Kearsey has more than 18 years of experience in Michelin-starred restaurants including The Waterside Inn in Bray, Thomas Keller’s The French Laundry in California, and most recently, Pied à Terre in London.
He will work alongside Farrel Hirsch, who joins as head chef.
“I’m truly excited to be joining Morston Hall as executive chef,” he says. “I look forward to celebrating Norfolk’s exceptional produce with our guests and taking this remarkable place into its next chapter.”
Founded by Galton and Tracy Blackiston in 1992, Morston Hall has retained a Michelin star for more than 25 years. Located on the north Norfolk coastline, the 17th-century property was sold to hotel investor Henry Elworthy in April. A planned refurbishment of the restaurant and bedrooms is due to take place in January 2026.
“Galton has created something truly special at Morston Hall, and the fact that so many of our guests return year after year is a testament to his remarkable work. Phil is one of the very few people capable of stepping into such an institution while it embarks on its next phase,” says Elworthy.
Blackiston: “It’s not a sad day for me”
Speaking about the end of his time at the property, Blackiston said: “After 34 years and new ownership, and commitment, blood, sweat and tears, enjoyment, everything that goes with running a business, it’s time to hand the reins over.
“I’m very proud of our achievements here at Morston. It’s been a commitment and it’s not a sad day for me. It’s a lot of wow, I haven’t got to wake up first thing in the morning and think ‘what’s going on at Morston?’
He also paid tribute to long-standing staff at the hotel, including Liz in the office, who has worked there fore 25 years, Linda in housekeeping, Robin the gardener and a KP known as Scotchy.
Speaking about the future, Blackiston said he expected to return for special events at Morston Hall and that he would be spending more time at his fish and chip restaurant No1 Cromer in Norfolk.
He also said he expected to do charity work, host private dinners, and be involved with chef collaborations.
“I can look back on a career at Mortson of absolute class,” he said. “You don’t get Michelin stars for 27 years for doing something wrong.”