Over the last 25 years Head Chef Paul Hugo has helped make the Saltaire UNESCO Heritage Site not just a beacon for art, history and culture, but a focal point celebrating the region’s incredible food heritage. After gaining experience across the hospitality sector in pubs, hotels, fine dining restaurants and even Burnley FC, he joined Salts Diner as a Chef de Partie and progressed to the Head Chef role.
“I think most chefs start with a dream to have their own restaurant, but on arriving at Salts Mill, I knew I had found my place and even after nearly 25 years, I still have a passion for the job, the people and cooking,” says Paul. “I’m blessed to have a great team, who I see as a family and it is a great joy to work closely with them to develop dishes, specials and help them grow as people. Even now, I still get a buzz from being in the kitchen.”
When did Saltaire become a UNESCO heritage site?
Opening in 1853 by the River Aire to the north of Bradford in the west of Yorkshire, Salts Mill successfully produced cloth and textiles for over 130 years until 1986. The iconic mill and model village was purchased and renovated by the late Jonathan Silver in 1987, who with some help from his artist friend David Hockney, re-imagined it into a place where history, food, art, culture and commerce happily collide. To this day, David’s famous work can be enjoyed across all five floors of Salts Mill.
Appreciated by hundreds of thousands of visitors each year, the area known as Saltaire became a UNESCO World Heritage Site in 2001 with its magnificent buildings, cobbled streets and architecture reflecting the important role played by the textile industry in economic and social development.
In addition to exhibitions, galleries, museums, antique shops and other retail businesses, the Salts Diner and Café into the Opera offer the finest hospitality to visitors.
What we offer to our guests?
“Salts Diner is our centrepiece restaurant. It’s a beautiful bustling space where guests can enjoy coffee and cake or embark on a stunning three-course menu. Upstairs in the café it is more about light bites, hummus, sandwiches and snacks. Around 95% of the dishes we produce are freshly made in our kitchens, which alongside our incredible local suppliers, ensures our food is unique and celebrates the best of the region.”
“We make our own burger patties and our own pizza dough and work with a local butcher who creates our special sausages to accompany our much-loved colcannon mash. We offer a classic roast on a Sunday, fantastic Greek and Caesar salads, and have weekly specials.”
“We use a lot of the Country Range products from the seasonings and sauces to the other vital everyday pantry ingredients. The Dijon Mustard is a particular favourite of ours and we use it in plenty of our dishes on a daily basis, including the patties for our much-loved Saltburgers.”
Find out more information about Salts Diner.