Paul Clark

Paul Clark

Age: 38

Occupation: Chef & Lecturer

Restaurants: Cumbernauld College/Grand Central Hotel

Chef & Lecturers - Cumbernauld College/Grand Central Hotel

1. Name 2 of your “food Heroes” and tell us why they inspire you?

Raymond Blanc, for dedication to craft and understanding of ingredients.

I am quite inspired by Clyde Valley tomatoes at the moment by their passion for what they are producing.

2. What do you like to cook and why?

I like to cook with fish, an ever more expensive product which needs to be looked after well. 

3. When did you decide to become a chef?

After breaking my leg in quite a bad way, I couldn’t pursue a career as a P.E. teacher. Once I recovered I got a job washing dishes in a hotel part time and decided I wanted to be a chef as the job looked interesting and exciting. 

4. What do you remember about School dinners?

Not much though I remember having lemon curd sandwiches in my packed lunch at primary school which I didn’t like! 

5. What was your favourite school dinner?

The sponge and custard looked nice. 

6. What would be your perfect meal?

I really enjoy Middle Eastern and North African foods; I would have some cous cous, braised lamb, hummus, flat bread and all of the accompaniments. I would enjoy that most in the company of my wife and kids. In an exotic location, preferably.  

7. What kitchen tool could you NOT live without?

A Thermomix is a fantastic and adaptable piece of kit. A good chef’s knife should not be under rated. 

8. In your restaurant or premises who would be your ideal diner?

I would like to sit down and chat with the guys from Teenage Fanclub, Billy Connolly would be interesting too. 

9. If you weren’t a chef what would you be?

Maybe a P.E. teacher or in an alternate world; a famous musician. 

10. Where do you go when you want to eat at a restaurant?

In my wife’s village in the north of Scotland there is a really good pub which sells great seafood, it is nice to relax there beside a real fire when it’s cold outside. I have an ambition to visit Le Manior Aux Quat`Saisons. 

11. What 5 ingredients would you choose to have on your desert Island?

Onions 
Garlic
Salt
Fresh herbs
Lamb

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