Howards Resturant
Paul learnt the importance of fine ingredients by working with chefs like John Torode at Smiths of Smithfield in London, the Putney Bridge restaurant where they gained their Michelin star and Hush owed by George Moore.
He prides himself on simple perfection and his wonderful menu creation. His suppliers are all local and work with Paul to bring the best of the region to the tables at Howards.
Favourite meal:
Fillet of Beef Rossini, because it was the first dish my mentor Conrad taught me to cook.
David has been with Howards for over a decade. He joined the restaurant as head chef after a long period at the Priory Hotel in Bath.
Since being at Howards David has brought imaginative new ideas adding his own personal touch to the place. David now manages the front of house and him and together with his friendly team are always looking to welcome Howard´s guests both new and old.
Favourite meal:
I love sea food it would have to be fresh Mackerel!