Restaurant is town's first recipient of Michelin star - The Stratford Observer
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20th Aug, 2022

Restaurant is town's first recipient of Michelin star

Laura Kearns 21st Oct, 2018

A RESTAURANT in Stratford is celebrating the award of its first Michelin Star.

Salt, which opened in the town a year ago after a £100,000 Kickstarter funding campaign, has scooped the accolade alongside 20 other restaurants across the UK.

It is the first time a restaurant in the town has received a Michelin star which is recognised world-wide as the highest certificate of culinary excellence.

Chef Paul Foster – who has appeared on TV programmes such as Saturday Kitchen and Great British Menu – said it was the start of a new chapter for his Church Street restaurant.

The dad-of-two from Kenilworth said: “I’m absolutely delighted to receive my very first Michelin star. This is a dream of a lifetime and something I’ve been working towards my whole career. I’m incredibly proud of everything my team and I have created but I couldn’t have got to where I am today without the support of my family, friends and fellow chefs.

“Salt is now entering an exciting new era.”

The restaurant launched last March after more than 600 people pledged money to support it. They received different rewards – such as a copy of his cookbook, also named ‘Salt’ or a meal at the restaurant – in return for donating money.

The Michelin-starred restaurant serves up dishes including Otterburn mangalitza pork with caramelised cauliflower and crispy yeast; Quince & rose geranium custard tart with celery sorbet; and Sweetcorn ice cream with buttermilk, shortbread, and blackberries.

Paul learnt to cook in the Coventry pubs ran by his parents – The Painted Lady, The Earlsdon Cottage and Churchills. His mother would help him bake cakes which he then sold to the pub’s bouncers.

He then went on to study catering at Henley College and work at the former Haigs Hotel in Balsall Common and then became head chef at Mallory Court Country House Hotel in Leamington.

When he first opened Salt, Paul told the Observer: “I’ve always wanted my own restaurant, where I can have total freedom to create top quality food and serve it in a relaxed environment.”

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