The eight-strong kitchen team will remain unchanged, with Morston Hall co-founder Galton Blackiston remaining as executive chef at the Norfolk-based property.
As part of the additional investment, Morston Hall is to embark on a programme of renovation across its 13 guest bedrooms, which are divided between the historic main building – parts of which date from the 1600s – and a number of recently added garden suites.
Morston Hall was converted to become a restaurant in 1992 and has held a Michelin star for more than a quarter of a century. As well as its 13 bedrooms, the property has a large kitchen garden and an acre of gardens.
“Over recent years, I’ve faced an increasingly challenging balancing act between overseeing the hotel and restaurant’s day-to-day operations and focusing on the culinary excellence for which our kitchens have enjoyed such widespread acclaim,” says Blackiston.
“I’m thrilled to welcome Henry, who shares our team’s unerring vision for developing the business, allowing me to devote even more time to creating exciting new menus and to maximising our commitment to using the finest seasonal, locally produced ingredients.”
“Innovation remains key to the success of Morston Hall, while we will also be continuing to grow as much produce as possible in the restaurant’s own gardens.”
Announcing his involvement with the business, Elworthy says: “I am delighted to be teaming up with Galton and the whole team at Morston Hall to further build on their reputation for culinary excellence.
“We have exciting plans for this beautiful venue while remaining faithful to Morston Hall’s unique dining experience which has been so popular with our guests looking to mark a special occasion in a beautiful part of the country over the past 30 years.”
Last year Blackiston said he was seeking investment to enable him to realise his ambitions for the property.