Paul Hart

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  oldcoursehotel.kohler.com/pr/1194387937338.html - [Cached Version]
  Published on: 5/1/2008    Last Visited: 9/15/2008  

  In keeping with the Grill's three AA rosettes, award-winning Head Chef, Paul Hart, has created a new à la carte menu, which boasts a diverse selection of spectacular dishes using Scottish and, where possible, organic ingredients including Poached East Neuk Lobster, Suckling Pig from the Ross-shire region of Scotland and fillet of Shetland Organic Salmon.Paul also introduces a brand new eight-course tasting menu as well as an accompanying vegetarian menu which are paired with an exquisite selection of champagne and wines, hand-picked by the Maître d'Hotel, Judith Scott.
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  Road Hole Grill Tasting Menu by Head Chef Paul Hart

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  www.cringletie.com/obj1707/obj1716 - [Cached Version]
  Published on: 4/2/2007    Last Visited: 4/2/2007  

  Head chef Paul Hart who previously worked at the prestigious Le Manoir Aux Quat Saisons in Oxfordshire and the Michelin-starred Moody Goose, Bath, joined Cringletie in the summer of 2004 and has created a very distinctive and individual style of modern Scottish cuisine.
  
  Hart is passionate about sourcing fresh local ingredients and ensuring the provenance of the seafood, poultry, lamb, beef and vegetables is named on the menu.Paul Hart has been awarded 2 AA rosettes and has in 2006 secured this Guide's coveted GourmetPlateâ„¢ distinction.

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  www.luxuryscotland.co.uk/newsletter/newsletter_19.html - [Cached Version]
  Published on: 2/1/2008    Last Visited: 5/31/2008  

  Paul Hart, the Head Chef at the Road Hole Grill, also received a Chef Médaille d'Or 2008 for Outstanding Cuisine at Dinner.
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  February 2008 , Paul Hart, Head Chef at the Road Hole Grill receives a Chef Médaille d'Or 2008 for Outstanding Cuisine at Dinner at the Scottish Hotels of the Year Awards 2008 February 2008 - Eight employees are awarded a prestigious training scholarship by the Hospitality Industry Trust Scotland (HIT)

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  oldcoursehotel.kohler.com/pr/1194387928183.html - [Cached Version]
  Published on: 5/1/2008    Last Visited: 9/15/2008  

  The eight-course vegetarian tasting menu, which complements the signature tasting menu, has been created by Head Chef, Paul Hart, whose mission is to source local ingredients within a 30-mile radius of the hotel.
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  Road Hole Grill Vegetarian Tasting Menu by Head Chef Paul Hart

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  www.scotlandmag.com/magazine/issue39/12008709.html - [Cached Version]
  Published on: 6/23/2008    Last Visited: 8/3/2008  

  Head chef Paul Hart oversees a skilled team and exciting, classy menus change with the months, seasons and the availability of the majority ‘guaranteed local' produce used.Chef Hart won a Médaille d'Or in the food awards of The Scottish Hotels of the Year 2008 and the restaurant holds three AArosettes.

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  channings.co.uk/dining/head_chef.html - [Cached Version]
  Published on: 3/12/2006    Last Visited: 2/14/2008  

  Working for Paul Hart.Promotion to Head Chef at Channing's.

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  Catering in Scotland news: May 2006 - [Cached Version]
  Published on: 5/1/2006    Last Visited: 8/13/2008  

  Paul Hart, Head Chef at Cringletie House Hotel in Peebles has been awarded Hotel Chef of the Year at the Scottish Chef Awards 2006.This is the first time such an award has been presented to a Chef in the Borders region.
  
  The award, which was presented at the tenth anniversary gala dinner of the Scottish Chef Awards in Glasgow on Sunday 7 May, follows Paul's recent highly commended award from Hotel Review Scotland as 'The Scottish Hotel Chef of the Year'.
  
  Paul has been at Cringletie House since 2004.His classical French training has been gained at Michelin star restaurants including Le Manoir aux Quat Saisons in Oxfordshire and The Moody Goose in Bath where he worked as Sous Chef prior to joining the team at Cringletie House.Paul said: 'I am delighted to have been presented with this prestigious award and am really grateful to my team for their support'.

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  Cringletie House : near Peebles Hotels : Peeblesshire... - [Cached Version]
  Published on: 1/26/2005    Last Visited: 9/4/2006  

  Head chef Paul Hart who previously worked at the prestigious Le Manoir Aux Quat Saisons in Oxfordshire and the Michelin -starred Moody Goose, Bath, joined Cringletie in the summer of 2004 and has created a very distinctive and individual style of modern Scottish cuisine.
  
  Hart is passionate about sourcing fresh local ingredients and ensuring the provenance of the seafood, poultry, lamb, beef and vegetables is named on the menu.Paul Hart has been awarded 2 AA rosettes and has in 2006 secured this Guide's coveted GourmetPlate distinction.He also won a chef of the year award at the SLTN Catering Awards 2006.
  
  Paul likes to pick local mushrooms and was delighted to find wild cep mushrooms in the garden.The old Victorian kitchen garden is being replanted to produce herbs and vegetables which cannot be sourced elsewhere such as yellow carrots and black tomatoes.He is working with the son of a former gardener to restore part of the garden and orchard as it was fifty years ago with the plan to grow apples and quince.
  
  It is all part of Hart's enthusiasm for creating a diverse range of dishes.He enjoys experimenting with a certain food such as creating a platter which offers a variation on a theme.He has perfected an appetiser featuring three versions of foie gras and a main course dish of lobster, prepared in three different ways.He is also keen to re-introduce offal back on the menu, usually as a starter portion to encourage people to try sweetbreads and kidneys.
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  Next up Paul Hart's amuse bouche which on this occasion was mouth wateringly-wonderful: a duck egg, with the top sliced open and filled with truffle egg custard.Two tiny toast soldiers were laid on the saucer.
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  Suggestion to Paul Hart: what about adding a classic dish such as kedgeree or Eggs Florentine?
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  It is worth travelling far to experience Paul Hart's imaginative cooking - just come and taste his speciality foie gras dish, lobster creations and coffee desserts.

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  Cringletie House, Peebles nr Edinburgh - [Cached Version]
  Published on: 3/21/2007    Last Visited: 6/12/2008  

  The hotel's own restaurant serves contemporary dishes prepared by awards winning chef, Paul Hart.

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  Cringletie House, Peebles, Borders, UK - [Cached Version]
  Published on: 11/3/2004    Last Visited: 12/4/2005  

  Outside, there's a lovely 17th-century walled garden, which provides Cringletie's kitchen with a tempting variety of homegrown produce, no doubt contributing to the excellent ratings received by the chef, Paul Hart.

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