Role: Executive Head Chef
Company: Culloden Estate and Spa
Track Record: Paul McKnight is a Holywood man who has been the Executive Head Chef at the 5* Culloden Estate and Spa for over 30 years.
Paul started work for Hastings Hotels at 17 years of age and worked his way through the ranks. He attended Portrush Catering College prior to joining the Hotel Group.
The Culloden Estate & Spa has grown throughout his time with the addition of a Spa, a new bedroom wing and many new function and private dining areas offering bespoke menus.
During this time he has completed work experience in The Ritz Hotel, London and also gained experience in the Grand Hyatt, The Palace, Aquavit, The Mark Hotel and the world famous Plaza Hotel at Central Park, New York.
Paul most recently went to Boston to cook a gourmet St Patrick’s Day dinner for Tourism Ireland. For the last 10 years Paul has been lucky to have some of the most world famous Chefs from the UK and Ireland join him and his brigade at the Culloden.
These have included Gordon Ramsey, Phil Howard, Raymond Blanc, and Derry Clarke, to name but a few…..
TELL US ABOUT A TYPICAL DAY?
7.30am:
The alarm goes off and I start the day by getting my two sons, Sam and Jamie up and ready for school – in fairness they don’t need too much help as at 16 and 13 years of age they are reasonably self sufficient but you know teenagers! My wife Jackie has the packed lunches sorted and has already left for work so I’m in charge – I get the breakfast shift.
After getting myself organised I leave the house at 9.15am and make the short journey to the hotel from my home in Bangor.
Now the day really begins…….. When I enter the kitchen at 9.30am breakfast is in full swing so I take the opportunity to have a quick look at the Breakfast Buffet to ensure that it’s to the high standard I would expect. I check the deliveries and ensure that the group hasap records are up to date.
10.00am:
My chefs start to arrive so after the tea is made we gather to review the days business and agree duties and responsibilities. A typical day could include 90 guests for breakfast, a large conference in the Stuart Suite with morning coffee, lunch and afternoon tea, private dinners ranging from 50 to 500 guests, and then the ad hoc business which is the lounge and restaurant diners.
10.30am:
While the chefs start preparations for the day I have my daily meeting with the General Manager where we discuss the previous day’s business and get any updates for the current day. This takes about 30 minutes and then it’s down to business back in the kitchen.
11.00am:
Work is well underway for the lunch trade which today as I write this includes a conference lunch for 150. Two chefs prep for our lounge business which could range from 20 to 50 customers but we have no way of knowing so preparation is vital as at lunch time people are needing a quick turnaround and then it’s back to work for them.
12:00:
Staff lunch is served up to 1pm to facilitate the operations of the hotel.
12.30pm:
The buffet for the conference delegates starts to get taken to the Cumberland Suite but some checks need to be done so I record temperature prior to it leaving the kitchen then its downstairs to ensure presentation of the buffet table is as I would expect and I liaise with the Banqueting Manager regarding any special diets that may have just been communicated.
The first orders have just came in from the lounge and the noise levels are starting to rise and people can be heard calling away orders over the noise of the ovens, mixers and dish washers. I’s all go with chefs, banqueting staff, managers and suppliers all coming and going. As I always said “it’s a world of its own!
2.30pm:
Once wipe down is completed and all the sections are spic and span, if it is a quiet day then some of the brigade and myself head off on a split shift, but today we need to start planning the new lounge menu so myself, Colin my Sous Chef and my senior chefs take ourselves into a quiet area of the Mitre Restaurant to start discussing the menu. We consider seasonal influences, presentation and price – it’s a great opportunity to have all the chefs together and get their input – regardless of how many years I have been in the business you are never too old to learn whether it be from a junior chef or a Michelin 3 star chef.
4.00pm:
Everyone takes a short break and then it’s back to work as we have a busy evening ahead so its heads down and all hands to the pumps – everyone knows what they need to do and gets on with it. I ensure that the orders get placed for tomorrow as again we have another busy day. Just then an order comes in for a private jet company for a certain celebrity who will remain anonymous – but you might have seen her at the Odyssey!
6.00pm:
I pick up with the duty manager to ensure there has been no increase in numbers or changes in the menu for tonight’s private dinners. We have three in total and will be catering for 480 covers between the three functions – all serving times have been staggered but you can bet your bottom dollar that they will all end up called away at the same time so it vital we get organised. We all enjoy the challenge and this is what keeps us in the trade. We would be lost without the state of the art equipment we have – dare I say the best in the country. Its dinner time so the staff grab a bite before service starts and then ITS SHOW TIME……
7.30pm:
The restaurant orders start to come in and the starters for the gala dinner are dressed before the staff take them to the ball room. Room service is also busy so it’s all hands on deck to help the Restaurant chefs and then it’s over to the function kitchen to start putting out the soup. The other two small functions get called away so it’s back to the main kitchen and then back for the main course for the large dinner. The noise is surreal with so many staff and people about and that’s why we all do it for the buzz and challenge. No one day is the same and at anytime something can go wrong – an oven breaks, the power goes off, we need 10 more vegetarian dishes, it goes on and on and that’s what makes it challenging and unique.
10.00pm:
All the functions have been served and we are now on clear up and clean down but still in the middle of it all we have some room service and lounge orders. Tomorrow is another day but I need to double check that I don’t need to replenish anything from my suppliers before I leave for the night. My night chef will be here for another few hours so I let him know what needs doing to help us gets set up for another busy day.
11.00pm:
It’s time to head home – another successful day in the Culloden Estate and Spa ends and I head home for a cuppa tea or a glass of wine and some TV while I wind down after a busy day and then it’s bed and then it all starts again tomorrow. I’ve done it now for 30 years and what keeps me going are the everyday challenge and the fact that no two days are ever the same.
I have cooked for many famous people over the years ranging from high maintenance world cup champion football teams, cricket teams, rugby teams, tennis players like John McEnroe, Bjorn Borg and Pat Cash, Golfers like Rory McIlroy and others, pop stars from Rod Stewart, Lionel Richie, Elton John to the MTV performers including Lady Gaga, politicians, stars of stage and screen such as Jane Seymour, Michael Douglas and Billy Connolly, as well as many other celebrities. Some are so pleasant and easy to please, while others are much more demanding! But you would guess that…
It’s the prestigious events that people hear about all the time including the likes of the EMA’s last year, but the everyday business is just as important as it’s our opportunity to allow local people and tourists to experience our sense of style and hospitality and really see what The Culloden Estate & Spa and Northern Ireland has to offer and hopefully encourage them to come back time and time again.