Paul became passionate about food at a young age, helping to cook in his parent’s pubs in Coventry. He now has over 18 years’ experience in some of the most progressive restaurants in the world, including The French Laundry, Restaurant Sat Bains, Le Manor aux Quat’Saisons and WD50. Paul’s career path has helped to shape his food philosophies and cooking style, which can be described as ‘modern British with a focus on purity of flavour’. Paul’s hard work has lead to a successful career; he has achieved 3 AA rosettes, a place in the top 50 UK restaurants in The Good Food Guide, been awarded Observer Food Monthly ‘Young Chef of the Year’ and The Good Food Guide ‘Best Up and Coming Chef’ award. Paul has received excellent reviews from highly regarded food critics Jay Rayner and John Lanchester and has appeared on national television programmes including Great British Menu and Saturday Kitchen.
Rhiain (MA, BA (Hons), HND, Assoc CIPD) is a highly qualified Human Resources Specialist with experience across a range of business industries including retail, hospitality, fashion and public services. As a Director, Rhiain oversees HR, Marketing and Health and Safety. She also likes to hang around the kitchen to get tastes of the food (just to make sure it’s a good standard, of course. Totally selfless).