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Paul Dickinson

Fuller, Smith & Turner
Head of Food

Having spent his formative years travelling the world gaining cooking experience on airlines, Paul then completed his chef training at Neath Catering College. He worked as the executive chef at Berwin Leighton Paisner and then at Restaurant Associates, before becoming Head of Food for Fuller’s Managed Inns in 2011. Since being at Fuller’s, Paul has been instrumental in the development of chef training with the aim to engage the customer with fresh, quality food. He has been responsible for the structured sourcing of the finest British ingredients including London Porter smoked salmon and the Hampshire black pudding, and most recently Fuller’s ice cream by Laverstoke Park.

Paul has shaped his cooking style and depth of knowledge by working under some of the most influential leaders in the culinary profession, including Marco Pierre White, Michel Roux Jr, and Jeremy Ford. He has won many awards including two rosettes for both the Farthing Restaurant and for the Balmer Lawn Hotel. He was also Bournemouth Chef of the Year and came third in the Compass Chef of the Year Awards. Coming from a food-living family, Paul draws his initiatives and new dishes from the culinary expertise of his predecessors.

He is passionate about working the best fresh ingredients, seeking the very best local suppliers. Paul’s focus is very much the customer and on the individual ingredients that make his dishes.

Paul will also be in the Executive Centre for the Innovation Challenge Pitches at 11am on Thursday 23rd February.

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