishes such as truffled Orkney scallop and Merrifield duck. The 13-bedroom hotel aims to build on its history and provide a unique experience for its guests.