When we first saw Paul Ainsworth on television, it was clear he possessed star qualities, not least, great culinary skill, a huge personality and a winning smile. When we then met him, having made the journey to Padstow, Cornwall, especially to eat at his restaurant, Number 6, we came away even more impressed, Paul was yet more fantastic in real life than on TV and we said in the post of that visit that Number 6 was in our top ten restaurant visits of 2011.
In our view, Paul represents everything that is best about the UK restaurant industry. He did the hard yards and learned his trade under Ramsay at Hospital Road (back when Gordon actually cooked there), he then did his own thing with Number 6 in the not so obvious location of Padstow and made it a national success, but more than anything else perhaps, he cares. He cares about his customers and food of course, that's a given, but he also cares passionately about his staff (who all clearly adore him) and he cares about his suppliers, not only as suppliers, but as people.
For our part, after 2011, we had not intended to do more of our Chef Dinners, but having become involved with The Manna Society, a day centre for the homeless, at the start of 2012, we knew that our dinners were the best way to raise much needed funds for them. As soon as we had decided to again host them, top of our list of chefs we wanted to cook was Paul Ainsworth; we were beyond thrilled when Paul said yes. With busy diaries, the dinner ultimately got bumped into 2013 but what a fabulous way to start the year.
In our view, Paul represents everything that is best about the UK restaurant industry. He did the hard yards and learned his trade under Ramsay at Hospital Road (back when Gordon actually cooked there), he then did his own thing with Number 6 in the not so obvious location of Padstow and made it a national success, but more than anything else perhaps, he cares. He cares about his customers and food of course, that's a given, but he also cares passionately about his staff (who all clearly adore him) and he cares about his suppliers, not only as suppliers, but as people.
For our part, after 2011, we had not intended to do more of our Chef Dinners, but having become involved with The Manna Society, a day centre for the homeless, at the start of 2012, we knew that our dinners were the best way to raise much needed funds for them. As soon as we had decided to again host them, top of our list of chefs we wanted to cook was Paul Ainsworth; we were beyond thrilled when Paul said yes. With busy diaries, the dinner ultimately got bumped into 2013 but what a fabulous way to start the year.
Alongside our support of the Manna Society, a charity local to us, Paul chose a charity local to him, RNLI Padstow, clearly, a hugely meaningful charity for a chef who lives in a fishing port where generations of families risk their lives daily to put food on our plates. But in a gesture that shows just who Paul Ainsworth is, despite all the complexities and organisation needed to transport his kitchen from Padstow to London to make the meal here a success, he found time to think about and bring up with him 50 Cornish pasties that were delivered to the Manna Society that same day. The pasties were from Chough Bakery, who can be found quayside in Padstow, and these were some of the best Cornish pasties we have ever seen. I know where I'm heading next time I'm in Padstow...
A special mention is needed too for four organisations that have helped make all the dinners happen over the past year. Those companies that have so generously stood behind our dinners are: exceptional cutlery from Robert Welch, beautiful plates from Goodfellows, and two essential chef/kitchen aids: Pacojet from ChefTools and Thermomix from UK Thermomix. Without their support, these dinners would not be what they are.
Also helping us raise money for the charities are the restaurants who have donated tables for the auction prizes. This time round we generously received help from Koffmann's, Goodman steak house, Charlotte's Bistro Chiswick, Lumiere in Cheltenham, The Ship Wandsworth and The Elephant in Torquay.
A special mention is needed too for four organisations that have helped make all the dinners happen over the past year. Those companies that have so generously stood behind our dinners are: exceptional cutlery from Robert Welch, beautiful plates from Goodfellows, and two essential chef/kitchen aids: Pacojet from ChefTools and Thermomix from UK Thermomix. Without their support, these dinners would not be what they are.
Also helping us raise money for the charities are the restaurants who have donated tables for the auction prizes. This time round we generously received help from Koffmann's, Goodman steak house, Charlotte's Bistro Chiswick, Lumiere in Cheltenham, The Ship Wandsworth and The Elephant in Torquay.
When chefs come to our house, there is no brief, they are free to do what ever they want to do, how to use that freedom however is more often than not a vexing problem. Paul decided to make the food that night the story of his own culinary journey and described it thus:
a day probably doesn't go by when i am not asked, "where does the inspiration and thought come from when you create a dish?" our menu will take you through this ever evolving process of creativity. ten dishes that tell...
We start with some canapes that includes ever popular crispy chicken skin and cod's roe, confit Red Duke potatoes with chorizo and chive, and a mini pain au pudding. There's butter too, wrapped in truffle, and a generous bread basket. Following that, the menu starts in earnest.
A beach scene is lovingly recreated twelve times over with Cornwall's own golden sand. Some pebbles, fisherman's netting and seaweed, and Padstow is lovingly recreated round the table for as Paul says 'across the rocky beach in Porthilly are the most amazing oysters'. Deep fried and sitting on fennel and apple with a slice of salami on top, this is a dish that visitors to Cornwall, many whom might never have eaten an oyster before, can more easily approach. There's freshness and acidity from the salad, fatty umami from the salami and the wonderful crisp coated oyster that all comes together in a few bites of brilliance.
a day probably doesn't go by when i am not asked, "where does the inspiration and thought come from when you create a dish?" our menu will take you through this ever evolving process of creativity. ten dishes that tell...
We start with some canapes that includes ever popular crispy chicken skin and cod's roe, confit Red Duke potatoes with chorizo and chive, and a mini pain au pudding. There's butter too, wrapped in truffle, and a generous bread basket. Following that, the menu starts in earnest.
A beach scene is lovingly recreated twelve times over with Cornwall's own golden sand. Some pebbles, fisherman's netting and seaweed, and Padstow is lovingly recreated round the table for as Paul says 'across the rocky beach in Porthilly are the most amazing oysters'. Deep fried and sitting on fennel and apple with a slice of salami on top, this is a dish that visitors to Cornwall, many whom might never have eaten an oyster before, can more easily approach. There's freshness and acidity from the salad, fatty umami from the salami and the wonderful crisp coated oyster that all comes together in a few bites of brilliance.
Next we have a particularly meaningful dish from Paul, dating from 2003, it is what he describes as 'my first real dish'. Aged just 21, Paul created this dish for his chef at the time, and it was Paul says, the first time he really understood how the food and flavours worked; the chef approved and the dish made it to the menu. It stands the test of time well and combines pigeon (breast, confit legs and parfait) with beetroot, endive, orange and nasturtium. Beautifully done, exquisite pigeon and again, some acidity with the orange to constantly refresh the palate so the dish wows with every mouthful.
Lobster... Cornwall... delighted it's on the menu, the best of south west. We would have been a little disappointed had it not been there and supporting (as he should) the home team, Paul is honest enough to say that he didn't "get" lobster till he ate Cornish lobster. For many people, this might have been the dish of the night. So much going on here, with the claw poking out of the lobster bisque foam, itself sitting on a lobster risotto where stunning chunks of lobster tail are invigorated with grapefruit dice. This is everything that is great about lobster in a bowl, and everybody here just wanted more, more, more. Stunning cooking. I could eat this every day of the week and be so so happy.
Cornwall, land & sea, or "when in Rome". Fans of GBM will have seen Paul's Colosseum back in 2012, and to the delight of everyone round the table, he reinvented it for the dinner. On top, it is confit duck leg and confit gizzards together with poached rhubarb. But as the dish that keeps giving, remove the top of the Colosseum and below, there's a duck consomme with chilli rings, glass noodles, mackerel, scallop, cucumber balls, radish and herb garnish. No surprise that top and bottom are loaded with flavour while to look down the table and see a dozen colosseums is quite a sight; this is guaranteed to put a smile on everyone's face, except that everyone was already smiling anyhow.
Things are a little simpler with the next course, for the cod is of such a quality that letting it shine is, for good reason, Paul's preference here. Some chargrilled cauliflower, some curry oil, a little romanesco, and another triumph for south west ingredients.
What preceded the main course was hushed in secrecy ahead of the event, and even we had to leave the room when Alex was preparing this segment earlier in the day: on instruction ahead of the main, our guests gathered around the television for a very special video clip. Everyone was handed a glass of red wine, the delectable Ridge Vineyards 1995 Monte Bello, and that wine, and its pairing to Paul's food, was then introduced to the room by Ridge themselves, filmed on site at the vineyard in California. The video is absolutely brilliant, and presenter Christopher definitely an on screen superstar, simply click below to watch it. Our thanks to Christopher Watkins and Amy Monroe at Ridge Vineyards for taking the time and trouble, we will always now have a soft spot in our hearts, and cellar, for you and you lovely wine.
The main course itself was a beautiful fillet of beef, aged 35 days on the carcass and a further 6 off. This is served alongside smoked marrow and caviar with a crisp potato ring. Elegant and (relatively) simple, Paul notes 'when thinking of the garnish it had to be very clean and simple as the beef is the star'. It certainly was, though very interesting to pair some caviar with it.
The strawberry and bubble gum pre-dessert got everyone talking. A real nostalgia dessert, Refresher sweets and popping candy together with a strawberry sorbet that danced with joy in the mouth, this little bowl punched well above its weight.
Bread & Butter pudding, a timeless British classic for sure, but also a dish more recently associated with Gary Rhodes. While we hear less of Gary on these shores currently, Paul has no hesitation paying tribute to him and this dish, titled 'literally my bread and butter' is an acknowledgement of Gary's influence in Paul's career. As Paul himself says, 'all the chefs I have worked with have played a huge part in my learning process but Gary Rhodes for me will always be the most special'. This was sublime and highlights that amazing cooking skill with even the simplest of ingredients can produce breathtaking results.
And if that weren't enough, The Harbour Brewing Company provided a very special chocolate & vanilla stout to pair with the pudding... in a 3 litre bottle, complete with special label (pictured below). We love beers here at CC headquarters and we are honoured that the Harbour Brewing Company created something so special for us and our guests.
And if that weren't enough, The Harbour Brewing Company provided a very special chocolate & vanilla stout to pair with the pudding... in a 3 litre bottle, complete with special label (pictured below). We love beers here at CC headquarters and we are honoured that the Harbour Brewing Company created something so special for us and our guests.
Sadly I missed a picture of the next dessert, Pineapple & Yoghurt, a dish that was inspired by Paul's schoolboy lunchbox days when his mum would put a Ski yoghurt inside and Paul would always hope that it was pineapple! Excellently timed and so refreshing, especially clever after a glass of chocolate & vanilla stout, it led us perfectly into the final dessert: more chocolate!
This was another GBM inspired dish with the gold covered chocolate torte revealing its secret when a hot caramac sauce is poured into the centre: the gold disc (Olympic gold medal) just melts away giving you a chocolate pot of the childhood candy bar inspired sauce. The pistachio cake and sorbet that come with it are a little more grown up, but this is a fun dessert, and a chocolate lover's heaven.
This was another GBM inspired dish with the gold covered chocolate torte revealing its secret when a hot caramac sauce is poured into the centre: the gold disc (Olympic gold medal) just melts away giving you a chocolate pot of the childhood candy bar inspired sauce. The pistachio cake and sorbet that come with it are a little more grown up, but this is a fun dessert, and a chocolate lover's heaven.

Glenfarclas 30 Year Old Single Malt
This was a meal of many surprises and many delights with a huge emphasis on the wonderful ingredients of the south west of England. Every dish was on the money and even as I have been writing this post, looking at the pictures and writing the words has made me hungry for Paul's food all over again. Fortunately, while Paul fed us magnificently that night, he feeds all his guests magnificently every day at Number 6, so another trip to Cornwall is definitely on the cards for us later this year.
There are two other things that are always mentioned at this stage of our post. First, with the food now served, it's time to open the Glenfarclas, and on this occasion, a 30 year old single malt. We've enjoyed Glenfarclas at every one of our dinners thanks to the generosity of George Grant and the distillery and on behalf of all the guests over the past two years, a huge thanks to them for that. Do follow them on Twitter @Glenfarclas.
Second thing to mention is that these dinners are always a team effort, and Paul's team is a fantastic group of people. Head Chef John Walton and Sous Chef Chris McClurg joined us for the entire weekend prep'ing for the meal ahead of the rest of the team's arrival, and it was a pleasure to welcome them to our flat. Alex Tozer, FOH manager at Number 6 is an exemplary professional who put together some fabulous drink pairings and committed so much more than 100% to ensure the evening was perfect on the night. Every one of Paul's team, like Paul himself, represents all that is good about the industry.
Also helping Alex with the drink was Ellis Wharton Wines and Wadebridge Wines, and our thanks to them, the drinks were spectacular.
There are two other things that are always mentioned at this stage of our post. First, with the food now served, it's time to open the Glenfarclas, and on this occasion, a 30 year old single malt. We've enjoyed Glenfarclas at every one of our dinners thanks to the generosity of George Grant and the distillery and on behalf of all the guests over the past two years, a huge thanks to them for that. Do follow them on Twitter @Glenfarclas.
Second thing to mention is that these dinners are always a team effort, and Paul's team is a fantastic group of people. Head Chef John Walton and Sous Chef Chris McClurg joined us for the entire weekend prep'ing for the meal ahead of the rest of the team's arrival, and it was a pleasure to welcome them to our flat. Alex Tozer, FOH manager at Number 6 is an exemplary professional who put together some fabulous drink pairings and committed so much more than 100% to ensure the evening was perfect on the night. Every one of Paul's team, like Paul himself, represents all that is good about the industry.
Also helping Alex with the drink was Ellis Wharton Wines and Wadebridge Wines, and our thanks to them, the drinks were spectacular.
Quis custodiet ipsos custodes, well, that's about as far as my Latin goes, but more pertinently, who feeds the chefs? Step up the appropriately named Corey Cook, on Twitter, @jharrisonuk, who seeks to bring the taste of Montreal pastrami to the UK. Corey kindly volunteered to feed Paul's team during the early hours after party, a brave man for sure, but one who also serves great pastrami, so little need to worry, and a very happy brigade. Check out the website Jacob Harrison if you want to know where you too can sample the best pastrami in the UK right now.
It was Epicurus who was reported to have said, 'we should look for someone to eat and drink with before looking for something to eat and drink, for dining alone is leading the life of a lion or wolf'. Indeed, our dinners only have value because of other people, here's a few snaps of a few of the wonderful people who were present that day.
Before everyone left, as if the night had not been magical enough already, there were goody bags to go and boxes of lovely bread from The Bread Factory, our thanks to Isabel Kelly (@Isabel_AK) and everyone at The Bread Factory for their wonderful generosity (and wonderful bread).
Opening the Goody Bags, it felt like Christmas all over again and a huge thank you to all who helped here. Angela of Number 6 put the bags together and contributions included goodies from RNLI, Robert Welch, a fused glass coaster from Jo Downs, chocolate from Damian Allsopp, sea salt chocolate from Kernow Chocolate (which I'm eating as I write and it's very good indeed), herbal products from St Kitts Herbery, all of course from Cornwall, and a late surprise, more chocs from Playboy Club London (thanks Judy Joo).
Opening the Goody Bags, it felt like Christmas all over again and a huge thank you to all who helped here. Angela of Number 6 put the bags together and contributions included goodies from RNLI, Robert Welch, a fused glass coaster from Jo Downs, chocolate from Damian Allsopp, sea salt chocolate from Kernow Chocolate (which I'm eating as I write and it's very good indeed), herbal products from St Kitts Herbery, all of course from Cornwall, and a late surprise, more chocs from Playboy Club London (thanks Judy Joo).

So many amazing things, so much great food over the year, but as much fun as these dinners are, so much hard work goes in to making them each a success. For all the dinners we've done, the chef and his team gave their time willingly, zero payment, always on their day off from the restaurant: we cannot express our gratitude enough to them. Of course, what makes it all worthwhile is how much good comes of these dinners.
In 2012/13, we hosted three amazing dinners from three of the country's leading chefs: Paul Ainsworth, Simon Rogan and James Knappett, and we were delighted and proud that we could unite them together for Paul's dinner. Even more proud to say that combining the amounts donated directly to Manna Society, a cheque to be presented to RNLI at the end of this month and gift aid claimed, the hard work of Paul, Simon and James has raised over £20,000, making a huge difference to the charities involved.
In 2012/13, we hosted three amazing dinners from three of the country's leading chefs: Paul Ainsworth, Simon Rogan and James Knappett, and we were delighted and proud that we could unite them together for Paul's dinner. Even more proud to say that combining the amounts donated directly to Manna Society, a cheque to be presented to RNLI at the end of this month and gift aid claimed, the hard work of Paul, Simon and James has raised over £20,000, making a huge difference to the charities involved.
What more to say? Well, we can't say thank you enough to everyone involved, which by now, is hundreds of people. Thank you to all who took a seat round the table so contributing to these worthy causes, especially the auction winners (Dr J & Lord O on this occasion). To Robert Welch, Goodfellows, Pacojet and Thermomix. And Glenfarclas (which I will be drinking 10 minutes from now). And of course the chefs; without exception, every meal has been brilliant, every course brilliant; lifetime memories while doing a world of good.
Actually, there is one last thing to say: get involved with a charity that means something to you. Whatever you do, at whatever level, your effort makes a difference. And we know for sure, your efforts will be thoroughly appreciated by whatever charity you choose to support; is there a better way to spend your time? That's all from us.
Actually, there is one last thing to say: get involved with a charity that means something to you. Whatever you do, at whatever level, your effort makes a difference. And we know for sure, your efforts will be thoroughly appreciated by whatever charity you choose to support; is there a better way to spend your time? That's all from us.