Originally fromYorkshire in the UK, Chef Welburn began his culinary experience with for Andrew Pernat the multi award winning ‘The Star Inn’ inHarome. Moving to London after his training, Paul expanded his experience withsome of the counties top chefs likeGary Rhodes and. In 2007 he returned towork with Chef Rhodes as sous chef at Rhodes W1, achieving a coveted Michelin star and 3 AA rosettes in the first 8 months, and subsequently taking over as Head chef 3 months after winning the awards in 2008 at the young age of 26.

Retaining both Michelin Star and 3 Rosettes for the following 5 years, Chef moved onto work at Searcys as one of the Executive Chefs within the company.

Appearingon the 2014 series of ‘Great British Menu’, Paul proudly represented hisregion of the North East, achieving a perfect 10/10 for the main course by veteran judge Phil Howard, before narrowly losing out to Colin Mcgurran in the regional finals.

 

FOUR Questions with Paul

Describe your culinary philosophy in 4 words…

Generous, humble, relaxed and creative

 

What is your greatest inspiration?

Produce and seasonality. Ithink as a chef you are always inspired by whats in season and the quality of the produce, although the season length of our produce have changed over the years our larder still has some of the best, and as for the variety and quality of meat, game, fish fruit and vegetables we are spoilt throughout the year and if you can not get inspired by that then you are in the wrong industry.

 

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

in the Napa Valley.

 

What four things would you take to a desert island?

Beer, BBQ, shades, my knife roll.

 

Awards
  • 3 AA rosettes | Rhodes W1 Restaurant
  • 1 Michelin Star| Rhodes W1 restaurant
  • Appeared on 2014 Series of Great British Menu representing the North East achieving a perfect 10/10 for the Main course from Judge Phil Howard

 

Searcys

30 Pavilion Rd

London

UK

020 7823 9212

searcys.co.uk