Chef Paul & Val

We are Paul and Val Bridgestock. 

Originally from Cambridge and Lincoln respectfully, we moved to Axat in the Aude (11) Department about 25 years ago and have been married for over 30 years.  Our family comprises three cats and two dogs.  

We created the Quatre Saisons (Four Seasons) award winning restaurant and B&B in our 18th century stone house in Axat.  With a roaring wood fire and the restaurant lit just by candlelight, it was a romantic and relaxed place.  Paul trained in Michelin star restaurants including under the great Raymond Blanc.  His culinary hero, however, was Gary Rhodes who was a good friend and whom is sorely missed.  It was from him that Paul really learnt to value local, seasonal and fresh ingredients.  With Chef Paul in the kitchen and Val as front of house it was a successful and busy period. 

After five years of success, Covid killed the business and we started working on different markets selling restaurant food.  We also purchased a tea and coffee business to add to our food offerings.  Chef Paul has serious heart problems and in order to reduce the workload, at the end of 2022 we both purchased a specially built Fish & Chip van and have concentrated on developing that business.

Paul says, “One of the reasons the restaurant was so successful was not just down to my cooking skills but rather the fact that we took a decision early on to use only the best and freshest ingredients.  Cooking with top quality meat and fish makes any chef’s work much easier”.

We have exactly the same philosophy with the Fish & Chip business.  We use the best ingredients possible and we are renowned for the freshness and especially the light style of batter that we use.  Many rival businesses seem to want to use a thick and inevitably greasy batter.  We prefer a thinner crisp batter to allow the flavour of the fish to shine through.

We have started off slowly in the closed season but are adding new venues every week.  You can see all our venues here.

We hope to see you soon.