Head Chef Paul Evans
Paul Evans is our Head Chef at Mallory Court Country House Hotel and Spa and has recently been awarded 3 AA Rosettes.
Paul is responsible for heading up the hotel’s flagship restaurant, The Dining Room. He has joined the us from the Burlington Restaurant at The Devonshire Arms, Yorkshire. Previous experience includes positions at Lords of the Manor, The Crown at Whitebrook, L'Enclume and The Waterside Inn. The Burlington Restaurant was Paul’s first Head Chef position, where he was awarded 3 Rosettes by the AA Restaurant Guide.
Paul says, “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 is Cured Mackerel, served with fennel chutney, black-garlic purée, basil oil and a heritage-tomato consommé. His other favourite dishes 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.