Paul Morgan


About
Paul cut his teeth in London's Four Seasons 'Inn on the Park' where he worked for 4 years in the busy main kitchen and trained under Brunot Loubet. He then worked with Michael Truelove at Crabwall Manor and found him to be an inspirational mentor who helped him fine-tune his technique and build a respect for ingredients with zero tolerance to wastage.

Paul was Head Chef at vegetarian destination Terre a Terre in Brighton for 18 years. Here he became immersed in new ideas and a new ethos where flavour, vibrancy, texture, and colour ruled, and was instrumental in turning meat-free cooking on its head. Under Paul's guiding hand, Terre a Terre went from strength to strength, and now has a string of awards and accolades to its name.
  • Loved the seaweedy salad which went well with the squash noodles. Cashew creams were great too – an unusual dish, but it all works.

    5 out of 5

    (verified owner)

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