He’s been acclaimed the best chef in Ireland and featured on BBC’s popular Great British Menu series. In 2018, Paul was named IFEX NI Chef of the Year, and we are looking forward to welcoming him back to the show as an ambassador in 2022.
Hailing from Newcastle, Co. Down, Paul heads up the Mourne Larder and is currently focusing on utilizing and promoting local produce with his secret dining events. With a cooking style that is led by local and foraged ingredients - Paul champions strong, wild flavours underpinned by modern cookery techniques. Local ingredients are the most important thing to Paul who sources about 80% of his produce from a 30-mile radius of where he lives.
- What is the best thing about your current job? I love being hands on with producers and creating bespoke tasting menu events.
- What was your first job in the hospitality/foodservice industry? I started washing dish’s when I was 12.
- Who has been your biggest influence during your career? I would have to say René Redzepi, he is a Danish chef and co-owner of the three-Michelin star restaurant Noma.
- What key piece of advice would you give the future generation of hospitality professionals? Learn from everyone around you and get to know your producers.
- What is your favourite restaurant or type of food? It has to be L’enclume by Simon Rogan. Known for its sustainable approach and use of hyper-seasonal produce, his highly complex, beautifully crafted dishes are inspiring and truly delicious.
- What is your favourite dish? My absolute favorite is Castlescreen dexter with white onion and clover.
- What is your favourite drink? Sea buckthorn whiskey sour – delicious!
- What or who are you looking forward most to see or meet at IFEX 22? I am Looking forward to the live competitions, it’s great to see young chefs pushing themselves. Also, it’ s always great to see the new products and equipment on offer and just great to catch up with old and new friends, it’s a great networking event
