2006-2007
2001-2003Paul Elliott
An insatiable appetite for food and service began for Paul in 1986, working at the highly acclaimed Tollbooth Restaurant and Dedham Vale Hotel (1 Star Michelin, 3 AA Rosette). In 1988, Paul then ventured to London where he worked at The Ritz Hotel (4 AA Rosette), known world wide for high standards of food and at the cutting edge of British service. In 1992 Paul took charge as Head Chef at the infamous Brasteds restaurant in Norwich. Paul was able to gain rave reviews from food critics. In 2001, Paul took over the Sun Inn Hotel and Restaurant in Northamptonshire and gained 2 AA Rosettes, also picking up several awards for his seafood.
After a successful period, Paul then went to Fawsley Hall Hotel at Daventry (3 AA Rosette) a manor house hotel rated in the top 100 in the country. Paul then took charge at the Jackson Stops Inn at Stretton; Paul was commended for his efforts by the Michelin Guide and was awarded a Michelin Bib Gourmand in 2007, one of only 150 awarded in the British Isles.
Paul was approached to become Development Chef at Northern foods developing a range of chilled foods for Marks & Spencer, J. Sainsbury’s and Tesco, with many successful launches to date.
Paul then worked for a top development company, Uniq Prepared Foods, preferred supplier to Marks & Spencer, as Head Development Chef. Paul has had several successful launches within five categories and has a new Asian inspired “Food to Go” range launching in April 2009.
Paul has recently arrived back from a food and cooking tour of Asia, travelling from Singapore to Malaysia, Hoi Chi Min City, Hanoi in Vietnam, and Bangkok to Hong Kong. Paul has also travelled to Europe and the USA cooking and tasting food.
In September 2008, Paul was thrilled to be asked to Guest Chef at the first ever Singapore Formula 1 Grand Prix, the only UK Chef to be asked. Paul devised the six course menu and cooked with twenty four local chefs at the official gala dinner for 650 people. Paul cooked for VIPs including Ambassadors from 5 countries and members of the race teams and pop band Ace of Base on their Re-United Tour.
Paul appeared on Asian TV, AXN and cooked for a wine tasting evening incorporating Moet Hennessy Diageo. Paul then travelled and cooked at two gala dinners and wine tasting evenings in Kuala Lumpur and Delhi.
Paul is also a regular on the live cookery demonstration scene and writes for Exclusive Food and Lifestyle magazine.
