Serving the Teesside Business Community | 45
Paul’ s recipe for success has Hall you can ask for
He learned his trade by working with some of the best. Now head chef Paul Bussey is giving Teesside foodies a taste of his experience and passion for cooking.
Paul left behind his role as head chef at the Cleveland Tontine for a new challenge in charge of the kitchens at Acklam Hall in July last year.
“ Who wouldn’ t want to work in a Grade I listed building done out to this standard?” he reflects.“ It’ s a beautiful place to work. It’ s really got the wow factor.”
So too does the food Paul and his team of six chefs serve up for a myriad of customers who expect their meal to match and even exceed the stunning surroundings.
“ I want people to come here and know they’ ll get exceptional, good value food they won’ t get anywhere else,” says the 31-year-old, originally from the village of Chilton, between Durham and Sedgefield.
“ I want Acklam Hall to be a destination venue where guests know they’ ll have a great food experience.” Bussey, who has launched new Spring menus at the Hall, has gained inspiration throughout his cheffing history, starting an early age when he spent time cooking with his mother and grandmother.
He was just 18 when he left the north-east for London to work at The Connaught under the guidance of Angela Hartnett, a protégée of TV chef Gordon Ramsay. Later he worked for Mark Broadbent, who won accolades during a stint on
Head chef Paul Bussey.
The Great British Menu.
Then came more experience at The Star Inn at And, he insists, it’ s not just posh Harome before a spell as a sous-chef food to go with the venue.“ The menu in Ramsay’ s restaurant in the Hilton includes choices such as a dozen Dubai. oysters and salmon gravlax, but I have
So what’ s his Acklam Hall remit? a cottage pie on the menu too, and“ To keep the standard of the food high prawn cocktail for starters.” and achieve real consistency, whether But foodies will be keen to know you’ re here for a club sandwich or an a about Bussey’ s signature dishes. How la carte meal,” he answers. do you like the sound of a starter of
“ It’ s great to be part of Acklam Hall’ s beetroot gravlax with horseradish ice incredible story. We make everything cream, pickled beetroots and water in-house, from the black pudding down cress? And for mains? A tasting of to the scones that are such a big part Yorkshire pig including belly, cheek of our popular afternoon teas, while all and fillet wrapped in pancetta with the produce is bought locally wherever caramelised apples. possible.”
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