Last Friday Experience Henley was invited to Danesfield House for their guest chef evening with Chefs Paul Welburn and Matt Edmunds.

Danesfield House are running a series of Guest Chef nights and this one follows on from their hugely successful inaugural event with the Great British Menu Champion of Champions winner Amber Francis.

On Friday, Danesfield’s Executive Head Chef Matt Edmunds was joined by Michelin starred chef Paul Welburn. Welburn’s career took him from the bustling kitchens of London’s Rhodes in the Square to private yachts in Cannes, before returning to the UK to make his mark in Oxfordshire. At The Oxford Kitchen, he was awarded and retained a Michelin star for five consecutive years, earning acclaim for his modern British menus.

Most recently, he brought his signature style to The Cygnet at The Swan Inn in Islip, where his dishes earned three AA rosettes and a place in the Michelin Guide. In early 2025, Welburn announced a new chapter, a move to Cornwall to focus on family and a fresh culinary venture.

We were greeted on the Danesfield House terrace with a glass of award winning Roebuck Estates Classic Cuvée 2018 and delicious selection of canapés, whilst the late evening sun danced over the stunning view looking down towards the River Thames.

After a warm introduction by both chefs in the dining room, what we had to follow was nothing short of outstanding.

The cured tuna and tomato dish was fresh and vibrant with wonderful bursts of flavour. Following on was undoubtedly one of the best chicken liver parfaits we’ve have eaten along with local cherries that paired beautifully with the parfait’s creamy richness.

Every course was talked through and explained by the chef that created the dish. The dining room was relaxed, informal and intimate which made the evening feel very personal, and almost like we had our own personal chefs for the evening, which I suppose we did.

Sublime velvety tender langoustines sat on top of confit pork belly, the smoothest pureed corn and a rich decadent, meaty sauce. The hogget which followed was so beautifully cooked, cutting it was like a knife through butter, and the truffle lardo was a decadent touch.

And what a treat to end the meal with two fantastic desserts, a ‘Frozen Toddy’ created by Paul, followed by an ‘Eton Mess’ panna cotta from Matt. The Frozen Toddy was packed with toasty, nutty flavours lifted by the whisky & lemon, and the Eton Mess was just so light and beautifully flavoured with the lighted of meringues.

Well, what we can say other than what a cracker of a menu and experience that was. Thank you chefs, just brilliant.

News just in that Paul Welburn is launching a new restaurant Fern in Nanstallon, Cornwall in the autumn, so if you’re in the area or taking a break in Cornwall it will certainly be worth the visit. Paul has also recently published his debut book Evolve, which brings together Paul’s rich experiences, his love of travel, and his passion for the best of seasonal British produce.

For more events and dining at Danesfield House visit Danesfield House Hotel

If you would like to get a taste of what it is like at Danesfield House and taste Chef Matt Edmunds food, sign up to the Experience Henley Card for just £20 for the year and you will be entitled to a 10% discount on lunch or dinner in The Orangery. You can also get a 15% discount on any 50-80 min spa treatment at Danesfield House Spa Illuminata – Experience Henley Card