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Chef Paul


With over 30 years of professional experience, Paul’s passion for cooking is still going strong! He’s worked in Michelin starred and AA Rosette restaurants up and down the country and has cooked for several royals, including HM The Queen and Prince William.

He enjoys eating out in fine restaurants with his family, when he has the time.



Duck Liver Parfait Lollipops, Cherry Jelly

Tempura of Langoustine Sweet Chilli & Wasabi Dipping Sauce

Savoury Goats Cheesecake, Red Onion Jam

Summer Pea and Baby Leek Veloute, Toasted Bulgur Wheat, Borage Flowers

Whitby Crab & Onion Bhajis, Mango Chutney, Mini Poppadom


Sweet Pea & Whitby Crab Risotto, Roasted Lobster Oil, Smoked Paprika Wonton

Poached Salt Marsh Lamb Fillet, Cassoulet of Spring Vegetables, Light Lamb Broth

Veloute of Asparagus, Crispy Quails Egg, Rapeseed Oil Powder

Confit of Mackerel, Cucumber Tartare, Lemon Vinaigrette, Micro Greens

Curried Cod Cheek Beignets, Textures of Artichoke, Chickpea Puree, Raz El Hanout


Griddled Wild Sea Bass, Prawn Tortellini, Ratatouille Textures, Pesto Dressing 

Loin of Round Green Venison, Smoked Potato Puree, Heritage Burnt Carrots, Red Currant Sauce

Dexter Beef Fillet Ox Cheek, Marrow Potato Soufflé, Port Wine Reduction

Thermidor Of Rock Lobster, Nicoise Salad Elements, Smoked Saffron Aioli, Dehydrated Chive Flower

Confit of Goosnagh Duck Leg, Camembert & Spring Onion Risotto, Duck Crackling, Thyme Infused Rapeseed Oil


Elderflower Jelly, Summer berries, Strawberry sorbet

Pineapple Tarte Tatin, Mojito Ice Cream, Coconut Crisps

Nitro Vanilla Meringue, Crème Anglaise, Vanilla Buttermilk Pancakes

Salted Caramel Mini Chocolate Pudding, Yoghurt Ice Cream, Vanilla Berries

Lemon & Toffee Posset, Raspberry Sherbet Gel, Chocolate Popcorn

Chef Paul
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