Number 6 Restaurant has made several appearances on our blog but this is the first time we've had dinner there. At night, while the restaurant glows to the light of candles, the sound of the restaurant is happiness and we can't recall eating in a restaurant where people were so visibly and audibly having such a good time. It's what Paul Ainsworth and his team do: use food, drink and exceptional service to make you happy and they do it very well indeed. Tables end up talking to other tables, comparing notes on favourite things they've eaten and Paul's now famous 'Trip to the Fairground' dessert gets everybody excited as soon as it leaves the kitchen (even if you were not the ones who ordered it). Michelin food without any of the stuffiness.
Since our first visit in 2011 (read that blog post here), the food has become more refined withour losing accessibility, noticeable for example in the torched mackerel starter which retains the full flavours of one of the best mackerel dishes you'll ever taste but reflects a cleaner, sharper presentation than previously. Behind the scenes infrastructure, embracing areas such as dish development, continues to be built out ensuring that the restaurant will, we're sure, build on its strengths, which are already considerable. In Cornwall, it's a must visit restaurant, it's as simple as that.
Since our first visit in 2011 (read that blog post here), the food has become more refined withour losing accessibility, noticeable for example in the torched mackerel starter which retains the full flavours of one of the best mackerel dishes you'll ever taste but reflects a cleaner, sharper presentation than previously. Behind the scenes infrastructure, embracing areas such as dish development, continues to be built out ensuring that the restaurant will, we're sure, build on its strengths, which are already considerable. In Cornwall, it's a must visit restaurant, it's as simple as that.
Cornsih crubeens, foie gras, sweet red pepper, smoked almonds
Porthilly Oysters, fennel, granny smith apple, salami
torched Cornish mackerel, celeriac remoulade, Parma ham, cucumber
veal sweetbread, pearl barley, parsley, lemon, parmesan
malt glazed duck, salt leg pie, cabbage and smoked bacon, celeriac
day boat monkfish, bone marrow, parsley, sour cream, veal shin salad
a trip to the fairground
'literally my bread and butter'
Paul's team: Paul (Dodd), John, Tom, Chris
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