Food as a way to bring people together, over the dinner table, was an important part of life for Paul Welburn as he was growing up. Born and raised in Scarborough, North Yorkshire, he says it was here that he learned the value of working with humble ingredients, of getting the best out of what was available, and of ensuring that no part of an ingredient went to waste. Scarborough boasts an excellent catering college, with James Martin among previous alumni; Paul Welburn had always been passionate about the creativity of cooking, but it was this local resource that compelled him to follow this path professionally. He coupled the three-year course with working in the best restaurant he could find – The Star Inn at Harome, run by top Yorkshire chef Andrew Pern – an experience he credits with giving him real insight into the industry and setting him on the path he treads today.
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