Elite Chef Recruitment

Stage – Paris House in Woburn Head Chef – Phil Fanning 1 Michelin Star 3 AA Rosette www.parishouse.co.uk My latest Stage took me to the stunning Paris House in Woburn. Not only is the food remarkable but so is the story of the building. Originally built in 1878 in Paris, the timber framed building was dismantled and shipped to the stunning grounds of Woburn Park at the end of the 19th Century. Alan Murchison purchased Paris House at the end of 2009. Coupled with a year’s hard work and a great local reputation Alan, Phil and the team not only achieved 3 AA Rosette’s but were recently awarded a prestigious Michelin Star in the 100th year of the Great Britain and & Ireland Michelin Guide When I arrived at Paris House Phil introduced me to the team who were all extremely welcoming, I could tell straight away he had a solid team of chefs, all of whom were busy getting on with the mornings mise en place. Throughout the day I saw many dishes being prepared and leave the pass in immaculate fashion, described as ‘retro, classic’ using locally sourced organic produce, every dish is well deserving of its newly acquired Michelin Star. My favourite had to be Phil’s take on ham egg and chips; the dish consists of Parma and smoked ham terrine with Thai spiced pineapple Carpaccio, purple potato chips, quail egg and bacon powder.

After a busy day in the kitchen I managed to prise Phil away from the stove for quick 60 seconds on the clock..... Phil, where in the world are you from? High Wickham Where have you previously worked? Vanilla Pod in Marlow, as well as doing stints at Dainsfield House and The Complete Angler and obviously L’Ortolan with Alan. Which chef influenced you the most? Tomas Keller What was your best ever meal? Easy, The fat Duck What’s your favourite cookbook? Dessert Cuisine of Oriol Balaguer What is the next restaurant you want to visit? Either Pied a Terre, The Ledbury or Hibiscus, if I had to choose one it would be Pied a Terre Who would be in your fantasy brigade? Larder – Heston Blumenthal (The Fat Duck) Garnish – Gordon Ramsay (Royal Hospital Road) Fish – Alan Murchison (10 in 8) Meat – Daniel Clifford (Midsummer House) Pastry – Simon Jenkins (Coworth Park) Where would you go on a stage? The French Laundry If you weren’t a chef what would you be? I would love to have been an engineer but I’m not great at Maths so maybe an inventor What would be your advice to anyone looking to get into the industry? Make sure you’re doing it for the love! I would like to say a massive thank you to Phil, Alan and the team for allowing me into their kitchen for the day, it was a great experience and I look forward to visiting again soon Paris House is open from Tuesday dinner through to Sunday lunch, serving Menu Du Jour, a Midweek Dinner Menu, A la Carte, Gourmand Tasting, Vegetarian Gourmand and Prestige Tasting menu’s. Please visit www.parishouse.co.uk for more information. If you’re interested in working alongside top quality chefs such as Phil Fanning and Alan Murchison send your CV to andy.sinclair@p-r-c.co.uk or call Andy Sinclair on 01202 203150