fern · the chef
PAUL
WELBURN.
From kitchens across Britain to the heart of Cornwall — cooking rooted in British seasons, local produce and years at the highest level.
Chef · Fern Cornwall · Nanstallon
at the helm
FROM KITCHENS ACROSS BRITAIN TO THE HEART OF CORNWALL.
Michelin-level experience, relaxed Cornish hospitality
At the helm of Fern is Paul Welburn, a chef whose cooking is rooted in British seasons, local produce and years spent at the highest level.
Paul trained with some of the UK’s most respected chefs, including Gary Rhodes, Richard Corrigan and Andrew Pern, and brings decades of Michelin-level experience to the kitchen. He first held a Michelin star at just 26 while cooking in London, and more recently earned a star and three AA rosettes in Oxford, putting the city back on the Michelin map for the first time in over 30 years.
Excellence
Trained by the UK’s finest, including Gary Rhodes, Richard Corrigan , and Andrew Pern.
Putting Oxford back on the Michelin map after 30 years, and now bringing that same precision to Cornwall.
the approach
YORKSHIRE ROOTS, CORNISH HEART.
His cooking is gently nostalgic, familiar flavours reworked with a lighter touch and modern detail, always led by what’s in season.
expertise
Michelin
Pedigree
Trained by the UK's finest chefs. Awarded his first Michelin star at just 26, and three AA rosettes in Oxford.
roots
North
Yorkshire
Born and raised in Yorkshire, his approach is shaped by making the most of what’s around him and letting produce lead.
philosophy
Zero
Waste
Respect for ingredients, avoiding waste, and letting produce lead the dish are principles that still guide the food at Fern today.
the menu
Cornwall
At Heart
Dishes celebrate the best of British produce, both farmed and foraged, with Cornwall now firmly at the heart of the menu.
in the kitchen
A FEW MOMENTS FROM THE PASS.
Quiet afternoons, busy services, the produce that arrived that morning - small glimpses of a week at Fern.
His Philosophy
FOUR
PRINCIPLES.
Simple rules that shape every dish - from first prep to plate. The kind of discipline that comes from years at the very top.
01
Respect the ingredient
Every dish starts with the best possible produce - then gets out of its own way. Paul's cooking lets the ingredient speak.
02
Avoid waste
Nose-to-tail, root-to-leaf. If something arrives from the farm or off the boat, every part of it earns its place on the plate.
03
Let the produce lead
The menu is never written too far in advance. It's shaped by what's tasting best that week - a living document of the season.
04
Cook with memory
Paul's food is gently nostalgic - rooted in the flavours of British cooking but never afraid to take them somewhere new.
The kitchen
Pendewey Farm, Stoney Lane, Nanstallon, Nr Bodmin, PL31 2QX
the journey
FROM KITCHENS ACROSS BRITAIN.
the long way round to Cornwall
EARLY CAREER
Britain's top kitchens
Paul cut his teeth in demanding, high-achieving kitchens - working alongside some of the UK's most respected chefs and building a precision that underpins everything he does.
THE APPROACH
Michelin-level thinking
Years at the highest level instilled a rigour without stiffness. The technique is there, but it never gets in the way of the food tasting right.
THE MOVE
Called to Cornwall
Fern gave Paul the chance to create the kind of restaurant he’d wanted to build for years — relaxed, ambitious and deeply connected to its surroundings.
TODAY
Fern
Menus shaped by what's arriving that week — from day boats on the coast to farms across the valley. No unnecessary flourishes. Just honest, considered food.
— kind words
WHAT OUR GUESTS SAY…
F P
Local guide · 14 reviews
⭐⭐⭐⭐⭐
Beautiful little restaurant in a nice, calming location. The lunch menu is excellent and reasonably priced in my opinion for how good the food was - the lamb was especially fantastic. And their desserts were exquisite. Wine selection is great and the service was friendly and attentive. Absolutely returning.
May 22, 2026
Chris Marshman
Local guide · 14 reviews
⭐⭐⭐⭐⭐
Originally designed as a luxury chalet, featuring ceiling to floor windows, it was reimagined as a restaurant and it\'s hard to imagine it ever being anything else. The place oozed class and ended up as being my favourite meal so far in 2026. I\'m going to be thinking about that steak for a long time. Go out of your way to visit this one.
August 26, 2026
Nathan
Local guide · 14 reviews
⭐⭐⭐⭐⭐
Best new restaurant in the area, highly recommend. It’s good having an option inland as opposed to the touristy coastal hotspots. Very reasonable prices at the moment, I hope it stays this way.\n\nOur server Jonathan was very good. Welcoming, attentive and talkative. He gave us some great travel tips which was appreciated.
January 26, 2026