Lifehouse, contemporary day and stay spa due to launch on 13th December in Thorpe-le-Soken, Essex, is delighted to announce the appointment of new, multi award winning executive head chef, Paul Boorman, specialist in British and molecular cuisine.

Paul brings with him more than twenty years of professional experience ranging from large scale catering honed during stints as head chef in the 19RA Colchester Garrison’s Officers Mess to intimate fine dining, perfected at Clarice House. Paul has also won many accolades during this time; he was named Colchester Chef of the Year in 2007 and 2008, received an AA Rosette and won the title of Essex Chef of the Year 2009.

Most recently, Paul has been invited to become a full member of the prestigious Master Chef of Great Britain (MCGB). The MCGB qualifies members based on technical expertise, experience, knowledge and promotion of local produce and this celebrated accolade recognises Paul as a leader in the industry.

At Lifehouse, Paul will lead a team of highly trained chefs and will also work closely with other Lifehouse experts such as the resident naturopath and fitness manager to develop a wide selection of nutritious, creative and seasonal fine dining as well as healthy spa menus for the Lifehouse restaurant and light spa bites which will be available throughout the day.

The a la carte menu in the resort’s Water lilies dining room will feature unique dishes such as confit of umami cured salmon, beetroot crisps, jellies and solid sauce celeriac remoulade, vodka and dill mouthwash or Dedham Vale pave steak and blade, winter vegetables, fondant potatoes, smoked marrowbone and beef tea.

Lifehouse will provide a unique, life-enriching spa and wellbeing experience which will be tailor-made for every guest. Naturally, dining is a crucial element of this holistic wellbeing offering. Paul’s philosophy on food will be centred on all products being in keeping with the Lifehouse themes of ‘enjoying, enriching and evolving’, playing an exciting and integral role in the Lifehouse experience. Flavour, texture, and fun are all key elements to offering a memorable dining experience whilst ensuring that nutrition and balance are essential considerations in each menu. Lifehouse will aim to re-educate guests that food is fuel for the body and correct fuel is essential; food is not a reward, that in moderation, everything (even fats and sugars!) should feature in everyone’s diet.

Berni Hawkins, managing director for Lifehouse, says: “We are absolutely delighted to welcome Paul to the Lifehouse team. He is an extremely talented individual with true passion and flair for his art and very knowledgeable on the subject of nutrition. I am sure he will be a real asset to us.’