Longevity Magazine


Paul Atkinson was born in York, England. While there, he studied acupuncture and Chinese medicine and met his wife-to-be. They then had the opportunity to travel the length and breadth of Europe.

A chance meeting, over a loaf of bread at a local European café, saw Atkinson take on his first cooking role under the guidance of highly accomplished chef Steve Holding. The learning curve was steep, but it prepared him for a promising future in cooking.

Enlightened Beans

“This is a simple side dish that is bursting with flavour and colour,” says Atkinson.


• 500g French beans, topped and tailed• 200ml olive oil• 1 cup• 100g sundried tomatoes, soaked until soft• 4 cloves garlic, crushed• 4 sprigs rosemary, bashed up a little• 1 lemon, sliced into wedges• Sea salt and freshly ground pepper• 2 Tbsp toasted almonds for garnish

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