PAUL GAYLER

Aubergine and Feta Chilli Cakes with Mint Yogurt Baked Chicken with Smoked Ham and Jarlsberg Rarebit Brie Ice Cream with Pears and Butterscotch-Rum Sauce Open Faced Lamb Burgers with Halloumi and Greek Salsa Penne with Roasted Squash, Dolcelatte and Sage President Camembert, Potato and Truffle oil Soup Quark, Raisin and Pine Nut Tart Seafood Salad with Lemon, Anchovy and Parmesan Dressing

Paul Gayler is one of the finest of the new generation of British chefs and is Executive Chef at London’s prestigious Lanesborough on Hyde Park, where he leads a team of thirty five chefs. He calls his style ‘Eurasian’, which is a base of European techniques with flavours of the Orient.

With over twenty years experience, he began his career at The Royal Garden Hotel, before joining Anton Mosimann at The Dorchester as Executive Sous Chef in 1980.

This relationship led to his appointment as Head Chef at the renowned Inigo Jones in Covent Garden where he built an enviable reputation.

Many chefs talk about Oriental influences on their cooking, gleaned from books or frequent visits to Oriental restaurants. Gayler went one step further, working in Chinese and Indian restaurants and spending a short period in Singapore learning the methods of spicing.

He regularly appears on TV cookery programmes and recently he has appeared as a consultant and judge on the ITV Chef of the Year programme.

He has written a number of cookery books and in 1999 was joint winner the Guild Of Food Writers Cookery Book of the Year award.

He is working with the Tesco Chefs’ Club to improve people’s awareness of cheese cookery in this country.