Paul Welburn has trained with some of the best chefs in Britain, Gary Rhodes, Richard Corrigan and Andrew Pern to name but a few . He has years of Michelin-star cooking behind him, holding a Michelin Star and 3 AA rosettes on two occasions , the first time came during his time in London at Rhodes W1 Restaurant achieving this at the age of 26, the second time came more recently in Oxford in 2018.
Cooking gently nostalgic British dishes with a modern twists, his career has already spanned top London restaurants, taking him a long way from his Scarborough roots.
Born and raised in North Yorkshire, he says it was where that he learned the value of working with humble ingredients, of getting the best out of what was available, and of ensuring that no part of an ingredient went to waste.
In 2014 he appeared on Great British Menu , His main course for the D-Day brief, ‘Blackout Beef’ with beef rib, beef heart, carrot and bone marrow, was awarded a perfect 10/10 by veteran judge Phil Howard.
Wherever possible the dishes highlighted the best of British seasonal produce – both farmed and foraged – something important to Paul’s identity as a chef.
Paul relocated to Oxford after a brief consultancy helping Jodie Kidd open her Gastro Pub in Sussex and joined the Oxford Kitchen as Executive Chef in 2018 and in his first year was awarded, 3 AA rosettes and 1 Michelin Star ( the first Michelin Star in the city for over 30 years , and the only one since.