A Taste Sensation from Paul
We all enjoy the finer things in life such as food and dining, but one person in particular sees the mechanical side to what is goes into making a scrumptious meal. Paul our Head Chef joined us in November and has seen potential in the food that we serve. So he created some delicious new recipes that have made our guests come back for seconds.
Paul has always had a passion for food and began his culinary career 12 years ago in Cyprus, where he started off as a kitchen porter in small Cypriot café. This is where he began learning the art of cookery and why using the freshest ingredients makes all the difference when it comes to food. Paul moved back to Manchester to study Geography at Manchester Metropolitan University, where he continued his love for food in the student union’s kitchen, football stadiums and worked his way up to become a Sous Chef. Preparing traditional pub grub lacked in excitement for Paul, so he brought in fresh ingredients and started creating his own recipes. Paul reached his limits there and moved onto a pub chain where 90% of the ingredients were fresh, which of course he loved and began making quality dishes that were of his own creation. Paul realised that he had a unique skill when it comes to cooking and he set himself up for a challenge by joining the Novotel hotel as a Sous Chef. There was certainly a difference in style when it comes to serving up a meal. Paul was cooking three course dinners and banquets up to 250 guests on a regular where to buy viagra diazepam to buy single packs basis. This provided him the opportunity to manage a kitchen and a team. Lucky for us, he knew he was ready to become a Head Chef and that’s when he joined us and are we glad he did to!
We understood Paul’s great passion for food, so we left it in his capable hands to take over our kitchen, the menu and the ingredients that go into making a fantastic dish. Paul isn’t afraid of trying out new dishes, one of them being marmite roast potatoes – you’ll either love them or you’ll hate them! We’ve tried them and we have to admit it was actually delicious! His love for food still originates from his time in Cyprus, where like any Mediterranean country are food lovers and will only cook using freshly produced ingredients. Paul still enjoys cooking traditional Cypriot meals such as Mousaka and Souvla, but also the fancy British dishes like stews with dumplings, suet puddings and of course, Yorkshire puddings! Yum! Yum!
Paul enjoys seeing people clear their plates after indulging in one of his meals and we would like you all to come to try out these wonderful dishes. He even does volunteer work with a business education partnership, where the visits schools and teaches kids how to cook with a “ready steady cook” event.
Just because we’re a “cheap Manchester city centre hotel”, it doesn’t mean that you can expect sausage and chips on the menu or a microwavable lasagne. This Manchester hotel serves quality, homemade food and we have a brand new menu coming soon. Intrigued?
We hope to see you down The Mitre soon!