Hi. I’m Paul Welburn.
I’ve recently moved to Cornwall, and am opening Fern Restaurant in Nanstallon.
Our Secret List chat with Paul Welburn, acclaimed Michelin-starred chef who has recently made Cornwall his new home.
Yorkshire-born Paul brings decades of culinary excellence to our shores, having trained under legendary mentors including Gary Rhodes and Richard Corrigan before leading prestigious kitchens across the UK. From London’s The Gherkin and Rhodes W1 to The Oxford Kitchen where he earned his Michelin star, and most recently The Swan Inn in Oxfordshire.
Known for his “flavoursome, clean and seasonal” cooking style, Paul creates British dishes with a modern twist that showcase the very best local ingredients while maintaining his signature perfectionist approach—skills honed from his earliest days in Scarborough and refined in some of the country’s most demanding kitchens.
After transforming Oxfordshire’s culinary scene, Paul has embarked on an exciting new chapter in Cornwall, drawn by both personal connections and the exceptional quality of Cornish ingredients that align perfectly with his cooking philosophy.
A masterful chef bringing his refined talent and passion for British produce to Cornwall’s vibrant food landscape.
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**BIG update since our chat: Paul is opening Fern Restaurant in Nanstallon.
I’ve literally been in Cornwall for about five weeks now. So, I’m really new to the area. I feel a bit of a newbie coming to Cornwall now.
I’ve moved with my family. My partner’s lived in Cornwall for sixteen years. So, I kind of know the place, but now it’s about me finding the next thing. I’ve had Michelin Stars before around the country. I’ve done things like The Great British Menu. I’ve won awards.
Now, I’m in Cornwall. My book’s coming out in July. My first cookbook.
So, now I’m in Cornwall, I need to dip myself down to the ground and almost use this as my tool because I want to learn what’s good around Cornwall. Where to go, what to enjoy: producers, suppliers, and enjoy Cornwall for all it is.
Really, what’s your cook book called?
Evolve is my cook book. Because I believe that as chefs, we evolve every day. We evolve our ingredients, we evolve our produce, we evolve as chefs, our recipes… And it’s a nostalgic link to all the chefs who I’ve worked with, and for, in my career and how my food’s evolved through that.
Fantastic. And where are you based in terms of restaurant at the moment?
So at the moment, I’m not. I’ve literally moved five weeks ago, and I’m hunting now to try and find what where the next place is for me to bring my food to Cornwall. (Update opening Fern in Nanstallon).
You must be very excited about that?
So, I am very, yes. Very much so. What I’m excited about, it’s just going to be a little bit of time, getting used to the area, enjoying how good it is. Obviously enjoy the summer, and then hopefully, as soon as possible, find the next location for me and to bring my food to the Cornish people.
And where have you based yourself?
So, I’m not far from Nanstallon in Cornwall. So, I’m just a stone’s throw from Camel Valley, which is one of my little hints of where to go to. Go to the Camel Valley Vineyard, have a drink of their fantastic wine.
It’s amazing.
It’s incredible. It’s literally a five minute walk for me from my house.
I think some people are very savvy as to great wines in Britain, especially down in Cornwall and Camel Valley.
Well, I’ve worked with so many different suppliers in different vineyards around the country. I’ve lived in Sussex. I lived in Oxfordshire. And for me, not just because I’m here, or I’m trying to blow their trumpet, but they are absolutely fantastic wines. They are food wines, and they are incredible. And you almost feel the Cornwall Coast within the wines.
And so, have you found any great places to eat yet?
Food wise, I mean, I know Paul Ainsworth very, very well. Paul, who’s a chef I respect. I’ve known him many, many years back in my London days. So, all of his operations are incredible. I mean, Number Six is an unbelievable experience.
But I also love his other restaurants now. I love the Mariners. I think that’s incredible food. I think what him and Joe are doing there is unbelievable.
And Rojano’s is another one. It’s fantastic. The cafe feel has that American Italian feel to it. But I feel like there, you can still see a DNA of Paul in his food, whatever he’s doing.
And have you been anywhere else for a drink that you’d recommend?
So apart from the Camel Valley, the vineyard, I went to Plonk’d recently. It’s in Wadebridge. That’s fantastic. I love what they’re doing there. The cocktails, the wine selections. Really cool tapas feel about it.
I’ve been to a few bars, but to be honest with you, since I’ve moved to Cornwall, I’m now on the lookout for these incredible little bars and restaurants. So, my knowledge of those restaurants is what I know at the moment. But I can’t wait to try, look, and enjoy what other great places there are.
Today, is my first time to Porthleven. First time to meet Jude and come to Kota. Unbelievable! So friendly. I mean, I’ve done events before, but this just feels like you’re part of a family even though I’m a bit of a newbie.
And I’m coming down here. I’m not doing any kind of airs and graces. I want to come down and immerse myself in Cornwall and enjoy the produce, enjoy the food, enjoy the wine, and enjoy the location.
And what about a top Cornish secret tip for people to try or experience?
I think wherever you go, I’m someone who loves foraging. So, for me, I love to walk down the coastal paths. I know Jude’s probably got some beautiful ones down here. I’ve not been so far down here yet.
But the last time I was down here, I went to the Minack Theatre.
Oh, wow. Yes.
That was incredible.
It is spectacular!
What a place to go visit. Just to walk down there and get this incredible atmosphere right on the coast. Get wrapped up. It’s pretty cold at night, but it is incredible. And I think that one’s a must for anyone coming to Cornwall.
And bring a cushion.
Bring a cushion, yes. It blew me away. I mean, I love the theatre anyway, but there’s just such a uniqueness about it. Rawness and it’s just incredible.