Origins Restaurant welcomes new head Chef

  • Date Published: Friday, 10 Apr 2015
  • Departments: Cross College,

Origins Restaurant, currently ranked in the ‘top ten places to eat in Shrewsbury’ on Trip Advisor, is welcoming its first ever head chef.

Paul Maders, has been a chef for 13 years, during which time he has worked with and trained alongside a host of renowned celebrity chefs. He trained with Gary Rhodes at his Water’s Reach restaurant in Manchester, worked as head chef at Michelin 2 starred restaurant, Abode belonging to Michael Caines MBE, and was head pastry chef for, Aiden Byrne – both who have appeared on BBCs Great British Menu.

Paul currently lives in Shrewsbury and has worked as a butcher, bricklayer and a food photographer when he was also the managing director of a photography and design studio. He is joining Origins restaurant after working as the head chef at the renowned Inn at Grinshill which has 2 AA Rosettes and a score of 3 in the Waitrose Good Food Guide.

Paul is looking forward to working with up and coming student chefs. He said: “In industry you have to be able to multi-task rather than concentrating on one thing at a time. I’ve always worked with young people but I am excited to be helping train them. It’s important that when people come out of College they are ready to work in a professional environment. That’s really not always the case but the industry experience the students get here in Hospitality and Catering will help make them more prepared.”

Paul will be assessing the students’ skills and giving them the additional experience of working in a restaurant kitchen alongside a professional chef.

“I was attracted to the College because there is an opportunity to make Origins a leading restaurant as well as a first class training facility. We want Origins to be a centre of excellence and a restaurant in the area that’s pushing the boundaries because the facilities are amazing and the training opportunities are huge. I will encourage the students to try ideas and be inspired and learn that if something doesn’t work as a main it might work as a tasting menu.

“It takes hard graft to be a chef. I started out as a food photographer and my love of the food just took over. I’ve got to know a lot of the local food producers and it means a lot when you are plating the food and you know you has made or grown it.”

Ted Coxon, Origins Manager, said: “We are delighted to be welcoming Paul to the Origins family and we believe with his wealth of knowledge and experience of the industry he will be a great asset to the restaurant. We have a lot of exciting plans in the pipeline including revamping our evening dinner menu - so watch this space.”
Origins will soon be open seven days a week when it introduces its Sunday lunch menu.

For more information about Origins Restaurant, to view the menus or to book a table, click here or call 01743 342611.

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