Paul brings a wealth of experience in catering and specifically outside catering after working as the head chef at Chester Racecourse outside.
Paul trained to be a chef at Gleneagles where the experience and skills he gained led him to gain 1 Michelin Star whilst working at the Vermont in Newcastle upon Tyne. Paul also worked at The Chester Grosvenor where he retained 1 Michelin Star for over 5 years.
Here is what Paul has to say:
Paul what is your favourite cooking ingredient? Bresse Chicken
What piece of kitchen equipment could you not live without? The Thermo Mixer
What is your favourite dish to cook? Anything with Scallops as they are so easy to cook yet so easy to get wrong
If you could give one piece of advice to all the ‘homecooks’ out there what would you say? Preparation is the key to making cooking easy and great.