Paul has been in the hospitality industry for over thirty five years, during this time he has entered major competitions, reaching the final in both the Scottish and the British Chef of the Year Competition.
Paul is classically trained, having worked in a five star hotel in Arosa, Switzerland and four star hotel in Scotland. He was Head Chef in the New Forest at the renowned Montagu Arms Hotel. He also spent three months at the Michelin Star Gravetye Manor Hotel in East Grinstead.
Paul lectured at Highbury College in Portsmouth, teaching Hotel and Catering to NVQ level 4. During this time he was involved in organising fund raising events with Albert Roux and Rick Stein, to enable students to visit and cook in France.
Paul and wife Agnes took over Splinters Restaurant in 2002 and he is now Chef Patron, working alongside his team creating fresh, creative and imaginative dishes with a classic but modern flair, using the best local produce to create menus to delight diners.