PAUL BURTON


Paul Burton set up Salt Box at the end of 2015 as a platform to provide artisan butchery and charcuterie teaching services for food businesses and the general public.  With the focus on method and technique he aims to provide teaching that is grounded in science whilst respectful to tradition.  Check out the Events page for upcoming workshops or email Paul if you are interested in training for your business.


Paul also runs the Butchery Department at Source Food Hall and Cafe in St. Nicoalas Market in Bristol, where he teaches the ‘Source Skills’ Butchery and Charcuterie courses, for more information on these courses or to book a place click here.


EMPLOYMENT HISTORY


Paul has worked in the food industry for nearly twenty years as a chef, butcher, charcutier and even a couple of short stints baking.  Positions have included:-

Source Food Hall and Cafe, Bristol.  Head Butcher. March 2013 - September 2015

At The Chapel, Bruton. Junior Sous Chef.  October 2010 - March 2013

Castellano’s, Bristol. Charcutier and Butcher.  April 2010 - September 2010

Sharpham Park Butchery, Somerset.  Head of Butchery.  January 2009 – February 2010

St Werburghs City Farm Café, Bristol.  Head Chef and Business Partner.  December 2007 – December 2008

Judges Bakery, Hastings.  Stand-In Baker.  September 2007 - November 2007

The Royal Oak, Bishopstone.  Head Chef.  February 2007 – July 2007

Bordeaux Quay, Bristol.  Baker.  October 2006 – February 2007

The White House, Lochaline, Scotland.  Head Chef.  April 2005 – September 2006

Cafe Maitreya, Bristol.  Sous Chef.  March 2004 – March 2005

Hotel Peñamar, Mexico.  Event Chef.  January 2004
                     
Quartier Vert, Bristol.  CDP.  June – November 2003
                        
Cafe Maitreya, Bristol.  Cafe Chef.  August 2000 – June 2001

T & Pa Murrays Ltd, Bristol.  Junior Butcher.  1996 - 1999

STAGES

Having learnt all his skills on the job, Paul has always sort to further his learning and development through a series of placements or ‘Stages’ including-

Boucherie Montant, Septfonds, France – Traditional French Butchery

St. Johns Restaurant, London – The pioneering ‘Nose to Tale’ Restaurant

Thomas Aitkins, London – Two Michelin Star Restaurant

Judges Bakery, Hastings – Award Winning Organic Bakery

Sheepdrove, Bristol – Organic butchers

Le Champignon Sauvage, Cheltenham – Two Michelin Star Restaurant