Alan Paton’s career has taken him from his home in Scotland through some very notable 5 star hotels like Turnberry in Ayrshire to The Merrion in Dublin. He’s also enjoyed time with Seabourn Cruises, Selsdon Park Hotel, Hotel L’Horizon in Jersey and worked in South Africa. One of his career highlights was being the opening chef of Sutherland House in Southwold where he worked with nigh on every local producer going which in turn led to him having 35 ‘suppliers’ to the 42 cover restaurant with rooms.
It was here in Southwold that Alan became “obsessed” with pork. Entering competitions normally reserved for butchers he earned himself a “trough” of awards which then led to him working as a development chef and consultant to British Pork then known as BPEX. His other great highlight came as he was appointed Executive Head Chef of Stoke by Nayland Hotel Spa and Golf Course with a brigade of 19 chefs and 6 porters not to mention 5 restaurants – one with 2 AA rosettes to his teams name, 8 function suites and private dining. It was here that he got involved with Springboard Futurechef, mentoring 2 young chefs from local success to National Finals.
Alan is also part of Murray Chapmans Passion to Inspire, which works with colleges and students, working with leading chefs and in competitions, not least Dingley Dell’s Flying Visits. This offers students some amazing access to some of this countrys leading chefs.Now presently working as a chef in the Film and TV location Industry he has also just joined the Sub committee for education and training within the Craft Guild of Chefs, “another career highlight for me”