December 18 2014 Latest news:
Wednesday, January 15, 2014
One of Suffolk’s most high-profile chefs is to leave the county as he pursues his long-term goal of securing a Michelin star.
Paul Foster will cook his last meal at the Tuddenham Mill hotel at the end of February having been head chef at the west Suffolk venue since 2010.
It was the 31-year-old’s first role as a head chef after learning his trade in restaurants around the world, and he has won a host of accolades during his time at the hotel near Newmarket.
He has now been recruited by the Mallory Court Hotel in Warwickshire, where he has been charged with regaining the Michelin star it lost in the autumn.
Mr Foster said it would be “incredible” to achieve the accolade, adding: “Tuddenham Mill has been a fantastic platform for me as a first head-chef role. I have been able to hone my style and build a great team of chefs around me.
“However, it wants to move in a different direction and offer a broader range of food in the restaurant. I think this suits its customer base.
“I was looking for somewhere I could take my food and evolve it further, and I feel Mallory Court is the perfect place for me to grow as a chef.”
Mr Foster has taken Tuddenham Mill from a one to three AA rosette hotel during his time there, as well as winning a prestigious Acorn Award and the Observer Food Monthly Young Chef of the Year 2011. He was also invited to appear on BBC2’s The Great British Menu.
He trained at Henley College in Coventry, and has since worked at restaurants in France and New York.
A spokesman from Tuddenham Mill said: “Paul has produced some amazing food, given us a third AA rosette as well as earning many of his own awards, accreditations and media appearances along the way.
“Paul remains with us until the middle of February, delivering his unique style of food, whereafter the menus will start to be evolved with our new head chef.”
Last year Mr Foster was part of a team of chefs and restauranteurs that climbed to the summit of Mount Kilimanjaro in aid of Farm Africa.