article_snippet.sent: The 120 dairy workers can tuck into a fine-dining meal for as little as £2 - all made from organic and locally sourced food, prepared by executive chef Paul Collins, who has spent 20 years working at various Michelin-starred restaurants.
article_snippet.sent: Paul Collins is the Michelin-starred chef in charge at the Yeo Valley staff canteen .
article_snippet.sent: Paul Collins is the executive chef at Yeo Valley headquarters, where Paul Collins started working four years ago, leading demonstrations about seasonal cooking the the Organic Garden Tea Room.
article_snippet.sent: Paul Collins has 25 years of experience in the industry and has worked in some of the most prestigious and high profile kitchens, including The Dorchester, Cliveden Lucknam Park, Daylesford Organic and The Grove.
article_snippet.sent: Paul Collins training began at Westminster College in London, whose alumni include Jamie Oliver, where Paul Collins won student of the year.
article_snippet.sent: Paul Collins has gone on to win various other awards from the national food guides, including the Michelin guide.
article_snippet.sent: Mr Collins, who lives in Oxford, has cooked for a number of high-profile people ranging from royalty to politicians.
article_snippet.sent: Paul Collins launched Paul Collins business Chef Paul Collins in May 2011, which offers bespoke dining for home dinner parties.
article_snippet.sent: Paul Collins day starts at 5am, before Paul Collins has a two-hour drive to Blagdon.
article_snippet.sent: Paul Collins said: 'I don’t mind because I get to start thinking about the dishes I want to make.
article_snippet.sent: A typical day for Paul Collins isn’t just about food – it might involve interviewing staff and discussing ideas with Sarah Mead, as well as creating new recipes. '
article_snippet.sent: I always have a list of jobs I need to achieve, and I like to push and challenge Paul Collins because you never know what tomorrow morning bring.
article_snippet.sent: Paul Collins added: 'I enjoy talking to local people about being self-sufficient and eating seasonally. '
highlights_snippet.sent: Locally-sourced food is prepared by Michelin-trained chef Paul Collins against stunning backdrop of the Mendips .
  