Paul Askew is the son of a merchant navy sea captain and his childhood travels to South East Asia and the Middle East, along with his early kitchen experiences in New York, are strong influences helping him to create modern international menus. His insistence on the use of high quality, seasonal and locally sourced products wherever possible has become central to the identity of The London Carriage Works.
Paul is chairman of the Tourism Business Network (a steering group dedicated to considering the challenges and opportunities facing Merseyside) and specifically as Food Tourism champion, Paul has helped push food tourism to the front of Liverpool’s bid to become a truly international destination.
In 2006 Paul was invited to become a member of the Academy of the Culinary Arts alongside lifelong heroes Raymond Blanc, Anton Edelman and the Roux brothers. He particularly enjoys the Academy’s project of ‘Chefs adopt a school’.
Paul has a strong commitment to training and education groups, he is a NVQ Assessor and an AAA national board member and examiner. In 2007, his support for the regions local produce was rewarded by his appointment as Merseyside Patron for the North West Fine Foods, leading to his commitment to Home Grown a book celebrating the regions growers, suppliers and chefs. He is seen in action on ‘Big British Food Map’ and involved in the campaign that followed ‘Jamie Saves our Bacon’ both Channel 4 programmes. He also works full time in The London Carriage Works kitchen and is the Food & Beverage Director for hope street hotel ltd.
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