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Paul Hollywood

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Arguably best known for his role on The Great British Bake Off, the son of a baker, Paul trained as a sculptor before being persuaded by his father to join the family business. He has gone on to gain a reputation as one of the country’s finest artisan bakers. Paul has published a number of books on bread and pastry and has appeared in the BBC Good Food Magazine, The Telegraph and Daily Mail as a columnist. Paul advises and trains at corporate level in addition to hosting and presenting large demonstrations and awards ceremonies. 


Arguably best known for his role on The Great British Bake Off, Paul Hollywood has gained the reputation as one of the country’s finest artisan bakers. 

The son of a baker, Paul trained as a sculptor before ultimately being tempted into the family business and went on to become head baker at some of the most exclusive hotels in the country. Among them; Cliveden, Chester Grosvenor and The Dorchester where his reputation grew as an innovator. 

His apprenticeship and early experiences were followed by a period of extensive travel through countries such as Cyprus, Egypt and Jordan to remote villages gaining knowledge on ancient techniques for baking bread. He even visited a Bedouin encampment resulting in baking in the desert on an upturned cooking pot!

Once back in England, Paul launched the Paul Hollywood Artisan Bread Company and later teamed up with James Martin to co-present two tv series for Carlton Food Network and Taste.

He joined the judging team on The Great British Bake Off when the series began and has also judged on Junior Bake Off, the various celebrity versions of the programme for Sport and Comic Relief and US version The American Baking Competition. Other baking related shows include Paul Hollywood’s Pies and Puds, Paul Hollywood’s Big Continental Road Trip and A Bakers Life.

Paul has also appeared on a variety of non-cookery related programmes such as Duck Quacks Don’t Echo, Top Gear, 8 Out of 10 Cats and Who Do You Think You Are?

The author of numerous baking books, Paul also makes regular contributions to such publications as; The Telegraph, The BBC Good Food Magazine, Olive Magazine, Waitrose Magazine and has written for The Observer and Daily Mail. 

Away from the media, Paul works extensively with the Flour Advisory Board, trains and advises at corporate level and is in great demand for hosting and presenting at large demonstrations and award ceremonies.

Paul boasts his own range of products including part baked bread, baking mixes and kitchenware all of which are readily available in store. He has also opened a grab n go sandwich shop at Euston Station in London.

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