Paul Evans is the new head chef at Mallory Court
Paul Evans, who recently left the Burlington Restaurant at The Devonshire Arms, has been appointed as head chef of Mallory Court.
Paul took up his new position four weeks ago replacing Adam Brown who was appointed after Paul Foster left to pursue his first solo venture, Salt.
Speaking about his new role, Paul said: “Mallory Court has a longstanding reputation for being one of the finest hotels in the country. It has always been a property that I admired and, when the position of head chef arose, there was no doubt in my mind that this was the property at which to make my mark.
“We are so lucky to have an extensive kitchen garden on site – produce that the gardeners bring into the kitchen is exceptional. One of my favourite parts of the day is walking around the garden picking and tasting the latest offerings. With home-grown ingredients and a team of fantastic local suppliers, my aim is to create menus that deliver an exciting dining experience for our guests, ensuring that the restaurant retains its outstanding reputation as one of the finest dining establishments in the area.”
Paul’s signature summer dish will be cured mackerel, served with fennel chutney, black-garlic purée, basil oil and a heritage-tomato consommé. Other dishes will include roast breast of creedy carver duck, salt baked fennel, glazed peach and duck jus, followed by Mallory garden strawberries, creme fraiche mousse, meadowsweet jelly and strawberry sorbet.
Paul's experience previous to the Burlington Restaurant includes senior sous at Lords of the Manor where he worked for four years. Previous to that he worked at The Whitebrooke under James Sommerin. He has also spent time at L'Enclume and The Waterside Inn.
The Burlington Restaurant was his first head chef position and he received 3 Rosettes from the AA Restaurant Guide, the highest possible grading he could achieve.
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