10 Questions with... Paul Brett of Borro Introducer
He’s been working in the financial services industry for 20 years but still finds the time to be a whiz in the kitchen...
Katie-Jill Rowland speaks to Paul Brett...
1. How long have you been working at Borro Introducer and what did you do before?
I’ve been working at Borro since the beginning of November and I’ve been in the mortgage and finance industry for 20 years. I also founded a Freehold Packager Association consisting of over 20 companies.
2. Who do you fancy off the telly?
Who don’t I fancy off the telly...! Well I think I’ll have to pick Jessica Ennis [British heptathlete] because she’s perfection in every way. She’s an extreme but humble talent.
3. What trends have you noticed in the financial services industry in the last 12 months? And what do you predict for the future?
The environment is changing and becoming increasingly difficult owing to regulatory pressures, and an overall lack of funding for lenders. Intermediaries are now having to look at other areas to increase their income e.g. bridging finance, factoring, short term asset finance etc.
This year will be tough for intermediaries, especially if they do not broaden their horizons and look at other sources to support their income.
4. What would you put in room 101 if you had the chance?
The Central tube line in London.
5. What is the best thing about your job?
It’s great to be part of a company that is still in its infancy because it enables me to use my creativity more than I would do in a lot of companies. I also get the chance to make my mark as the company grows.
B&C: And the worst?
The two hour train journey I have to take to get there. I travel in from Essex so I need to set off by 6.30 a.m.
6. Tell me one thing that people would be surprised to learn about you?
I’m a qualified chef and I’ve worked in Raymond Blanc’s kitchen. I later helped his sommelier to finance the restaurant ‘Texture’, which was given its first Michelin star in January 2010.
I also used to own an Italian restaurant/cafe.
B&C: Wow, your wife’s a lucky lady!
Yes... I was trained to make croissants by one of Raymond Blanc’s top chefs.
7. What made you decide to work in the finance industry?
I’m one of the Thatcher kids! I lived in Brentwood, 20 minutes from Liverpool Street and I just took the same type of career path as everyone else. Few people went to University and I think it was a lot more exclusive then. So I went into the financial industry; I started at Hambros Bank.
8. What would you be doing if you weren’t working at Borro?
I guess I’d be a chef in a fine dining restaurant.
9. If you could have a superpower for a day what would it be?
X-ray vision. Does everyone say that?
B&C: Actually, no. Why do you want X-ray vision?
No comment.
10. What is your favourite film and book?
The Ballymaloe Cookery Book and as for films, it’s Gladiator.
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