Chef is dishing out enthusiasm for new job

A chef who has counted Michel Roux Snr and Sir Cliff Richard among his regular customers has taken charge of the kitchen at the Hill Valley Spa in Whitchurch.

Paul May, 38, has worked as a chef for more than 20 years and has been appointed executive chef at the four-star hotel. The father-of-two began his career as an apprentice straight after finishing school.

He has worked his way through the ranks at hotels and restaurants.

Mr May has previously worked at a five star hotel and restaurant in Ascot, a regular haunt of celebrities including the 'godfather' of modern cuisine, Michel Roux Snr.

He said: "He would generally come in every few months and order the skate.

"It was scary in the first instance but he was a repeat customer so you know they are coming because they like the food, which makes it a little easier.

"He used to come into the kitchens to thank us and shake our hands."

Mr May, who lives in Cold Hatton near Shawbury, is now head of a team of six chefs who produce breakfast, lunch, dinner,as well as banquets for conferences and weddings.

He said: "From an early age I always liked good food. I never wanted to order from the children's menu, I just wanted smaller portions of the adult food."

Mr May said as part of this new role he wants to encourage the younger generation of chefs and instil in them the importance of using quality, sustainable ingredients.

He said: "The younger generation are the future of the industry which is a hard place to work.

"I love the energy of a kitchen and at the end of a busy, successful service you get a great adrenaline rush," Mr May added.