Paul Merrett
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.
Books
Using the Plot: Tales of an Allotment Chef
The Best (Bbc2 Cookery)
Paul Merrett's Recipes
Paul Merrett combines the best of both worlds with both dark and white chocolate in this luxurious dessert
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Total time
1 hr 20 min
Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine
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Total time
25 min
Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart
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Total time
40 min
Cook a classic pub meal at home with one of Paul Merrett’s favourite recipes
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Total time
50 min
A super satisfying pie with two types of pastry and a slow cooked beef and stout filling from Paul Merrett
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Total time
2 hrs 30 min
