1 Michelin Star 2011 – 2014
6, 8 and 10 course tasting menus feature classic recipes given an imaginative modern makeover; dishes are boldly flavoured and artistically presented. Service is slick and unobtrusive.
3 Rosettes 2011 – 2014
Chef Co-patron Phil Fanning has fully absorbed the present day discipline of using culinary techniques creatively to enhance the natural characters of impeccable regional produce.
Top 50 Restaurants 2014
Fanning’s new role has given him the confidence to create some startling, risky culinary feats. His show-stopping, witty spin on gammon and pineapple is a welcome blast from the past, but he can also cook in the present tense: witness Hamachi fish matched with assorted seaweeds, strands of daikon, capsules of olive oil and a quenelle of miso sorbet
Rated 15/20 – 2014 Service was excellent: friendly and capable. I enjoyed the inventive cooking at Paris House, its young kitchen team clearly having considerable talented
Phil Fanning – 2011 In the 28 years since Caterer began recognising the brightest talent in hospitality, just 810 people who work in the industry have ever earned the right to attach the words “Acorn Award Winner” to their CV, in a sector that employs almost two million. Many of those, including such stellar names as Marco Pierre White, Marcus Wareing and Michael Caines, have gone on to become major figures in the industry.
November 2014 http://www.bbcgoodfoodshowlondon.com/ “Michelin Star Chef Phil Fanning is one of the bright young things in the British food scene. His style is distinctly contemporary, without falling into the trap of being modern for the sake of being modern and he tempers his classical French roots with far-reaching ingredients and an eye for theatrical mischief.”
September 2014 “Our special guest, Phil Fanning is a Michelin-Starred Chef and runs masterclasses in foraging for foods and seeking out natures hidden tasty treats…”
August 2014 http://www.stylist.co.uk/ “Set in a 22-acre deer park, this Michelin-starred restaurant is running a summer garden tasting menu full of herbs, edible flowers and vegetables harvested on-site. We’re excited by the mackerel with oyster leaf, dill and cucumber, as well as the leeks with parsley oil and leafy celery.”
April 2014 www.dunstabletoday.co.uk “Phil is passionate about using local produce. Not only does he have high expectations but he also believes in supporting local suppliers. The herbs, salad and fruit often come from outside the back door, the venison from the Woburn estate, and he has scoured the area to source top quality ingredients for a six-course spring tasting menu.”
“Michelin Star Chef Phil Fanning is one of the bright young things in the British food scene, he began cooking at an early age and even made an appearance on Junior Masterchef as a finalist in 1997. His style is distinctly contemporary, without falling into the trap of being modern for the sake of being modern. He tempers his classical French roots with far-reaching ingredients and an eye for theatrical mischief. ” – Great British Chefs
In her career Claire has worked for some of the countries finest restaurants and industry figures, including Tom Kerridge’s two Michelin Starred Hand and Flowers and Heston Blumenthal’s Hinds Head in Bray. This experience coupled with her love for fine food and wine and a passion for top quality service makes her an inspirational figurehead for the team at Paris House
Paul is an extremely creative Chef with a wealth of experience gleaned from working in Michelin Starred Restaurants both in Europe and the UK, including The Kitchin, Martin Wishart and North Road. Driven by an unbridled passion for top quality produce and the latest innovations in the industry, he can regularly be found wandering around the Deer Park hunting out the most natural and seasonal of ingredients to weave into his latest creation.
Neil’s passion and knowledge for fine wines stands him apart from the majority of his peers, but his unpretentious approach to the subject means that even the most inexperienced can appreciate the finest examples from this sometimes formidable world. This knowledge in conjunction with his time in the industry and business experience makes Neil a powerful driving force for Paris House.
Matthew has a true love for hospitality and customer service which has been developed from a wide and varied career in the catering industry, including a number of management positions in 4 star luxury properties through to heading up the sommelier development program for Accor one of the largest international hotel groups. This experience paired with a warm and friendly approach to service make him an extremely engaging and entertaining host.
Carly’s passion for customer service is born from her extensive management experience in high-end retail. Her warmth and friendliness coupled with her eye for detail and drive for consistency makes her a great voice for the business, overseeing the reservation process, the marketing program and the management of corporate relationships.
Keith Grant was born in Liverpool on 10 August 1930. Educated at Bootle Grammar School, he left at the age of thirteen to work in the local Co-op. He received his first opportunity to practise as a painter while doing National Service in the RAF. In turn, classes at the Working Men’s College, Camden, enabled him to enroll at Willesden Art School (1952-55). Going on to the Royal College of Art (RCA) (1955-58), he studied under Colin Hayes, John Minton, Kenneth Rowntree and Carel Weight, and gained a silver medal for mural painting.
His work demonstrates a Pre-Raphaelite attention to detail, yet his paintings are drawn more from memory and experience, and skilfully interpreted as a sensation of a particular time and place, and as a celebration of island life. The power of these works lies in the simplicity of the subject, exquisitely realised.
Michael Kenna looks for interesting compositions and arrangements within the natural landscape. He is drawn to certain times of day and night, preferring to photograph in the mist, rain and snow clear blue sky and sunshine do not inspire him. He only photographs his work in black and white, as he believes that,
Paris House was originally built in 1878 as part of The Paris International Exhibition called ‘The Streets of Nations’ and located on the Rue des Nations (next to the Quai d’Orsay) in Paris. It was boarded on each side by 28 pavillions representing 28 countries.
The house, designed by Gilbert Redgrave and built by William Cubitt & Son, was based on the Renaissance half-timbered architecture of the Cheshire region of England and was erected in prefabricated sections of the Tudor style and pegged together. The 9th Duke of Bedford fell in love with the building, had it dismantled, shipped piece by piece to its current home and rebuilt in the stunning grounds of Woburn Abbey.
On arrival at Woburn the building was mainly used as accommodation for staff. Duchess Mary Russell of Bedford, the wife of the 11th Duke, also used it as a hospital and it soon became affectionately known locally as the ‘Tonsil Hospital’. The Duchess, known as “The High Flying Duchess” because of her passion for planes, invited a pilot who had rescued her when she crashed her plane in to the desert, to use the house for accommodation. He lived there until 1937 when, at the age of 71, The Duchess disappeared after leaving Woburn Abbey in a De Havilland Gipsy Moth plane, which crashed into the North Sea.
During the second World War the house played host to many notable guests. During this time Paris House welcomed The Queen Mother’s brother, King George VI, Queen Elizabeth (as she was then), General de Gaulle and Dennis Sefton Delmer – Director of Special Operations during the war and the first British journalist to interview Adolph Hitler.
In the years that followed, Paris House enjoyed a colourful culinary history. In 1983 it was acquired by Peter Chandler, the first English apprentice to celebrated chefs Albert and Michel Roux.
The new Paris House opened on the 10th February 2010 under the culinary leadership of Executive Chef, Phil Fanning, awarded a Michelin Star just 11 months after opening. In 2013 Phil and his wife Claire took over the ownership of the restaurant and are privileged to have the opportunity to follow in the footsteps of the late Peter Chandler who formerly ran Paris House.