Paul Walker

I am a chef with 31 years experience in bistros, gastropubs and fine dining restaurants. I am constantly searching the internet for ideas for interesting and innovative flavour combinations, new ideas and new techniques. Some if my favourite creations are as follows;

Tartar of Tuna, avocado, lemon – pepper dressing and micro salads

Soy cured/ Scotch Salmon, Japanese style red cabbage Salad, Wasabi Dressing

Goats Cheese Mousse, beetroot and plumb purée, Balsamic and liquorice dressing, Sweet roasted Walnuts.

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Pan fried fillets of Sea bass, herb and citrus cous cous, tomato and chive jus

Roast breast of corn fed chicken, wild mushroom sauce and Lyonaise potatoes

Roast Rack of Lamb, sweet potato and maple purée, Feta cheese and aubergine gateaux, garlic

and orange jus

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Coconut Panna Cotta, basil scented syrup, white chocolate sauce, bitter chocolate sorbet

Chilled coconut and lemon grass rice pudding passion fruit sorbet, mango coulis

Chocolate and beetroot cake, blackcurrant ice cream, beetroot and blueberry sauce.

I am passionate about food and sharing my knowledge and experience with younger members of the team and have vast experience of menu planning, health and safety and kitchen management.