Meet Paul Morris, Golden Lamb Beverage Director! Since joining us in October, Paul has played an integral role in managing and updating our wine and beverage offerings.  

As a recent addition to the team, we invited Paul to share his story in his own words.  

Q: How did you get started in the restaurant industry? 

A: My career in the restaurant industry began at the age of 15 and a half. Eager to get a car upon turning 16, I struck a deal with my parents: they would match the funds I saved for the purchase. So, off to a local buffet I went! For two years, I washed dishes (a LOT of dishes), cut grass in my neighborhood, and lined soccer and baseball fields for my local community center. I really wanted that car!  

I've always been drawn to the kinetic energy present in all restaurants. Each day brings a unique set of challenges and experiences. My passion for the industry was ignited during those formative years, and I realized this was the path I wanted to pursue for the long haul. 

Q: What is your favorite part of working at the Golden Lamb? 

A: The Golden Lamb is the kind of establishment that every restaurant manager aspires to lead. From our ownership to our youngest staff members, there is integrity, honesty, loyalty, pride, and work ethic–which is very hard to find in most food and beverage operations. 

My only regret is not joining the team 10 years earlier. I love it here. 

Q: What factors do you consider when deciding which beverages to include on the menu? 

A: When compiling a beverage menu, my goal is to provide an offering for everyone. For cocktails, I prioritize freshness, craftsmanship, a wide range of liquor choices, and the use of seasonal fruits and herbs. The same principles apply for non-alcoholic offerings. 

When curating a wine list, I first and foremost ensure that the wines complement our food, which always takes center stage! I like to use a three-pronged approach to accomplish this. 

First, I want the everyday wine menu to feel approachable and non-intimidating. I like to incorporate a good amount of variety in the everyday wine selections.  

Secondly, with our glass-pour options, I like to provide our guests with multiple options within each type of wine. This includes offering some wines that people may not have heard of before or seen in their local grocery store.  

Finally, I aim to make our glass pour options affordable. 

Q: What’s your favorite drink on the menu? 

A: Our upcoming Spring/Summer menu will introduce a phenomenal new Bourbon drink: the "Fourbidden Sour" (Yes, that's spelled correctly)! 

Crafted with Four Roses Bourbon, PAMA Pomegranate liqueur, house-made simple syrup, and fresh lemon juice, it embodies everything I cherish in a cocktail. It’s name is catchy, it tastes exquisite, and it has a surprise factor. Not everyone would think that Bourbon and Pomegranate liqueur would taste good together, but they pair wonderfully! This cocktail will no doubt be the drink of the summer, perfect for enjoying on our veranda.  

Q: What are your favorite drinks to create?  

A: My favorite drink to create is.... the next one! It is so exciting to create a new drink concept and watch how it evolves. You become an artist, a chemist, and sometimes, a madman. It’s just plain fun! 

Q: What do you wish people knew about the Golden Lamb? 

A: The Golden Lamb is not only an integral part of many family traditions, but it's also much more than that. It's a fantastic spot for a business lunch, a place to reconnect with old friends over cocktails or wine on the veranda, and an excellent choice for enjoying our Burger and Beer Specials on Thursday nights. 

Beyond its role in holiday seasons, the Golden Lamb stands as a cornerstone of the Downtown Lebanon area every day. Come experience it for yourself.