As well as discovering new places on my trip across the UK, I'm taking the opportunity to stop by old friends also. Being in Cornwall, it means that a stop over at Paul Ainsworth's is a must. Paul will be familiar to many as a GBM banquet winner in 2011 but increasingly it is his work in his two Padstow restaurants, Number 6 and Rojanos, that is gaining everybody's attention. Indeed, the write up of our 2011 meal at Number 6 saw us cursing Michelin and their offspring for not recognising Paul's work, but sometimes there is (eventually) justice, and Paul is now the (proud) holder of a Michelin star. The restaurant also recently ranked 36 in the National Restaurant Awards. We're simply thrilled for Paul, and we're not alone.
It was therefore a real joy to step once again over the threshold of Number 6 to taste Paul's cooking, though my plan for a smallish lunch was hijacked by Paul's enthusiasm for feeding me. In this respect I have no complaints for the food at Number 6 is simply fantastic and restraint on my part is always the most difficult thing. What's more, the menu has so many new things on from last year I don't know where to start: fortunately, Paul does, sending me out the beautiful smoked haddock, vichyssoise, yolk and the best black pudding in the game. He follows through with the Cornish lambs kidneys with smoked mushrooms on toast with grabiche dressing.
It was therefore a real joy to step once again over the threshold of Number 6 to taste Paul's cooking, though my plan for a smallish lunch was hijacked by Paul's enthusiasm for feeding me. In this respect I have no complaints for the food at Number 6 is simply fantastic and restraint on my part is always the most difficult thing. What's more, the menu has so many new things on from last year I don't know where to start: fortunately, Paul does, sending me out the beautiful smoked haddock, vichyssoise, yolk and the best black pudding in the game. He follows through with the Cornish lambs kidneys with smoked mushrooms on toast with grabiche dressing.
Oysters were part of my 'eat light' plan, albeit a plan already scuppered by Paul and his team, but even the oysters here have more going on for them than usual, served with granny smith apple, fennel and salami. And then there's the mackerel that follows. This really is a beautiful dish, some of the best mackerel you could hope to eat because it's so fresh and done so well (with a blow torch). It's not a coincidence that two of the most loved fish restaurants in the country, Rick Stein and Nathan Outlaw, are less based exactly here also, again, it comes down to local produce.
Just when I think my main course might arrive, out pops the salmon and lobster tortellini with sea purslane and cheddar. Oh my. This dish is listed on the mains where it comes with a second tortellini though even one seems pretty big right now. Like the main course I have ordered for some distant time in the future it seems, the tortellini offers exciting comfort food, appealing therefore to locals and tourists alike with both categories represented in the dining room this particular lunch time.
Ah, finally my main: pork, scallops, crackling, and cider apple. What's not to love about this, though all the mains looked delicious and I know that I'd be happy with any of them.
With a full tummy, a couple of hundred miles of driving ahead of me and an expiring car parking ticket, it's time to go but Paul insists I can't leave without trying his latest dessert. We love Paul's desserts and it was his 'trip to the fairground' that was his winning GBM dish last year (and a personal favourite of mine, though again, I'm hardly alone in that). This year it is chocolate cake with a hot caramel sauce, that is poured onto the dessert so melting through the thin top layer of chocolate to provide a scrumptious chocolate cake that reminds you of any number of indulgent chocolate bars, including Caramac which is even named in the description. It's a whole load of naughty goodness.
We love Number 6 and we adore Paul, who we think is a great role model for young chefs everywhere; we thought that our meal at Number 6 in 2011 was easily in our 'top 10' for the year. It's fitting and deserving as such that they are now getting the recognition of guides like Michelin because while the food at Number 6 is so often fun, it's never less than a brilliantly executed plate by a very talented kitchen, and all this using the best of local produce. Finally, nor can I omit the front of house from the write up where Alex Tozer, who also looked after us previously continues to make every customer feel welcome with effortless charm.
My trip around the UK, as will unfold on this blog in later posts, took in many great places, yet few if any make me smile like a visit to Number 6 does. In short, I would not dream of visiting Cornwall without visiting Number 6 also, and sometimes I even dream of visiting Cornwall just to visit Number 6.
Visit Paul Ainsworth at Number 6 website
Follow Paul on Twitter @PaulAinsw6rth
Previously I visited Driftwood, also Cornwall
Next stop: Lords of the Manor, Gloucestershire
Number 6 location map
My trip around the UK, as will unfold on this blog in later posts, took in many great places, yet few if any make me smile like a visit to Number 6 does. In short, I would not dream of visiting Cornwall without visiting Number 6 also, and sometimes I even dream of visiting Cornwall just to visit Number 6.
Visit Paul Ainsworth at Number 6 website
Follow Paul on Twitter @PaulAinsw6rth
Previously I visited Driftwood, also Cornwall
Next stop: Lords of the Manor, Gloucestershire
Number 6 location map