Indeed, Paul is Scotland's only finalist in the forthcoming 2009 UK's Best Game Dish competition where he is up against two top chefs from Down South.

Hopes are high that Paul's take on a classically-cooked poached then roasted venison dish will take the top prize in the contest, sponsored by the game industry and run in the Restaurant magazine.

Paul certainly has the experience, with the likes of the Grove Hotel in London and the Cameron House Hotel in Loch Lomond in his CV.

He's also worked with John Wood at the Burj al Arab Hotel, the only eatery in the world that boasts a seven star rating.

Now drafted into the Riverside, Paul has quickly made his mark, winning the restaurant its Eat Scotland quality accrediation in almost record time and at the very first attempt, a badge of honour many premises spend fruitless years trying to obtain.

Now comes the news that he's been judged one of the United Kingdom's top three game chefs with his entry for the Game-to-Eat competition.

The dish he is hoping will win him, and the Riverside, national fame is a poached and roasted locally-produced (of course) venison loin with quince, Jerusalem artichokes and venison and foie gras Charlotte.

Said Paul: "We have only been operating for months. Getting this recognition so early reinforces my belief that offering evening fine dining, using the best local ingredients, at a reasonable price can be a recipe for success."

The result of the competition will be published in the Restaurant magazine later this month.

For more information on this story, pick up a copy of this week's Carluke and Lanark Gazette which is in the shops now.