Paul Welburn

Read the Story

Paul Welburn, Chef Patron at The Swan Inn, Islip, is a long-time ProWare friend and collaborator. We recently visited The Swan and love Paul’s innovative use of local produce for his tasting menu. The menu changes frequently so there is always something new to try!

Paul credits culinary legend Gary Rhodes with teaching him about ‘food perfection’ and a stint as a chef on a private yacht in Cannes with opening his eyes to the vibrancy of local produce. Back in London, he worked under top chef Richard Corrigan before returning to Gary Rhodes, as his sous chef. After becoming head chef at the Michelin-starred restaurant, Paul went on to work for Searcys and The Leconfield, Petworth before being awarded a Michelin star as Head Chef at The Oxford Kitchen.

Like many of our collaborators, Paul wowed the judges on the Great British Menu in 2014 and we’re now thrilled to have him cooking up culinary wonders in ProWare pans at The Swan Inn, Islip. To make a booking click here.

Our Copper Tri-Ply mini range features on the beautiful open kitchen pass at The Swan. Paul has used our minis to make amazing recipes from Blueberry Souffles to Coronation Smoked Haddock Scotch Eggs. Paul even made Cheddar and Ham Scones in our cast-iron mini casserole dishes, always finding new and innovative ways to use our pans.

Our Stainless-Steel Tri-Ply range is also a firm favourite. His Braised Venison Cobbler and Pot-Roasted Partridge are both started on the hob and finished in the oven in our 24cm Stainless Steel Sauté Pan.

Cook the Recipes

Try out some of Paul’s recipes below…

Blueberry Cheesecake Soufflé by Paul Welburn

Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn

Check out this showstopper! If you're hosting a dinner party soon, cook up a Bluberry Chesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn.

Paul Welburn's Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter

Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul Welburn

The perfect school holiday activity, this recipe is great for getting kids in the kitchen! Forage for wild garlic and then use it in this delicious recipe for Ham and Cheddar Scones.

Plated circular cuts of smoked roe deer, surrounded by red berries and topped with green leaves, all sat on a red plate with red markings

Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!

Smoked Haddock Scotch Egg served in a ProWare pan on a garden table in a sunny garden

Coronation Smoked Haddock Scotch Eggs by Paul Welburn

In celebration of the Queen's Platinum Jubilee, Michelin-starred chef Paul Welburn brings us his take on the classic scotch egg. Featuring an amazing combination of smoked haddock and mango ketchup!

Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

Bursting with flavour, the fabulous Paul Welburn (Chef Patron at The Swan Inn, Islip) has concocted a wonderful seafood recipe of Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad to showcase our Stainless Steel Multi Steamer. Equipment Copper Tri-Ply 20cm Saucepan Copper Tri-Ply 18cm Saucepan Copper […]

Shop the Collab

Check out the products Paul uses here…