National Chef of the Year 2017 finalist Paul Foster, is the chef patron of Salt, his first restaurant funded through the crowdfunding site, Kickstarter.

The campaign, backed by Sat Bains, was a success and is said to serve fine dining food in a relaxed atmosphere when it opens. Paul decided at just 10 years old that he would become a chef and has trained with the likes of Raymond Blanc and Sat Bains. Until earlier this year Paul was head chef of The Dining Room at Mallory Court in Warwickshire before stepping down to pursue his dream of opening his own restaurant.

Are you nervous about cooking live at The Restaurant Show?

I think last year cooking in front of the massive crowd helped as I'm not concerned about it this year. I found it easy to zone out and focus on the food.

This is your second time you have made it through to the finals, what made you want to do it again?

I entered again as last year I came second and I had to give it another shot to go one better and win.

>>> Find out more about Paul

Who have been your greatest influences?

My biggest influences are, Sat Bains and Thomas Keller.  Both chefs pallets and food philosophy's have thought me so much. The both have a desire to create the most tasty delicious food, and don't take themselves to seriously.

How do you let your personality come out in your cooking?

My food is simple, natural and all about the flavour.

What are your plans for the future, where do you want to be?

In the near future I am opening my restaurant Salt in Warwickshire and I aim to make it a restaurant people associate with fantastic tasting food in a relaxed atmosphere.

>>> Read more about this year's finalists here

On Tuesday, October 4 a new National Chef of the Year will be crowned. We take a closer look at this year's finalists hoping to produce winning dishes at the final at The Restaurant Show, which will impress the judging panel.