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
Chocolate brownies with ice cream and white chocolate sauce
on Market Kitchen
Paul Merrett combines the best of both worlds with both dark and white chocolate in this luxurious dessert
From Market Kitchen
Paul Merrett combines the best of both worlds with both dark and white chocolate in this luxurious dessert
From Market Kitchen
Total time
1 hr 20 min
Warm tomato tart with rocket salad
on Market Kitchen
Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart
From Market Kitchen
Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart
From Market Kitchen
Avg user rating: 
Total time
40 min
Eggy brioche with autumn berries and crème fraîche
on Market Kitchen
Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine
From Market Kitchen
Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine
From Market Kitchen
Total time
25 min
Gammon, egg and pineapple with thrice-cooked chips
on Market Kitchen
Cook a classic pub meal at home with one of Paul Merrett’s favourite recipes
From Market Kitchen
Cook a classic pub meal at home with one of Paul Merrett’s favourite recipes
From Market Kitchen
Total time
50 min
Beef, mushroom and onion pie
on Market Kitchen
A super satisfying pie with two types of pastry and a slow cooked beef and stout filling from Paul Merrett
From Market Kitchen
A super satisfying pie with two types of pastry and a slow cooked beef and stout filling from Paul Merrett
From Market Kitchen
Total time
2 hrs 30 min
