The 31-year-old chef, will make the transition at the end of February. He believes Mallory Court is ‘the ideal place to grow and mature as a chef’.
“I’m excited about carrying on with the amazing things that Simon Haigh has achieved there,” said Foster. “We share the same philosophy - The Dining Room focuses on fresh, contemporary flavours with menus that are constantly evolving, very much like my own style of food where the emphasis is on purity of flavour and using wild and seasonal ingredients.”
Foster’s career has included periods at Le Manoir aux Quat’Saisons and Restaurant Sat Bains, and stages at WD50 in New York, The French Laundry in Napa Valley and L’Auberge de L’Ile in Lyon.
He joined Tuddenham Mill in 2010 - his first position as a head chef - raising the restaurant from one to three AA Rosettes in 18 months. “Working at Tuddenham Mill has been a fantastic experience and has enabled me to hone my style, but I was looking for somewhere I could take my food and develop it further,” the chef added.
Eden Hotel Collection comprises seven luxury hotels and spas including Buckland Tout-Saints Hotel in Devon; The Kings Hotel in Chipping Campden; The Arden Hotel in Stratford-upon-Avon; Brockencote Hall Hotel in Worcestershire; The Greenway Hotel and Spa in Cheltenham; and The Mount Somerset Hotel and Spa in Somerset.
Speaking of Foster’s appointment, the hotel group’s managing director Mark Chambers, said: “We’re delighted that Paul is joining us. This key appointment marks an important stage in Mallory Court Hotel’s hugely successful journey to become one of the most respected fine-dining venues in the Midlands.
“It has been a particularly complex and thorough process but I am convinced that, under the mentorship of Simon Haigh, Paul’s flair, passion and commitment will make him a valuable asset to the business.”
Eden’s F&B director Simon Haigh added: “Finding the right person to replace John Footman has not been easy and it’s a decision we’ve not taken lightly.
“The multi-award-winning Dining Room is one of the region’s most celebrated restaurants and has garnered a number of accolades, including three AA dining rosettes. We wanted someone who could build on that reputation and we feel confident that Paul is the right man for the job. He’s a great talent and his enthusiasm is infectious.”
Last year, Foster was part of a team of chefs and restaurateurs that made it all the way to the summit of Kilimanjaro in aid of Farm Africa. Read more about that here.
UPDATE: Foster is to be replaced by Lee Bye, who takes over the Mill as head chef on Monday 17 February. Bye worked with Foster as his sous chef for two years.