Chefs
Paul Merrett
Paul has appeared on lots of cookery programmes including UKTV Food's Great Food Live and Market Kitchen. He also regularly contributes to food magazines.
Paul 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.
He was awarded a Michelin star for Interlude in London. Paul then returned to The Greenhouse and as head chef he was awarded a Michelin star.
Books
Using the Plot: Tales of an Allotment Chef
, Collins, 2008
The Best (Bbc2 Cookery)
, BBC Books, 2002
After this he moved to the Meridien Hotel, in Piccadilly Circus, where he cemented his reputation for creating British cuisine with an Asian twist.
He was awarded a Michelin star for Interlude in London. Paul then returned to The Greenhouse and as head chef he was awarded a Michelin star.
Books
Using the Plot: Tales of an Allotment Chef
, Collins, 2008
The Best (Bbc2 Cookery)
, BBC Books, 2002
- Apple trifle
- Baked sea bass stuffed with spinach and wild mushrooms with clam and saffron chowder
- Braised cabbage with pancetta
- Braised featherblade of beef with guinness
- Cauliflower polonaise
- Celeriac remoulade with goat's cheese
- Chicken aku paku
- Chicken, barley and parsley broth
- Coconut broth with noodles and chargrilled chicken
- Cumin-spiced lamb on aubergine purée with a spiced samosa and sweet potato chips
- Eel kebabs
- Eggy brioche with autumn berries and crème fraîche
- Fillet of halibut with soft crab and dill crust, warm confit tomato and fish cream
- Filo cheese soufflé with roast cherry tomato salad
- Fllet of beef 'en croute'
- Fllet of halibut 'a la française' with potato and parsley broth
- Fried celeriac with garlic and thyme
- Goat's cheese risotto cakes with butternut cream sauce, roasted squash and toasted pine nuts
- Grilled pork chop with bubble and squeak and red onion jam
- Halibut ceviche with lotus root
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