Paul is an excellent chef with an outstanding background, he joined The Devonshire Hotel & Restaurant Group from the Michelin-starred/ 3 AA rosette/5 red starred Isle of Eriska, where he also was Head Chef for two years. Previously, he was Sous Chef at Andrew Fairlie, Gleneagles, one of Britain’s most elite hotel restaurants, holding two Michelin stars and 4 AA rosettes.
Other notable posts in Paul’s career include Senior Sous Chef at The Samling, Sous Chef at Roxburghe Hotel and Golf Course and The Feversham Arms, Helmsley. Early on in his career, he was Commis Chef at Pétrus, Knightsbridge.
Paul is especially passionate about local produce, including fresh, home-grown fruit and vegetables and foraging. He cites the kitchen gardener at L’Enclume, Ken Holland, as being particularly inspirational. As a result of their work together, Paul set up his own kitchen garden on Eriska, which supplied 95% of the hotel’s garden produce.
Paul lives with fiancée Robyn, who he will marry in January, and the couple are looking forward to setting up home in the Dales. As Paul was born and raised in Hull, he is delighted to be returning to his Yorkshire roots.