Welch is chef director at Parker’s Tavern, a “quintessentially British brasserie” launching at the redeveloped University Arms hotel.
It is currently in soft launch but will open fully next month following a nearly two-year refurbishment of the 192-room hotel, which reportedly cost more than £80m.
Parker’s Tavern will serve an all-day menu using local produce in its 110-cover restaurant and 61-cover bar.
According to its website, Welch has designed each dish to be a “re-imagining of a British classic”, with plates of suckling pig with wild mushrooms; Norfolk fruits de mer; and rose veal with minted broad beans.
Welch grew up just outside Cambridge before beginning his career in London training under Gary Rhodes and Michel Roux Jr at Le Gavroche.
He went on to work as head chef at Gordon Ramsay’s Petrus at The Berkeley and re-launched D&D London’s Launceston Place in Kensington, before leaving in 2012 to spend more time with his family in Sweden. His successor at the restaurant was Tim Allen.
Welch recently teamed up with chef Alex Rushmer to run a "Rubbish Cooks" charity pop-up in Cambridge, using produce that would otherwise be thrown away.