Caesar salad croquettes by Paul Welburn
Gin and tonic cured salmon by Paul Welburn
Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn
Strawberry, douglas fir and basil by Paul Welburn
Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise by Paul Welburn
This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.
Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.
This stunning blackened sirloin steak recipe from Paul Welburn sees beautiful beef sirloin brined and cooked sous vide before finishing in a pan for that wonderful charred finish.
Blackened sous vide sirloin steak recipe from Paul Welburn.
Octopus, ‘black rice’, saffron by Paul Welburn