Paul Croasdale, former Head Chef at Alyn Williams at the Westbury and one of the country’s up and coming chefs, has joined the Flitch of Bacon as Chef Patron.
Home from home
Originally from Abersoch in North Wales (pictured), Paul started out washing dishes as a schoolboy and knew that he wanted to be a chef. Working from an early age at the Michelin starred Devonshire Arms in Bolton Abbey under Michael Wignal, before moving on to the Box Tree and Longridge restaurant before heading off travelling around Australia for a year where his experiences of local food and foraging became his ethos.
Natural, approachable, inspiring
On returning to Britain Paul worked with Mark Jordan at the Atlantic Hotel in Jersey, until the bright lights of London called, to work for Jason Atherton at the Michelin starred Berners Tavern. More recently, Paul has worked for Alyn Williams at the Westbury and as head chef of this acclaimed Mayfair hotel his food, influences and inspirations evolved at this one Michelin-starred restaurant with four AA rosettes.
Fresh, seasonal, unpretentious
Paul’s ethos celebrates the highest quality ingredients, grown in the larder of Essex, with seasonally changing restaurant menus served in an unpretentious and informal setting that welcomes all.
Paul’s menus respect the heritage and story of the Flitch of Bacon, showcasing foraged foods, local meats, sustainable seafood, with simplistic intervention to produce clean flavours and exciting tasting menus.
Warm, welcoming, relaxing
Paul’s kitchen and pass are very much part of the dining room, designed to allow diners to see the quality of what is being prepared for them as well as adding some theatre and kitchen dynamics into the whole dining experience.
Paul and his team always offer a warm welcome and wonderful dining experiences with a fabulous range of menus including a Tasting Menu, Sunday lunches among others, as well as a calendar of exclusive events throughout the year that includes game evenings, foraged events and supplier collaborations.