Paul Foster started life as a chef at Henley College Coventry and went on to work at several restaurants around the Midlands area before completing a year at Le Manoir Aux Quat’ Saisons in Oxfordshire. In 2006 he won the William Heptinstall Award which gave him the opportunity to undertake stages at L’Auberge de l’Ile in France, WD50 in New York and The French Laundry in California.
On his return to the UK, the chef started as sous chef for Sat Bains - his biggest inspiration to date. Bains encouraged Foster's creative development and taught him that taste, flavour and quality of ingredients should be a chef’s paramount focus.
In 2010, Foster took on his first head chef role at Tuddenham Mill in Suffolk where he achieved many accolades including 3 AA rosettes, The Good Food Guide 2011’s UK Best Up and Coming Chef, and Observer Food Monthly Young Chef of the Year 2011. After four years spent honing his style, he returned to his home county to take the role of head chef at Mallory Court, Warwickshire in 2014.
The chef is currently working on one of the biggest challenges of his career, having stepped down at Mallory Court in April 2016 to fulfil his dream of opening his own restaurant and after a successful crowdfunding campaign, he is now well on his way to achieving that dream. His restaurant, Salt, will be based in South Warwickshire, serving high quality food and offering a relaxed, friendly environment.
Paul is very excited about National Chef of the Year which is one of the most prestigious competitions in the UK. He has entered to win and considers the possibility of him having his name alongside other amazing chefs like Gordon Ramsay and Mark Sargeant to be an absolute honour.