We’re thrilled to welcome chef Paul Welburn to the Flamery family as a Brand Ambassador. A Michelin-starred talent with deep Yorkshire roots, Paul’s food blends classical technique with modern British flavour — the perfect match for grills built to deliver precision, heat and control.
Who is Paul Welburn?
Paul trained with some of Britain’s best — Gary Rhodes, Richard Corrigan and Andrew Pern among them — before making his own mark. He earned a Michelin star at Rhodes W1 at just 26, then later won Oxford’s first Michelin star in over three decades at The Oxford Kitchen (2018), along with three AA Rosettes. His cooking is gently nostalgic, rooted in North Yorkshire, and led by seasonal British produce — farmed and foraged — with nothing wasted.
Why Paul × Flamery just works
Paul cooks with instinct, precision and respect for ingredients — exactly what our Asado and Konro grills are made for. His approach champions honest flavour and proper technique, and live fire amplifies both. It’s a natural fit: a chef obsessed with getting the best from British produce, and grills designed to give chefs total control over fuel, heat and finish.
Fire, focus and the Konro
Ask Paul about cooking over coals and he’ll tell you it’s all about clean, consistent heat and smart heat management. On the Flamery Konro Pro.5.4, he favours binchotan-style charcoal for its long, flame-free burn; he banks coals to create zones; rests meat properly; and finishes with aged dripping, umami-rich glazes or precise seasoning to push flavour over the line. It’s a method that makes octopus, scallops, langoustines and flat-iron steak sing — and transforms humble veg like beetroots and carrots.
What’s new: Cornwall and Evolve
Fresh chapter, same standards. Paul has relocated to Cornwall to open Fern, bringing his brand of refined, fire-friendly British cooking to a new coastline. And he’s just launched his debut cookbook, Evolve, distilling years of craft into dishes that feel familiar yet fresh.
What to expect from the partnership
Recipes & techniques: Expect approachable, restaurant-level recipes tailored for the Konro Pro.5.4 and features that show how to move between fierce searing and gentle finishing on live fire.
Pro tips, demystified: From fuel choice to resting and finishing, Paul will share the small details that make a big difference at the grill.
Events & behind-the-scenes: Keep an eye on The Embers Club for collabs, cook-alongs and service-day insights from Paul and the Flamery team.
Proud to be working with a chef who matches our obsession with flavour and fire. Welcome, Paul.
Explore Paul’s Q&A and gear picks on his ambassador page, and watch this space for new recipes, clinics and live-fire inspiration.
Further reading:
Paul Welburn — Brand Ambassador profile & Q&A (Flamery).
Fern, Cornwall — latest news on Paul’s new opening.
Evolve by Paul Welburn — buy the book here.
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