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from Great British Chefs

Caesar salad croquettes

Chef Paul Welburn gives the classic Caesar salad a twist by turning it into a delicious golden croquettes recipe.

from Great British Chefs

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.

from Great British Chefs

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.

from Great British Chefs

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

Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.

from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

from Great British Chefs

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.

Embrace first day of Autumn with The Leconfield Restaurant's Head Chef Paul Welburn's deliciously warming Spiced Sweet Potato & Butternut Squash Soup

The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem ​puree. It tasted incredible! Visit our website to find the full recipe.