Paul Gayler MBE joins Braehead Foods as Consultant Chef

Braehead Foods, a fine food wholesaler based in Scotland, have announced the appointment of

Paul Gayler MBE as their new Consultant Chef. Paul is recognised as one of Britain’s culinary masters with over 30 years’ experience working in some of the world’s best restaurants. He will be working with Braehead Foods to develop their customer base in the London area. He will also be working alongside their production kitchen to develop the current range on offer as well as working on new product development and on the Scottish Charcuterie range. Craig Stevenson, MD Braehead Foods said: “Not only is Paul an experienced chef, but he has also worked as a consultant for Marks and Spencer, Tesco, Concord and Harrods. We are absolutely delighted that Paul has agreed to come on board with Braehead Foods to strengthen

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our team. We look forward to working with him.” Having started his career in Paris, he then moved back to London where he worked at some of the finest hotels and restaurants including the Halkin Hotel, Inigo Jones and The Dorchester in Park Lane where he was Executive Sous Chef and deputy to Executive Chef Anton Mosimann.

In 1991 he was headhunted to open the new £120 million ‘Lanesborough’ on Hyde Park corner. Paul opened the hotel in 1991, helping to establish it as one of the world’s finest hotel destinations. He stayed at the hotel accumulating many accolades before the hotel closed for a major renovation in 2013. Paul is also an accomplished food writer and chef author with over 23 titles to his name, as well as being a regular contributor to food journals and food programmes.

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