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Paul Foster's Michelin Star restaurant in Stratford has also opened a Cookery School and Chef's Table for which Paul has chosen Robert Welch knives and cutlery.
Paul became passionate about food at a young age, helping to cook in his parent’s pubs in Coventry. He now has over 18 years’ experience in some of the most progressive restaurants in the world, including The French Laundry, Restaurant Sat Bains, Le Manor aux Quat’Saisons and WD50. Paul’s career path has helped to shape his food philosophies and cooking style, which can be described as ‘modern British with a focus on purity of flavour’. Paul’s hard work has lead to a successful career; he has achieved 3 AA rosettes, a place in the top 50 UK restaurants in The Good Food Guide, and most recently, a Michelin Star.
To create a dining restaurant using the best produce, served in a relaxed atmosphere where guests can sit back, relax and enjoy the dining experience. The ground floor is home to the restaurant, with bare timber and whitewashed walls off-set with opulent “chesterfield-style” seating and dark blue accents. Salt won its first Michelin star on 1st October 2018, a little over a year after opening.
Upstairs, Owner and Head Chef Paul Foster has opened a cookery school which doubles as a Chefs Table for groups of up to 10 people. Following the simple décor principles from the restaurant of natural timber and white walls, the cookery school adds black gloss cabinets and induction hobs to complete the look.
Situated on Church Street in Stratford-upon-Avon, Salt opened its doors on 18th March 2017. Paul Foster took a great risk; leaving his position as head chef at Mallory Court in Leamington Spa – where he had been for two years – in order to launch a Kickstarter campaign.
The Michelin Guide says: “Set in the heart of town is this lovely little restaurant with whitewashed walls, exposed timbers, flagged floors and a wood-burning stove to keep things cosy in winter. Its simple look and laid-back atmosphere are in perfect harmony with the honesty and purity of the cooking, as is the friendly, fuss-free service.
“To really get in on the action sit in the rear of the two rooms, opposite the open kitchen, where you can watch the chef crafting assured, unfussy dishes which showcase precise techniques and restrained originality. First-rate ingredients are carefully sourced and flavours are clear and defined. The weekday lunch is great value and the weekend tasting menus show the chef’s creativity to the full. In warmer weather, arrive early for drinks beside the raised beds in the small courtyard.”
Paul has selected Kingham Cutlery and Signature Book Oak Knife Block Sets. Speaking of why he chose sets of Signature knives for the cookery school, Paul said: "the main reason that my chefs and I are fans of them and have been using them regularly."