Pearl By Paul Proffitt
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Pearl By Paul Proffitt
Restaurant Pearl

This ignited a spark inside him that was further nurtured at home by his mother, who was constantly finding the latest and greatest recipe for them to make together. Aged 12 Paul Started baking cakes for his neighbors café. For Paul, this transitioned into a part time job in the café, and once inside the professional kitchen he never looked back. In the following years, evenings after school and weekends were spent in the kitchens of pubs and restaurants, working his way up from potwash to apprentice, until he was old enough to start at catering college.

About us

Paul was born and raised in Staffordshire, England.
After spending time with his nan on weeknights after she picked him up from school, he found his love for cooking in her kitchen, sharing countless hours together making British classics such as shepherds pie and apple crumble. As a fairly gluttonous kid, Paul quickly put together that if he could make these dishes at home then he could also eat them all the time too.

Brød fra Pearl Restaurant
Restaurant Pearl

About us

Paul was born and raised in Staffordshire, England.
After spending time with his nan on weeknights after she picked him up from school, he found his love for cooking in her kitchen, sharing countless hours together making British classics such as shepherds pie and apple crumble. As a fairly gluttonous kid, Paul quickly put together that if he could make these dishes at home then he could also eat them all the time too.

Brød fra Pearl Restaurant
This ignited a spark inside him that was further nurtured at home by his mother, who was constantly finding the latest and greatest recipe for them to make together. Aged 12 Paul Started baking cakes for his neighbors café. For Paul, this transitioned into a part time job in the café, and once inside the professional kitchen he never looked back. In the following years, evenings after school and weekends were spent in the kitchens of pubs and restaurants, working his way up from potwash to apprentice, until he was old enough to start at catering college.
Paul Proffitt

Now the journey has come full circle as Paul opens his debut restaurant Pearl, named after his nan Shirley and the famous string of pearls she would wear during their times in the kitchen together. The food style is described as simple and playful, using a blend of both traditional and modern techniques to maximise flavour, and deliver elegant and delicious dishes to the guests. Pearl is, in essence, a distillation of the journey so far, served up on a plate with a smile.

After finishing school at 16, Paul enrolled at the Birmingham College of Food to study Catering and left 5 years later with a degree in culinary arts management. Since graduating Pauls journey has taken him to the kitchens of Michelin Starred restaurants all over Europe, before he came back to Stafforshire to take his first head Chefs job aged 25. After a successful 3 year run at the now defunct Swinfen Hall, in 2015 Paul made the decision to up roots and move to Denmark with his wife and two daughters in search of a better work life balance. In 2015, this lead him to the doors of Henne Kirkeby Kro, where he has been until now, spending the last 9 years as Head Chef. During this time, the restaurant was awarded one Michelin Star in 2016 followed by a second a year later in 2017.
Paul Proffitt
Paul Proffitt
After finishing school at 16, Paul enrolled at the Birmingham College of Food to study Catering and left 5 years later with a degree in culinary arts management. Since graduating Pauls journey has taken him to the kitchens of Michelin Starred restaurants all over Europe, before he came back to Stafforshire to take his first head Chefs job aged 25. After a successful 3 year run at the now defunct Swinfen Hall, in 2015 Paul made the decision to up roots and move to Denmark with his wife and two daughters in search of a better work life balance. In 2015, this lead him to the doors of Henne Kirkeby Kro, where he has been until now, spending the last 9 years as Head Chef. During this time, the restaurant was awarded one Michelin Star in 2016 followed by a second a year later in 2017.
Paul Proffitt

Now the journey has come full circle as Paul opens his debut restaurant Pearl, named after his nan Shirley and the famous string of pearls she would wear during their times in the kitchen together. The food style is described as simple and playful, using a blend of both traditional and modern techniques to maximise flavour, and deliver elegant and delicious dishes to the guests. Pearl is, in essence, a distillation of the journey so far, served up on a plate with a smile.