Market Kitchen regular Paul Merrett has trained under Gary Rhodes at The Greenhouse and chef Peter Kromberg at Le Soufflé.
After this he moved to the Meridien Hotel, in Piccadilly Circus, where he cemented his reputation for creating British cuisine with an Asian twist.
Whilst he worked at Interlude in London, it was awarded a Michelin star. Paul then returned to The Greenhouse and as head chef, where it was awarded a Michelin star also.
Using the Plot: Tales of an Allotment Chef, Collins, 2008
The Best (Bbc2 Cookery), BBC Books, 2002