Meet the Chef: Paul Nixon

PUBLISHED: 12:10 16 February 2010 | UPDATED: 16:44 20 February 2013

Meet the Chef: Paul Nixon

Meet the Chef: Paul Nixon

We speak to the chef at Alexander House Hotel & Utopia Spa Hotel, West Sussex.

Establishment: Alexander House Hotel & Utopia Spa Hotel, Turners Hill East Grinstead,West Sussex RH10 4QD
T: 01342 714914

Signature dish: Roast loin of local venison with stuffed fondant potato. I really like the dish because it uses local venison from Redland Farm in East Sussex and is very simple and dish, but uses just a few local ingredients.

How long have you been a chef?
16 years.

What made you become a chef?
I wanted to do a job where I was not sat behind a desk all day and to meet interesting people from around the world.

Where did you start your career?
My first job was at The Savoy in London.

Who has influenced you most?
My mum is a great cook and taught me a lot in the kitchen, working with the likes of Albert Roux and Simon Scott has had a great influence on me.

What do you enjoy most about being a chef?
Working with local suppliers who really care about their produce such as Redland farm where I buy a lot of my meat.

Your top cookery tip for readers?
Dont be scared of trying new things and dont give up if it goes wrong!

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