“We want to keep evolving” The Swan in Islip broadens its horizons by offering relaxed grazing menus due to customer demand oxinabox.co.uk/we-want-to-kee… via oxinabox.co.uk Paul Welburn The MICHELIN Guide Swan inn islip

Snacks … black cow custard creams & blackberry ketchup … crispy pigs with smoked leek and rhubarb … Cotswold country bread and whipped honey butter and whipped malt / yeast butter .. The MICHELIN Guide AA Hospitality

Hay custard , strawberries , fennel jam, caramelised white chocolate crumble, strawberry sorbet paired with Hundred Hills rose … The MICHELIN Guide AA Hospitality

Back open on Wednesday.. bringing back our lunch menu .. 2 courses £25 / 3 courses £35 .. get booked in. .. tasting menu and grazing also available!

Only a couple of weeks left for this little number on the tasting menu .. Honey glazed Duck , confit duck leg tart , cherry, almond , five spice Cygnet The Cygnet The MICHELIN Guide AA Hospitality

Market fish , apple , lobster , sauce Amèricaine in the lunch menu when it returns on Wednesday (2 courses £25 /3 courses £35 Cygnet The Cygnet The MICHELIN Guide AA Hospitality

Back open today & the lunch menu is back. 2 courses £25 / 3 courses £35 this week dishes including Confit chicken cake Caesar, Cep risotto , lamb shoulder ,John Dory & sauce Amèricaine , gooseberry pudding ,Pumpkin Chiboust , our Grazing menu & Tasting menu also available

Preserved gooseberry & almond pudding , Hilary’s honey ice cream on the lunch menu Cygnet The Cygnet The MICHELIN Guide AA Hospitality

West coast scallop, kohlrabi, Argentinian red prawn, dashi , air dried ham , chefs extra course on the tasting menu at the moment The MICHELIN Guide AA Hospitality The Cygnet

Shropshire blue custard creams , blueberry ketchup.. snack The Cygnet The MICHELIN Guide AA Hospitality

Chicory cake, espresso & mascarpone custard , kahlùa , dark chocolate, waste coffee ground cracker on the lunch menu from tomorrow The Cygnet The MICHELIN Guide AA Hospitality

Roast cod , maitake mushroom , black garlic , butternut squash, samphire, roast chicken sauce on the lunch menu The Cygnet The MICHELIN Guide AA Hospitality

EXCLUSIVE: “It’s the right time for me to go” Why Michelin chef Paul Welburn is quitting The Swan in Islip and leaving Oxfordshire for good! oxinabox.co.uk/exclusive-its-… via oxinabox.co.uk Paul Welburn Great British Chefs Craft Guild of Chefs The Caterer The MICHELIN Guide AA Hospitality Swan inn islip

Cured salmon, clementine, hazelnut, radish , mandarin and vanilla dressing .. The MICHELIN Guide

Not long now until I make the move down to Cornwall and look at the next project / site , until that presents itself , i am available for consultancy, guest nights , events , residencies , private parties and pop ups .. get in touch / message and we can discuss plans

My new cookbook is now available on pre sale .. it’s taken 2 years to finish and features recipes I’ve evolved over the years .. I’ll pop the QR code to order .. thanks for all who have already got on and bought yours .. ❤️🙌

QR code link 🔗 to my new cookbook “EVOLVE” get your order in the support means the world .. oh and spread the word one and all ❤️🙌

Guests in The #TunnelClub are today enjoying a set menu, produced by Paul Welburn! 🤩