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Paul Jowett appointed new head chef of The Craven Heifer in Addingham

PUBLISHED: 12:18 15 November 2012 | UPDATED: 22:22 20 February 2013

Paul Jowett, new head chef at the Craven Heifer in Addingham

Paul Jowett, new head chef at the Craven Heifer in Addingham

The Craven Heifer in Addingham has appointed a new head chef, 22-year-old Paul Jowett.

The Craven Heifer in Addingham has appointed a new head chef, 22-year-old Paul Jowett.

He has taken over the food reins at the Wharfedale pub, which reopened in August following a 250,000 top-to-toe makeover.

Raised in Cononley and Skipton, it is Pauls first head chef position, though he comes well prepared for the task, having worked a number of high profile establishments across the region, among them The Box Tree in Ilkley and The Angel Inn, Hetton.

Paul learned the tools of the catering trade at Craven College in Skipton, where he was won a Student of the Year accolade and left with an NVQ Level 2 qualification in Catering and Hospitality, having since gained Level 3.

Being local, Paul says he is fully committed to using fresh, locally sourced products at every opportunity.

Both the Fleece and the Craven Heifer are now being run and managed by 31-year-old Craig Minto, who previously worked at the Fleece when it was run by his father Ian in the 1990s. Craig also holds the lease at the Gray Ox Inn in Hartshead, Liversedge, Bradford. All three pubs are owned by Punch Taverns.

Craig said: We are looking to create a dining experience with a difference at the Craven Heifer and pitching for a market between the gastropub style on offer at The Fleece and the Box Tree in Ilkley.

The Minto family also owns and runs the award-winning Sun Inn in Lothianbridge, Dalkeith, Edinburgh, voted Scottish Gastropub of the Year 2011 and AA Pub of the Year 2010-2011. Craig was the Suns general manager before returning to Yorkshire and retains a hands-on involvement in the Scottish business.

However, his efforts are now firmly focussed on the development of the Yorkshire pubs holding, the two Addingham outlets in particular. Craig first took over at the Fleece late last year, adding the Craven Heifer to his portfolio earlier this summer. He also runs the Fleece Deli, which is attached to the Main Street pub.

Over 500,000 has already been pumped jointly into the two inns, with the Fleece also reburbished throughout, a project that received an Addingham Civic Society Village Pride Award for craftsmanship.

Craig said: We have invested heavily in both outlets and place a major emphasis on sourcing local food and drink products in support of local producers and local businesses, which in turn benefits the local economy.

We also employ over 20 full-time staff in Addingham alone, so are providing jobs for local people. We are making a real impact in the village and the fruits of our labours are now becoming increasingly evident.

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