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Freelance Chef Consultant

I Have used the services of Mr Paul Cunliffe for several years in different kitchen environments. Not only does Paul possess exceptional cooking talent but a genuin passion combined with a can do attitude.

On numerous occasions Paul has helped provide outstanding food while also achieving required margins in what has often been adverse circumstances.

As a specialist caterer I would not hesitate in recommending Paul to any business that deals in high quality cuisine.

Gary Barlow BA Hons

Catering Consultant

garybarlow5@btinternet.com

We used the services of Paul Cunliffe at Hazlewood Castle Hotel for a number of months throughout 2007 & 2008.

During this time Paul demonstrated that he has real flare, passion and exceptional talent in all areas of the kitchen environment. Paul is able to turn his hand to anything with little fuss or bother, and he was instrumental in the kitchen restructuring that took place at the Hotel during his tenure.

Paul’s food is of an exceptional standard, without being fussy and pretentious, with a number of guest comments being testament to this.

I would have absolutely no problem whatsoever in personally recommending Paul to any high quality establishment.

Paul Wickham

Deputy General Manager; Hazlewood Castle, Tadcaster

pjw_1504@yahoo.co.uk

I just wanted to drop you a line to say thanks for the service you provided for my 40th Birthday party. The night was a fantastic success, you and your partner worked tirelessly for at least twelve hours solid if not more and the food went down a storm. I particularly liked the King Prawn Kebabs, very tasty indeed!

I will look forward to using you again in the future for sure.

All the best

Stewart Walker

Stewart Walker

Private Dining Client, Leeds

stew@johnnibravo.co.uk

Having worked with Paul Cunliffe for a considerable length of time and over a busy Christmas period, i feel i can give you a clear indication of his personality and work ethic.

Paul Worked with me at Eaves Hall Hotel taking control of various sections and all aspects of them including menu writing, ordering and delegation.

I Cannot Fault Paul on his standards and culinary presentation always exceeding expectations and often learning from his skills.

I would not hesetate in re-employing Paul here again given the opportunity.

Robert Weekes

Head Chef; Eaves Hall Country House Hotel, Clitheroe

www.eaveshall.co.uk