The son of baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. He went onto become head baker at some of the most exclusive hotels including Cliveden, Chester Grosvenor and The Dorchester where he gained a reputation as an innovator and one of the country’s finest artisan bakers.
Following his apprenticeship and success at some of the UK’s top hotels, Paul took the opportunity to travel extensively through Cyprus, Egypt and Jordan, visiting remote villages to discover ancient techniques for baking bread and, on one occasion, travelling to a Bedouin encampment and baking in the desert on an upturned cooking pot.
On his return to the England, he launched the Paul Hollywood Artisan Bread Company and now supplies Waitrose, amongst others, with his own branded bread. Paul began his media career on Carlton Food Network and Taste in 2002 where he co-presented two tv series with James Martin.
In 2005 he authored a best-selling book ‘100 Great Breads’ which has been published in ten countries and seven languages, and was voted ‘top bread and pastry book’ by the Gourmand Academy. His second book ‘How to Bake', published by Bloomsbury, came out in summer 2012 and quickly went on to the top of the bestseller lists. The book to accompany his Bread series came out in February 2013. In October 2013 his book Pies and Puds was a number one best seller and accompanied a 20 part BBC TV series.
Paul makes regular contributions to The BBC Good Food Magazine, Olive Magazine, Waitrose Magazine and has written for both The Observer and The Daily Mail. He has a monthly column in the weekend Telegraph.
Paul advises and trains at Corporate level, working extensively with the Flour Advisory Board as well as hosting and presenting large demonstrations and award ceremonies. He has a nationwide Theatre Tour in 2014.