Paul Embleton

SPOTLIGHT ON STAFF

OUR EDITORS INTERVIEW MEMBERS OF MARY'S STAFF ABOUT THEIR EXPERIENCE OF WORKING AT THE COLLEGE.

Paul Embleton

We interviewed Paul Embleton, Mary ’ s Senior Head Chef, about his extensive work behind the scenes in the kitchen and developments he has seen in the food industry over the years.

Having been in the catering industry since his first work placement at 15, Paul’ s ambitions have always been in food. Working alongside his mother, head housekeeper of a hotel which Prince William and Prince Harry stayed at, Paul gained his first taste of the industry as a waiter, progressing to the kitchen and setting his sights on catering.

Prior to his position at Mary ’ s, Paul worked in The County, a pub-restaurant in Newton Aycliffe, owned by world-renowned chef Raymond Blanc ’ s first scholar. In his 7 years at the restaurant, Paul met and cooked for Raymond Blanc three times and completed a food and beverage programme with him. Paul also had the opportunity to cater for a mini summit where Jacques Chirac and Tony Blair were in attendance. Out of the 7 years he worked there, the restaurant won Dining Pub of the Year five times and was Michelin recognised as one of the best 250 pubs in the whole of the United Kingdom.

Paul began his future with Durham University in 2001 where he joined the Queen ’ s Campus for more manageable hours. This allowed him to spend more time with his family and to obtain a better quality of life than his previously immensely busy schedule had offered. After five years, Paul became Mary ’ s Senior Head Chef in 2006 and has occupied the role ever since. Over the years, Paul has seen many developments in college catering, including the increase in food standards, rising professionalism of formal dinners, and the College adaption to the COVID19 pandemic. Having joined a team where members of the catering staff had worked for the College for 40 years, Paul explains how he has put his mark on College catering, improving the food standards dramatically. The College now offers meat, fish, vegetarian, and vegan options for students. Most recently, the UK Food Information Amendment, also known as Natasha ’ s Law, has meant that the pre-packaged foods at Mary ’ s since October 2021 must include a full ingredients list and allergen labelling, and Mary ’ s has become a nut-free college as a result.

ABOVE: Paul at the Japanese Fish Market

Paul’ s typical day usually lasts from 11am-6:30pm where he is constantly working behind the scenes to ensure students are well-fed and the kitchen is organised. He manages staff rotas, wages, office work and the logistics of ordering meals and ingredients. Paul’ s busy days means he and the team have countless invaluable opportunities to build rapport with students, serving Mary ’ s undergraduates and postgraduates.

Having been with Mary ’ s since 2006, Paul’ s role as Senior Head Chef enabled him to meet his partner Joanna 10 years ago, who was working in Mary ’ s kitchen as a Food Service Assistant. The job also allowed Paul to embark on a 2-week all-inclusive trip to Japan in celebration of the 25th anniversary of Teikyo ’ s partnership with St Mary ’ s. Paul was able to witness Japan ’ s cuisine and food preparation methods, whilst also visiting fish markets with enormous tunas! He also visited a Tempura restaurant where he indulged in 15 courses.

In three words, Paul describes Mary ’ s as friendly, manic and fun!

LEFT: Paul with Raymond Blanc