Harden's survey result
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“A different tasting menu every day matched with wines” adds up to “culinary heaven” at Galton Blackiston’s well-known country house hotel, near the coast, also praised for its “creative, seasonal approach” and “excellent execution”. Aside from the odd niggle about the inevitably high price, feedback is uniformly upbeat.
“Exquisite tasting menus (a taste explosion!), with wines setting each course off to perfection”, won renewed enthusiastic endorsements for Galton Blackiston’s acclaimed country house hotel, near the coast. The odd niggle is raised – “not particularly innovative”… “too many rich sauces and not enough vegetable to balance (this is 2016!)” – but all reports on the cuisine are fundamentally very upbeat and most are “fantastic”, while “staff try to accommodate all requests”.
“A meal is always a special occasion”, say fans of the “spacious and pleasant dining conservatory” of Galton Blackiston’s country house hotel, near the coast, lauding the “fantastic tasting menu and gorgeous setting”. Not everyone is keen on the one-sitting approach however, and sceptics find the cuisine “too ambitious for its own good”.
“Very genteel” and “rather couple-y”, Galton Blackiston’s country house hotel still offers most reporters a “memorable” dining experience – a “one-sitting, one-choice” format, which pairs “exquisite” food with “well-matched” wines; a little more staff training, though, “would not go amiss”.
Morston Hall Restaurant Diner Reviews
"Had at least two recommendations to try this north Norfolk restaurant with rooms. They were right the food was top notch, the service excellent and the company made some evenings special. I did feel that anymore than two nights would be pushing it with regards to dieting and rich food."
"We had not been here for some years but we had heard that it was much better. Our dinner partners had stayed the previous night and their description and menu copy boded well. However our menu was less inspiring and was rather bland in comparison,a draw back of having a changing set meal. After a very good selection of nibbles there are seven courses, which were quite good but lacked a bit of sparkle, serviced, much improved from a few years ago still does not really make up from the fact that many people are being served all at once, consequently every thing looks a little like mass plating. At the very end coffee and chocolates are included, however a box is brought round and we were all give ONE. Smaller restaurants are doing similar set dinners s bit better at that price."