Profile...

Cheshire born Paul Devaney, chef and new owner of the Burlton Inn, has finally settled down in rural Shropshire, after working in some of the world’s finest hotels & restaurants.

Starting in the family business Paul has been in the hospitality industry most his life. At the age of 18 he moved to Kitzbuehel, Austria to study German. While attending college, he worked for the Harischa family at the ‘Schwarzer Adler’. Over the next three years residing in France he studied at the Centre International D'etudes Linguistiques Nice and worked for the 5 star lux Annapurna Hotel.

This started his culinary career receiving guidance and training from Chef Nigel Crane formally of The Dorchester Hotel who sent him to London. He has never looked back since. This journey took him to the far shores of New Zealand where he excelled as the pastry chef working in the award winning Pescatore restaurant at the George Hotel.

He progressed to working at one of the worlds most highly prized luxury Hotels, Blanket Bay Lodge, awarded the Best Hotel for Food in Australasia and the South Pacific. He is proud to have cooked for the Prime Minster of New Zealand the Right Honourable Helen Clark.

Highlights of his career include cooking alongside Chef Justin North ‘Australian chef of the year’ at the ‘Dining For A Difference’ Charity dinner in Auckland. Invited by Peter Gordon to raise money for leukemia and the Blood Foundation, as well as having the opportunity to gain experience in restaurants such as ‘Rock Pool’ Sydney, ‘Becasse’ Restaurant of the Year Sydney 2007, ‘Restaurant Gary Danko’s’ one Michelin star and ‘Boulevard’ one Michelin star San Francisco.

Being involved within the New Zealand Salon Culinaire, Paul has accumulated many a Gold medal for his innovative dishes & desserts.

“I am a strong believer in the importance of the classics. In particular, its focus on dish composition, harmonious flavours, staying true to the ingredients and what they lend to the dish. That’s why it’s not just the importance of using quality seasonal produce but using those that are resplendent with flavour. So our relationship with suppliers and producers is fundamental to our success on the plate.” Shaun Paul Devaney