Nothing tickle your fancy? Don’t worry, Paul Amer, Woodhill Hall’s Executive Head Chef will help you create your own bespoke Wedding Breakfast menu designed to be as unique as you are!

Whether it’s a selection of grazing tables filled with delicious treats, bite sized canapés of your favourite dishes or something completely different, we look forward to working with you to wow your guests joining you on your first meal as a married couple.

Meet the chef

Renowned chef Paul Amer has taken on a new challenge – to put our award winning wedding venue on the culinary map.

Where did your career begin?

I started my career at the Gosforth Park Hotel in Newcastle, as a Commis Chef and worked my way up to Chef de Partie after four years. I then moved to Edinburgh and worked at the iconic 5* Waldorf Astoria Edinburgh - the Caledonian.

After two years, I moved back to my native city and took on the role as Sous Chef at Jesmond Dene's much-loved Fisherman’s lodge and worked my way up to Head Chef. From then, I moved to restauranteur Terry Laybourne’s 21 Queen Street on the city’s Quayside and took on the role as Head Chef where it became one of the region’s best-loved fine-dining establishments. I subsequently moved back to the Fisherman’s Lodge, where we achieved 3 AA rosettes during that time.

I then went into partnership and opened Amer’s restaurant located on Osborne Avenue, which achieved a Michelin BIB Gourmand in the first year. After six years, I moved to Marco Pierre White restaurant as Head Chef. After over six years of working for MPW, I moved to Woodhill Hall in 2018 to embark on a new challenge where my aim is achieve very good restaurant style food for weddings. I am looking forward to enhancing the dining experience to our clients to ensure Woodhill Hall continues to have an excellent reputation.

What inspires your dishes?

Various things inspire my dishes, the season’s first of all, then what is in season. I am also inspired by other chefs; if you have passion, the inspiration is always there.

How would you describe your approach to cooking?

My approach to cooking has never really changed over the years, I always make each dish the best it can be, working with quality ingredients and executing them well.

What do you hope you achieve at Woodhill Hall?

Along with the kitchen team, my aim is to raise the standards and share my vision and that of Woodhill’s, of delivering an exceptional and unforgettable dining experience to our clients.

The award winning venue’s Executive Head Chef has already built up extensive experience alongside Gordon Ramsay and Raymond Blanc, achieving a Michelin Bib Gourmand and 3AA rosettes.