Phil buys into idea of running Paris House

Michelin starred chef Phil Fanning
Michelin starred chef Phil Fanning

The head chef at Woburn’s restaurant Paris House believes he has the recipe for success after buying the business.

Phil Fanning has purchased Bedfordshire’s only Michelin-starred restaurant which was previously owned by the 10 in 8 Fine Dining Group until its recent liquidation.

The restaurant, set in 22 acres of stunning deer park on Duke of Bedford’s estate at Woburn, will be managed as a family business by Phil and his wife Claire, backed by father-in-law and businessman Nik Millard.

Recently voted in the Top 100 of the UK’s best restaurants by review site Top Table, Paris House blends modern culinary techniques with the finest seasonal produce.

Phil joined Paris House in 2010 following a meteoric rise through the ranks.

Starting his career as a finalist on the BBC’s Junior Masterchef as a young teenager in 1997, Phil went on to work at Danesfield House, The Compleat Angler and The Vanilla Pod.

By 29, Phil received an Acorn Award, which recognises future stars of the hospitality industry under 30.

Just three years after joining L’Ortolan restaurant as a junior chef de partie in 2007, he was appointed head chef of Paris House. Within a year he had won a Michelin star, three AA rosettes and recognition in the Good Food Guide.

Paris House is steeped in history. It was built in 1878 in a timbered mock-Renaissance style in Paris. The 9th Duke of Bedford then bought the house and shipped it piece-by-piece to the UK where he reconstructed it in Woburn Park. It has enjoyed a vividly colourful history on the estate before becoming a restaurant in 1983.

Phil said: “I have enjoyed three fantastic years as head chef at Paris House during which time the restaurant has won numerous awards including a Michelin Star.

“I am delighted to have been given the opportunity to own and run it as a family business and I am fortunate to be backed by a very talented and creative team. Together we look forward to further developing our menus and welcoming yet more customers through our doors.”

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