Paul Cottrell
Paul’s extensive knowledge of hospitality, catering and visitor attractions is the result of his successful 30-year career in the industry, leading him across both front and back of house.
Highlight moments and early career achievements focused on developing as a Pastry Chef before progressing to Head Chef, catering privately for The Duke of Devonshire and Royal Household. Successive roles then held full operational accountability as Head of Catering at Chatsworth House in Derbyshire and Head of Catering & Retail at the family home of the Rothschild’s at Waddesdon Manor in Buckinghamshire, before advising organisations on a consultancy level.
Highly organised and committed with a dedication for excellence, Paul has a history of successful management of departments and operations, focusing on increasing profit, implementing change, and delivering on margin. Consistently achieving results with strong & strategic leadership, people management skills and a high level of personal motivation. Meeting challenges with boundless energy alongside a methodical & measured approach.
With a comprehensive understanding of the visitor experience at attractions from flow of visitor footfall, onsite & digital retail to catering in a range of areas such as: boutique offers including Afternoon Tea, food-to-go, large & small scale event catering, weddings, fine dining and outside catering. Fully understanding the importance of a symbiotic relationship between kitchen and delivery.
Paul has influenced change at the following organisations:
- Devonshire Estates
- Waddesdon Manor
- Castle Howard
- Sandringham Estate
- St Aubyn Estates
- Castle Ashby
Highlight portfolio of work includes:
Project management of full refurbishment for both front and back of house
- Concept design and ergonomics
- Strategic benchmarking and market research
- Operational reviews, feasibility studies, budget planning, structure and hierarchy
- Menu engineering, procurement review and cost control system implementation
- Critical friend, mentoring, people management and behaviours in the role
- Hands on training and building skills
- Compliance and Health & Safety
As a champion of the slow food movement, Paul is also the owner & artisan of a cured meat business Gather and Cure. Making charcuterie using the natural and local larder of Yorkshire for ingredients to compliment a range of Salami and air-dried products.