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Ey up! I’m Paul

Welcome to PopUp Chef

I’ve been fortunate over the years to have worked all over the world and PopUpChef is my way of sharing amazing recipes and hopefully inspiring you to try them and create cherished memories with your friends and family.

I’ve always enjoyed making people happy and as a young kid in the scouts, winning an annual cooking competition gave me this realisation that food can bring people happiness.

So after attending college for 3 years, working briefly in London and Sheffield, I decided to take to the seas and become a Super Yacht chef. 15 years later I’ve had the pleasure of discovering dishes from around the globe while meeting some great people and experiencing different cultures. What I love about food is how it brings people together to socialise and have a great time.

My Family

I live in Sheffield, England, with my wife Claire bear, our daughter Alice bear whos 20, our son Bradley bear who’s almost 3, our granddaughter Isabelle bear who’s 1 and our furry spotty bear, Basil, our dalmatian who’s 9. I’m super grateful to have a loving family. When we have our extended family around, cooking at home is like a PopUp restaurant operation which I love.

Food I love.

My favourite food is Thai and Japanese whilst I could never be far away from a good old Sunday roast dinner. I also love Italian, French, Indian, and Mexican cuisines.

I love to travel and see different cultures and how they live. That’s why I love Thai food, the culture of street food and it’s people, amaze me. It’s a great culture of beautiful people who share food that is so fresh and so tasty.

My ambition for PopUpChef

Firstly, I’d like to share my recipes and inspire you to cook more and create cherished memories.

Secondly, I’d like to do some future PopUpChef events, so watch this space.

Thirdly, I like to teach and help you to cook exciting meals and show you how to save time and money with better preparation and planning.

He who dares, ….?

Who knows where PopUpChef may lead me, yet I’m excited to be on the journey.

In the meantime, if you have any questions, comments or advice, I’m always happy to connect.

Happy cooking.

Paul

Ey up! Nice to meet you.

We’re the bear family.

Wild Mushroom Arancini

I recently taught on my first PopUp Chef cookery masterclass, these wonderful wild mushroom and mascarpone arancini risotto balls. Risotto balls, full of wild mushrooms, creamy mascarpone and parmesan, make these arancini balls a real delight to eat. Classically they...

Whisky Cappuccino

This is another classic dish from Nobu. The famous whisky Cappuccino. If you have not had the pleasure of trying this dessert, you are in for a treat. There are 4 parts to this dessert, the coffee creme brulee, the chocolate & coffee biscuit, vanilla ice cream and...

Bread & Butter Pudding

Here's a beautiful family style Bread & Butter pudding I made at work recently, an English classic dessert. My mum and Nan have been asking for months since lockdown to make them one, sorry, it's coming soon. 🙂 This great Bread & Butter pudding recipe will...

Yellowtail Sashimi with a Kimchee Dressing

Sashimi is an art form and only the best quality and freshest fish should be used. This dish is light, refreshing and tasty. The Kimchee dressing gives the yellowtail/hamachi, a nice sour, spicy and citrus kick. Above is a fillet of yellowtail/Hamachi. Not to be...

BBQ Beef Ribs

If you love beef, you will love these BBQ beef ribs. A real crowd-pleaser. Above is bite-sized portions served on the bone as decoration. Great if you are doing an Asian night with multiple dishes. The secret to these soft succulent BBQ beef ribs is the slow cooking...

Goat Cheese Fritters

Goats Cheese fritters with sweet red onion marmalade and dill yoghurt. Delicious, crunchy and creamy, these fritters are great for a canape or sexy starter. Simply mix the goat's cheese with the other ingredients in a bowl. Roll the goat's cheese mixture into small...

Chicken Tikka Masala

The best Chicken Tikka masala recipe. The secret is marinating your chicken for as long as possible. Overnight will produce great flavours for the chicken tikka. You can also make the masala sauce the day before for amazing results. Everyone knows that a curry always...

Peshwari Naan

If you've not had Peshwari naan before, it's a surprisingly delicious addition to a normal naan, it's sweet, nutty and the coconut gives it a unique taste. Fantastic served with my Chicken Tikka Masala recipe. I personally love coconut so once I tried this Peshwari...

Easy Smooth Hummus

5-minute hummus, so simple and super quick to make. Who doesn't like some creamy smooth hummus with some nachos or grilled flatbread as a mezze starter? Great with my best Tabbouleh salad or Spicy beef samosas. A simple blend of chickpeas, tahini, lemon juice, garlic,...

Spicy Beef Samosas

Spicy and crispy beef samosas are delicious with sweet chilli sauce or for a mezze lunch with grilled flatbread and hummus. The spicy beef filling with cumin, coriander, chilli, garlic and pine nuts make these little morsels an absolute delight. You can make the the...

Thai boat soup in Bangkok, 2017.