Paul Bough

Paul Bough is a chef with 36 years’ experience, starting out his career at The Moat House International Stratford Upon Avon. He’s worked with us here at The Orange Kitchen Cookery School for 12 years, so he knows the place well.

Paul is a man who wears many chefs hats. As well as leading many of our cookery courses, Paul also works as an in-house chef at Zwilling J. A. Henckels, a premium knife and cookware brand. His knife skills and expertise are second to none, so you’ll certainly go home from any of Paul’s courses with some extra knife ‘know how’.

What recipe can you not live without?

I am torn between two. Firstly, a twice baked blue cheese and walnut souffle which is a great recipe to cook in advance for events. Secondly, the other is my wife’s favourite pudding – gooey chocolate fondants. I know this one inside out, I could probably make it in my sleep.

Which of the Orange Kitchen Courses is your favourite?

I love to teach so many of the classes. The Thai course is exceptional because working to balance those fresh flavours into vibrant dishes is so rewarding. Making Thai curry paste in a mini electric blender is super speedy, but I do like to demonstrate and teach fine knife skills for chopping down those chillies, ginger, lemongrass and other spices and aromatics. Then there’s the fish course, that’s superb for getting to grips with correct knife handling and the variety of delicious dishes on that course makes it another one of my top favourites.