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Paul Ainsworth No6

Paul Ainsworth opened his Padstow restaurant No.6 all the way back in 2006 and since then, it has gone from strength the strength with each passing year.

Housed in an elegant, Georgian townhouse with a menu to match – cosy yet refined feel-good British food, done to perfection - every dish is a dreamy collaboration of two of Cornwall’s finest, Paul Ainsworth himself and No.6 long-standing Head Chef, John Walton, and one which you will now be able to enjoy with Studio William cutlery.

THE RESTAURANT

Michelin star rated No. 6 started off as a family affair. Paul Ainsworth first arrived in Padstow in 2005 having been offered the opportunity to take up the position of Head Chef in the restaurant which had been newly acquired by fellow chef Chris Mapp’s father. A passion to create something special from the ground up gave Ainsworth the drive he needed to take No.6 from ‘just another restaurant’ in Rick Steins shadow to an empire, which now stands shoulder to shoulder with the greats.

Unlike many stories where two restaurant superpowers battle for stardom in the same, small area (Padstow only has a modest population of 3000, but a very, very busy tourist season), No.6 and the rest of Paul Ainsworth’s ventures have popped up and taken the world (particularly Cornwall) by storm, with is competitor’s blessings and admiration.

A £600,000 refurbishment of the already stunning Georgian townhouse, in 2017, propelled No.6 into a new realm of excellence. ‘Cici’s Bar’ was installed (named after Ainsworth’s daughter) for a welcoming addition to the 46-seat dining area. Today, No.6 holds one Michelin star, four AA rosettes and a 7/10 in the Good Food Guide.

THE CHEF

Although Paul Ainsworth remains Chef Patron of No.6, Head Chef John Walton has been there since day one, wowing patrons with his ever-evolving culinary prowess. Paul met John at Petrus in 2003 and their shared vision soon became apparent, which lead John to manage the kitchen and menu design at No.6, with support from Senior Sous Chef Chris McClurg.

Walton is a Padstow man, born and bred, so working with local seasonal produce (of which there is so much to be had on the Cornish coast) is something that comes naturally to him. A man of many talents, Walton has a flair for pastry which is noticeable should you treat yourself to one of the sumptuous dessert options, but his zeal extends to the whole kitchen and is put to work as he continually develops the most delicious and enticing flavour, textures and presentation combinations.

THE MENU

All of the ingredients used at Paul Ainsworth No.6 are local. Good British food, with tastes accessible to all palettes and fun twists on classics (the No.6 menu shot to fame in 2011 after winning the finals of Great British Menu in 2011 with dessert course "A Taste of the Fairground"), you can expect a refined take on some of the nations favourites, like the smoke haddock quiche Lorraine, hogget and Cornish trifle.

Despite notoriety, prices remain extremely reasonable with a starters and desserts sitting at around the £15 mark and mains averaging £40, making this an exemplary dining experience one which many can relish.


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