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An Interview With Chef Paul Welburn http://glam.co.uk/2013/02/an-interview-with-chef-paul-welburn/

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Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise by Paul Welburn

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Roast duck breast and crispy leg croquettes with cherries and almonds

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Crispy pig’s head, apple salad

A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.

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Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.

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Chargrilled langoustines, bisque, buttermilk and pickled fennel

A delicious seafood starter recipe showcasing the very best of British produce from chef Paul Welburn, using fresh langoustines and fennel.

Roast duck breast and crispy leg croquettes with cherries and almonds

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

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Gin and tonic cured salmon

Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.

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