For more than two decades he has been known for his exclusive haute cuisine creations, served up in the luxury surroundings of the Michelin-starred Morston Hall.

But award-winning chef Galton Blackiston is now turning his experienced hands to a more humble dish - by opening a fish and chip restaurant and takeaway in Cromer.

The foodie favourite and his wife Tracy have joined friends Spencer Gray and Chris Griffin to launch No. 1 Fish and Chips, an enterprise that was brought together, in part, through a conversation at a Norwich City game.

Mr Gray, who previously ran a seafood shop on Cromer prom and now runs Lucy's chip stall on Norwich market, and potato farmer Mr Griffin had decided to combine their skills to open a chippy, and after spotting the premises in New Street they got chatting to Mr Blackiston who was keen to join the tasty venture.

'Chris and I see each other at football and he said 'have you never thought of doing another Morston?' I said the only thing I'd ever consider would be fish and chips and, lo and behold, Chris met Spencer and this was born,' Mr Blackiston said.

'What I liked about it was that I have got a potato merchant, I have got somebody who knows Cromer like the back of his hand and also has experience of frying and it just represents something so totally diverse to what I do.'

The quartet are now busy fitting out their premises, previously home to the Regency fish and chip shop, and hope to be open by mid-July.

The sea-view restaurant will not operate a booking system, and the culinary partners have stressed No. 1 will be affordable family eating with all produce locally sourced.

They are also keen to cater for locals, as well as holidaymakers, by opening all year round.

Mrs Blackiston said: 'We want to make sure the quality's there but affordable. It's totally different from Morston Hall.'

'I think there's a worry Galton's coming in and prices are going to be hiked, that couldn't be further from the truth,' Mr Blackiston added. 'The be all and end all of any chef worth his salt is you have to try and put the best possible quality on the plate, whether it be fish and chips or Michelin-starred fine dining.

'It's all about consistent quality.'

Staff are now being recruited to join the existing team.