FROM pop princesses to royal princesses, Paul Gould has cooked for them all.

As group executive head chef at the NEC, Gould might have to cater simultaneously for conference delegates, show visitors and concert-goers – up to 10,000 at a time.

Then there are the international superstars and royalty, from Lady Gaga gigs to lunch for Princess Diana.

Gould recalls how he had a thorough etiquette briefing on how to greet Diana, only for her to nip up to him unawares, put a hand on his arm and ask: “Could you tell me where the loo is, please?”

Gould, aged 57, is celebrating 35 years working at the NEC, having watched it grow from a fledgling building in a muddy field to a world-renowned meeting place and entertainment venue.

When he started on £40-a-week, there was “just” the NEC to cook for. Now there is the International Convention Centre, the National Indoor Arena, the LG Arena, plus any number of outside events under the auspices of Amadeus, the NEC’s premier catering wing. The latest addition to the expanding roster is the RHS Hampton Court Flower Show. As far as Gould’s career goes, everything has a habit of coming up roses.

We meet up in his office in the Atrium at the NEC. It’s like any other workplace except Gould is dressed in his chef whites. A pleated, starched toque blanche sits atop his head. Gould’s desk is neatly lined with thinner plastic files containing typed menus with details on dish presentation, decoration and garnishes. The style of food changes depending on the acts, or shows, and are “artist appropriate”. There’s one menu for Simply Red and different ones for the poppier feel of X Factor Live and Boys’ Own.