Herts &amp; Beds

Just ten months after taking on his first Head Chef tole at the tender age of 29, Phil was awarded a Michelin Star. Then in 2014 he bought out <a href="https://herts.muddystilettos.co.uk/little-black-book/directory/paris-house-woburn/" target="_blank" rel="noreferrer noopener">Paris House</a> and has been putting his creative flair on the seasonal tasting menus there as Executive Chef ever since. We managed to snatch him away from the kitchen for a quick chat!



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="947" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Phil-Fanning-paris-house-1000x947.jpg" alt="Phil Fanning owner and head chef at Paris House" class="wp-image-77909" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Phil-Fanning-paris-house-1000x947.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Phil-Fanning-paris-house-800x757.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Phil-Fanning-paris-house-555x525.jpg 555w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Phil-Fanning-paris-house.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



Your first ever kitchen job was&#8230;



Work experience at Danesfeld House Hotel near Henley, which led to a summer holiday job. Many years later I ended up working for the Head Chef Michael MacDonald at his newly opened restaurant, The Vanilla Pod in Marlow, so it was a good start!



Career highlights?



Winning the Acorn Award (which identifies the brightest talents in the hospitality industry under the age of 30); achieving 3AA rosettes; being appointed Head Chef at Paris House and still being here running a strong and successful business.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Stag-house-1000x667.jpg" alt="Paris House and stag outside" class="wp-image-76903" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Stag-house-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Stag-house-800x533.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Stag-house-788x525.jpg 788w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Stag-house.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Paris House</figcaption></figure>



Describe your cooking style and what diners can expect from a meal at Paris House&#8230;



The seasonality and quality of ingredients we use are at the heart of everything we create here at Paris House. My love of refined Japanese cooking techniques is piviotal in getting the best out of each ingredient and achieving maximum flavour in every dish. Our Tasting Menu takes guests on a journey of flavours and textures that evolves as the meal unfolds – we start with incredible ingredients and aim to make them even better.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Duck-A-20230303-_NM_6684-1000x667.jpg" alt="Paris House duck dish" class="wp-image-76907" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Duck-A-20230303-_NM_6684-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Duck-A-20230303-_NM_6684-800x533.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Duck-A-20230303-_NM_6684-788x525.jpg 788w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2022/06/Paris-House-Duck-A-20230303-_NM_6684.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>Duck dish from the Paris House menu</figcaption></figure>



Most memorable moment at work?



Opening night at Paris House: a broken oven, three quarters of a working stove and the mains water turning of just before service! All while the Guest of Honour, Raymond Blanc, was wandering around the kitchen, telling me to cook my duck breasts more slowly&#8230;



Ever cooked for any celebs?



Ian Wright once dined on the Chef’s Table. He was invited as a guest, so we didn’t know he was coming. When he sat down and we realised who he was, I phoned my wife, Claire, (a huge Arsenal and Ian Wright fan), who was at home looking after our newborn baby. She was so excited that she grabbed her Arsenal shirt and drove straight to Paris House with babe in arms to get an autograph!



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="861" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Chefs-at-Paris-House-1000x861.jpg" alt="Chefs at Paris House in black and white" class="wp-image-77914" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Chefs-at-Paris-House-1000x861.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Chefs-at-Paris-House-800x689.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Chefs-at-Paris-House-610x525.jpg 610w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Chefs-at-Paris-House.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption>The Paris House chefs hard at work</figcaption></figure>



Biggest mistake you’ve ever made at work?



Forgetting to plan or order ingredients for Paris House&#8217;s re-opening in January after a Christmas closure&#8230; oops! That was a high pressure prep day to say the least, but it was a very restful Christmas break!



You’re tired, hungry and impatient – what do you cook for dinner?



Microwave Chicken Super Noodles, chopped up brie, bacon bits and frozen peas – yum!



What would you cook for a date night dinner?



Baked Camembert, Ribeye steak (cooked blue), garlic mushrooms and beer battered onion rings – classic, quality fare and the way to my wife’s heart!



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Steak-amirali-mirhashemian-eRyMytuT0yg-unsplash-1000x667.jpg" alt="Steak sliced with tomatoes and onions on a wooden board" class="wp-image-77918" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Steak-amirali-mirhashemian-eRyMytuT0yg-unsplash-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Steak-amirali-mirhashemian-eRyMytuT0yg-unsplash-800x533.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Steak-amirali-mirhashemian-eRyMytuT0yg-unsplash-788x525.jpg 788w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Steak-amirali-mirhashemian-eRyMytuT0yg-unsplash.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



Favourite chef and why they inspire you?



Thomas Keller of The French Laundry; a totally dedicated Master Craftsman. He has an inspirational ethos towards ingredients, suppliers, work ethic and team.



All-time favourite cookbooks?



Gary Rhodes&#8217; New British Classics – for the ‘bomb proof’ classic British recipe; The French Laundry or Eleven Madison Park – for awe-inspiring beauty; Kitcho: Japan’s Ultimate Dining Experience – for a completely alternative view on what food and cooking is all about.



Favourite type/nationality of cuisine and why? 



Japanese, Sushi – anything with Unagi.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="759" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Sushi-louis-hansel-CQQS9qJkCv4-unsplash-1000x759.jpg" alt="Plate of Sushi on marble surface" class="wp-image-77912" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Sushi-louis-hansel-CQQS9qJkCv4-unsplash-1000x759.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Sushi-louis-hansel-CQQS9qJkCv4-unsplash-800x607.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Sushi-louis-hansel-CQQS9qJkCv4-unsplash-691x525.jpg 691w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/Sushi-louis-hansel-CQQS9qJkCv4-unsplash.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



Best kitchen gadget you own?



The Onepot pressure cooker. It&#8217;s a fabulous piece of equipment that requires a bit of mastering. But once you get the hang of it, it opens the door to a huge range of quick, easy and interesting new techniques, like cooking sushi rice, slow cooking BBQ ribs or a beautiful braised pasta carbonara.



And, while it&#8217;s not a gadget as such, I made my own damascus steel knife recently with <a href="https://www.blackberryforge.com/" target="_blank" rel="noreferrer noopener">Blackberry Forge</a> in Hatfield, Herts. It&#8217;s not perfect and has its little quirks but was designed with my very specific needs in mind. It’s razor sharp and extremely satisfying to use.



Most underrated ingredient and why?



The globe artichoke &#8211; a delicious seasonal ingredient. They&#8217;re a bit of a faff to prepare but well worth the effort in my opinion. Whether baked, boiled or pickled, as a side, main or garnish, They are very versatile, and a great absorber of flavour.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="651" src="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/artichoke-martin-adams-5XXfyMMan84-unsplash-1000x651.jpg" alt="Globe artichokes in a wooden crate" class="wp-image-77916" srcset="https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/artichoke-martin-adams-5XXfyMMan84-unsplash-1000x651.jpg 1000w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/artichoke-martin-adams-5XXfyMMan84-unsplash-800x521.jpg 800w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/artichoke-martin-adams-5XXfyMMan84-unsplash-807x525.jpg 807w, https://dev.muddystilettos.co.uk/herts/wp-content/uploads/sites/2/2023/06/artichoke-martin-adams-5XXfyMMan84-unsplash.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



Favourite local foodie spot?



We love a stop at <a href="https://woodenhillcoffee.co.uk/" target="_blank" rel="noreferrer noopener">The Wooden Hill Cafe</a> in Ampthill on a dog walk and there have been a couple of great new openings locally, including find dining Indian, <a href="https://www.raiwoburn.com/" target="_blank" rel="noreferrer noopener">The Rai </a>in Woburn and <a href="https://www.instagram.com/yakamozmezebar/" target="_blank" rel="noreferrer noopener">Yakamoz Meze Bar</a> in Ampthill. Our absolute favourite though is <a href="https://www.akasaka.co.uk/" target="_blank" rel="noreferrer noopener">Akasaka</a> in Milton Keynes in neighbouring Bucks for Japanese and Korean Fusion food. 



Dish you’re most proud of?



Our bread at Paris House! It&#8217;s been a ten year labour of love, but we feel we have now reached a level of consistency that we are proud of.



Top cooking mantra?



The 6 Ps: Pre | Preparaton | Prevents | Piss | Poor | Performance



Dishes every home cook should master&#8230;



Risotto for the hugely varied flavour combinations, plus it&#8217;s quick, healthy and one of life’s little pleasures. And The Sunday Roast: one of the good reasons in modern life that kids should always want to come home!



Try Phil&#8217;s cooking at <a href="https://herts.muddystilettos.co.uk/little-black-book/directory/paris-house-woburn/">Paris House</a> in Woburn, either with a tasting menu or special occasion Chef&#8217;s Table option.

What’s Cooking? Phil Fanning, Paris House, Woburn

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