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Dear Paul.
Thank you for all your hard work, Humour and calm That you brought to our hotel whist you were covering for Dominic during his time off. It has been a real pleasure having you with us and look forward to Using your services agian in the future !. Best Wishes
Marie and The Team
Cottage In The Wood ( AA 2 Rosette)
Malvern, Worcestershire
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Paul is a very presentable amiable chef who worked well in all sections of the kitchen, he had a good rapore with all the other members of our team and worked well with them, coping under pressure in this very busy time in the hotel. I would have no hesitation in employing him again and would highly recommend him to any future employer.
Iain Garside (proprietor)
4* Wordsworth Hotel and Spa ( AA 2 Rosette)
Grasmere, Cumbria
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Thanks Paul for holding the fort for the 8 weeks you were with us at the Brands Hatch Thistle, whilst we recruited for the executive chef position, we felt you not only held the kitchen standards but exceeded all expectations of a "freelance" chef. You held the team together with your positive attitude and very approachable manner from all departments. The Companies GM'S Conference was a great success in part to you with fantastic feedback from all 30 GMS’s! I understand the pressure you must have been under on the food, the presentation and for ease of service. Your details have been circulated throughout the group, with high recommendations from myself and the GM Alan Whiteley, would have no hesitation in using your skills and services in the future. Thank you once again Paul.
Stephen Myers (Executive Head Chef)
4* Brands Hatch - Thistle
Kent
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Paul Sellers came to us a relief chef for holiday cover For 2 weeks. It is the first time that we have ever used a relief and have been greatly impressed with his dedication, professionalism and food presentation skills. As a person he has got a great sense of humour and a jovial disposition. He managed better than we could ever have wished for under what were very difficult circumstances, we had had to dismiss both our chefs the day before he arrived. He spent a total of eight weeks with us with great praise for his food, during this time he was also instrumental in us finding our new head chef. He would have been offered a permanent job had he wanted it.
Cath And Frankie (Owners)
The Kick and Dicky Inn
Wellpond Green
Standon, Herts
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"Paul was initially employed on a freelance basis for 2 weeks when our Sous Chef was promoted to Head Chef and the kitchen brigade was undergoing restructuring. He ended up working with our Head Chef for 2 months and we could not be happier with the way he has performed. He is a first rate all rounder who has helped out in all sections and has made a potentially tricky transition period much less stressful. He has always been punctual, good natured and diligent and has willingly taken on everything that was asked of him. He has worked extra shifts on his days off sometimes at short notice. Paul is very popular with all the staff and we shall miss him. We would certainly re- employ him on a freelance basis should the situation arise and have no hesitation in recommending him".
Paula Cooke
Assistant Manager
4* Polurrian Hotel,Cornwall
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"We have employed paul on a number of occasions at the Crown Hotel now as a temporary relief chef, he arrives at short notice, and maintained the required standards for our rosette restaurant, we will continue to use pauls services whilst he is a available. If you require any further information, please dont hestitate to contact me as I have no hestitation in highly reccomending him "
Sara Whittaker
Propieter
3* Crown hotel, Exford, (AA 2 rosettes)
Somerset
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"Hi Paul, Just felt i needed to put pen to paper and Thank you for all your input whilst we recruit for the position of Head Chef at the Ox Pasture Country Hotel and our one rosette restaurant. You took on the position of Temp Head Chef and maintained such high standards without reproach and took even standards forward. I have got fabulous feedback from all our weddings you did whilst here and also from our regular diners." Thank You once again, I won't hesitate to use again in the future.
Nicolas Nasser
General Manager
4* Ox Pasture Hall, Scarborough, North Yorkshire (AA 1 Rosette)
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I took Paul as a relief Head Chef here at The Royal Terrace Hotel. He arrived and immediately fitted in with the Team producing the standard food that easily retained our one rosette and could have probably taken us to the second rosette should he have stayed. Even though Paul was with us on a temporary basis, he showed commitment to excellence within the Kitchen Department. Paul is an extremely self motivated, very creative individual with a drive to perform and succeed under extreme pressure. I take this opportunity to wish Paul the very best in the future and hope that maybe one day we will have the opportunity to work again."
Chris Quinn-Waugh
General Manager, Prima Group 4* Royal Terrace Hotel, Edinburgh (AA 1 Rosette)
Scotland
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"We took Paul On at our Ben Loyal Hotel as relief chef during June and July 2009. Paul is a mature, responsible and well motivated individual, who worked very well under pressure and motivated the team. He has very high standards, considerable culinary experience and the ability to produce a consistently high standard of product for our Rosette restaurant, We Would not hesitate to have Paul work for us again, in the forthcoming seasons. I would recommend him without qualification to any would-be employer".
Elaine Lewis
Proprietor
3* Ben Loyal Hotel, Tongue (1 Rosette)
Scottish Highlands
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Dear Paul. I was sorry I wasn't able to catch up with you before you left the hotel following your spell as Relief Chef in the hotel for. I was very pleased with your performance and will certainly consider you in the future should we require the services of a Relief Chef. And I will keep your details to hand should this situation change.
Yours sincerely
Matthew Wallace
Hotel Director
3* Cairndale Hotel And Leisure Club, Dumfries,
Scotland