Bio
Paul Welburn has trained with some of Britain’s best chefs—Gary Rhodes, Richard Corrigan, and Andrew Pern, to name but a few. He has years of Michelin-starred cooking behind him, holding a Michelin star and three AA Rosettes on two occasions: the first in London at Rhodes W1, achieved at the age of 26; the second in Oxford in 2018.
He cooks gently nostalgic British dishes with modern twists. Born and raised in North Yorkshire, he learned the value of working with humble ingredients, getting the best out of what was available, and ensuring that no part of an ingredient went to waste. Wherever possible, his dishes highlight the best of British seasonal produce—both farmed and foraged—something central to Paul’s identity as a chef.
Paul has since relocated to Cornwall, is opening Fern this autumn, and has launched his debut cookbook, ‘Evolve’.
Q&A
Your food blends classical technique with modern British flavour. How does cooking over live fire on the Flamery Konro shape your dishes, and which ingredients or cuts do you think work best on the grills?
I’m a huge fan of cooking over fire. With the Flamery Konro, the flavour you get from both cooking and finishing is outstanding. I love using everything from prime cuts to underrated ones: pork collar and lamb neck, slow-cooked then kissed by flame and smoke, are incredible. Octopus, scallops, langoustines and beef flat-iron steaks shine, and even humble veg—baked beets or beef-dripping confit carrots—are transformed. It’s a remarkably versatile bit of kit, and in the restaurant it lets us experiment to achieve the best possible finish and flavour.
You’ve got strong Yorkshire roots—how do they influence your approach to sourcing and to cooking over charcoal? Any favourite Yorkshire producers or ingredients you’d put straight onto a Konro?
Yorkshire is deeply rooted in my cooking style. Even though I’ve moved away and cooked across the UK, that influence is in my culinary DNA. Yorkshire game is among the best in the country, and when my supplier sources both feathered and furred game, it’s perfect over coals. Whether it’s a smoked partridge crown, a flame-licked, caramelised mallard breast, or a saddle of venison cooked and rested over the embers, the difference is clear to see—and taste.
For home cooks aiming for restaurant-level results, what are your go-to tips for the Konro Pro.5.4—fuel choice, heat management, and finishing techniques to elevate a simple piece of meat, fish, or veg?
The best tips I can give are: use a good, long-lasting charcoal. Binchotan charcoal is excellent—it’s virtually flame-free, maintains high heat for longer, and can be extinguished and reused, so it’s both efficient and cost-effective. Make sure the coals are at the right temperature—don’t rush. Bank them to one side of the grill to create heat zones; that way you have searing heat when you need it and gentler heat when you don’t. Always rest meat or fish before serving—the Flamery resting cage is perfect for that.
I like to finish ingredients from the Konro with aged dripping, an umami-rich glaze, or a complementary seasoning. The flavour from the coals is already in the ingredient, but a secondary glaze or seasoning will lift it even further. And don’t waste the dying heat: as the coals cool, bury whole, unpeeled root vegetables—beetroots, celeriac, turnips—turning them as they cook and char for incredible depth of flavour.
