I'm launching a kickstarter campaign for a fine dining restaurant with a relaxed atmosphere - I would really appreciate your support

Paul Foster

About

Welcome to my website.

I treat my site as more of a constantly evolving diary, than a general blog, and started by sharing my culinary experiences and thoughts on relevant industry-based topics. The blogs are my opinion, and mine alone, and as a driven chef, you will probably pick up on how passionate I am about what I do. I take my job very seriously and I'm sure like-minded people can empathise with that.

Most of the time, the blogs will include menu changes, new recipes and photos of dishes, but I will also share my experiences of eating or working at other restaurants. I will only blog about another restaurant if I've had a positive experience as I'm not a restaurant critic, and I want to take the opportunity to compliment my peers if I enjoy what they're doing. I think the catering industry has a solid network, and for most chefs it's about supporting and promoting each other. I'm really interested in networking with people in my industry to share ideas, experiences, and even good suppliers - at the end of the day, we all have the same passion and goal - to create amazing dishes using the best resources available.

Bit about me...........

I started life as a chef at Henley College Coventry when I was 16 years old. After college I got my first job in a small two rosette restaurant near Coventry, (formerly Haigs Hotel) working one on one with the head chef Paul Hartup. This was a great start for me to work under a well trained classically trained chef.

From Haigs I moved to Le manoir aux quat saison and worked on the cold and hot starters, the garnish section, and in the pastry under the very talented Benoit Blin. This was a huge eye opener for a young chef so used to being in the kitchen with one other person - it was a fantastic experience and helped shape me into the chef I am today (I can still hear Gary Jones voice in my head).

After this I moved around two and three rosette restaurants in the Midlands but a major turning point in my career was winning the William Heptinstall award which allowed me to stage at WD50 in New York, The French Laundry in California and L'auberge de lille in Lyon.

In 2008 I moved to Nottingham to work for Sat Bains as Sous Chef. This opportunity was the highlight of my career, and I learnt a huge amount working under Sat and Head Chef, John Freeman, and have great respect for them both. One of my proudest moments at Sat's was being part of the team when we gained 5 rosettes from the AA. This accolade isn't easy to attain, which made it all the more special when we achieved it.

In March of 2010 I took on my first Head Chef role at Tuddenham Mill in Suffolk; a beautiful converted water mill dating back around 1000 years. I would describe the style of my food as natural modern British, with the focus on purity of flavour and using wild and seasonal ingredients. After a successful 4 years achieving 3 AA rosettes, 6/10 in the Good Food Guide, Top 50 in the UK in the Good Food Guide, an appearance on BBC 2's Great British Menu and BBC1's Saturday Kitchen, and winning Observer Food Monthly Young Chef of the year and The Good Food Guide best up and coming chef I decided it was time to move on to pastures new.

In February 2014 I took over as Head chef of the Dining room at Mallory court. An exciting and amazing opportunity to further my career and take the natural step up into the Relais Chateaux property. I have long admired Mallory Court as I grew up down the road, and have always had huge respect for Simon Haigh and everything he achieved there, I certainly have some huge boots to fill, but I do love a challenge.

I have included a comments section on all of my blogs so if you agree or disagree please feel free to add your opinion (be nice). If you want to contact me direct then there is a comments section which will go direct to my email address and I will always answer personally.