What a truly beautiful, world class, masterpiece of a book. What a story of excellence it truly is. I was just a small part of its history many years ago but RHR was a huge part of my life and a huge part of my heritage. Thank you @gordongram & @chef.mattabe and congratulations ⭐️⭐️⭐️
What a truly beautiful, world class, masterpiece of a book. What a story of excellence it truly is. I was just a small part of its history many years ago but RHR was a huge part of my life and a huge part of my heritage. Thank you @gordongram & @chef.mattabe and congratulations ⭐️⭐️⭐️
What a truly beautiful, world class, masterpiece of a book. What a story of excellence it truly is. I was just a small part of its history many years ago but RHR was a huge part of my life and a huge part of my heritage. Thank you @gordongram & @chef.mattabe and congratulations ⭐️⭐️⭐️
What a truly beautiful, world class, masterpiece of a book. What a story of excellence it truly is. I was just a small part of its history many years ago but RHR was a huge part of my life and a huge part of my heritage. Thank you @gordongram & @chef.mattabe and congratulations ⭐️⭐️⭐️
What a truly beautiful, world class, masterpiece of a book. What a story of excellence it truly is. I was just a small part of its history many years ago but RHR was a huge part of my life and a huge part of my heritage. Thank you @gordongram & @chef.mattabe and congratulations ⭐️⭐️⭐️
Success always tastes best when hard earned. The process from realising this dish to going on the menu today has been nothing short of amazing. 🙌🏾🔥✨ Tallow aged fillet ~ Wild red prawn ~ Golden Oscietra N25 @chrismcclurg @winwoood @philipwarrenbutchers @mevalco_ @n25caviar 🙏🏾
Success always tastes best when hard earned. The process from realising this dish to going on the menu today has been nothing short of amazing. 🙌🏾🔥✨ Tallow aged fillet ~ Wild red prawn ~ Golden Oscietra N25 @chrismcclurg @winwoood @philipwarrenbutchers @mevalco_ @n25caviar 🙏🏾
Success always tastes best when hard earned. The process from realising this dish to going on the menu today has been nothing short of amazing. 🙌🏾🔥✨ Tallow aged fillet ~ Wild red prawn ~ Golden Oscietra N25 @chrismcclurg @winwoood @philipwarrenbutchers @mevalco_ @n25caviar 🙏🏾
Success always tastes best when hard earned. The process from realising this dish to going on the menu today has been nothing short of amazing. 🙌🏾🔥✨ Tallow aged fillet ~ Wild red prawn ~ Golden Oscietra N25 @chrismcclurg @winwoood @philipwarrenbutchers @mevalco_ @n25caviar 🙏🏾
One of my favourite cheeses – Barkham Blue from Two Hoots Dairy in Berkshire. It’s a firm fixture on our menu, served alongside our apple pie, giving the most amazing contrast of saltiness and sweetness ✨ @no6padstow
One of my favourite cheeses – Barkham Blue from Two Hoots Dairy in Berkshire. It’s a firm fixture on our menu, served alongside our apple pie, giving the most amazing contrast of saltiness and sweetness ✨ @no6padstow
One of my favourite cheeses – Barkham Blue from Two Hoots Dairy in Berkshire. It’s a firm fixture on our menu, served alongside our apple pie, giving the most amazing contrast of saltiness and sweetness ✨ @no6padstow
One of my favourite cheeses – Barkham Blue from Two Hoots Dairy in Berkshire. It’s a firm fixture on our menu, served alongside our apple pie, giving the most amazing contrast of saltiness and sweetness ✨ @no6padstow
Land & Sea ⛰️🌊 Day boat wild bass, which we dry-cure with cornish sea salt, toasted aromatics and citrus. We serve this incredible fish raw, with horseradish and a classic globe artichoke barigoule. We braise the artichokes in the Provençal style with Picual olive oil, Chardonnay vinegar and hard herbs. All this is served in a delicate caraway shortcrust pastry case and topped with a generous serving of @n25caviar Golden Oscietra table side – it’s the perfect combination!
Land & Sea ⛰️🌊 Day boat wild bass, which we dry-cure with cornish sea salt, toasted aromatics and citrus. We serve this incredible fish raw, with horseradish and a classic globe artichoke barigoule. We braise the artichokes in the Provençal style with Picual olive oil, Chardonnay vinegar and hard herbs. All this is served in a delicate caraway shortcrust pastry case and topped with a generous serving of @n25caviar Golden Oscietra table side – it’s the perfect combination!
Land & Sea ⛰️🌊 Day boat wild bass, which we dry-cure with cornish sea salt, toasted aromatics and citrus. We serve this incredible fish raw, with horseradish and a classic globe artichoke barigoule. We braise the artichokes in the Provençal style with Picual olive oil, Chardonnay vinegar and hard herbs. All this is served in a delicate caraway shortcrust pastry case and topped with a generous serving of @n25caviar Golden Oscietra table side – it’s the perfect combination!
Land & Sea ⛰️🌊 Day boat wild bass, which we dry-cure with cornish sea salt, toasted aromatics and citrus. We serve this incredible fish raw, with horseradish and a classic globe artichoke barigoule. We braise the artichokes in the Provençal style with Picual olive oil, Chardonnay vinegar and hard herbs. All this is served in a delicate caraway shortcrust pastry case and topped with a generous serving of @n25caviar Golden Oscietra table side – it’s the perfect combination!
HAND-DIVED ORKNEY SCALLOPS 🥽 Our incredible XL Orkney scallops, are hand-dived, roasted and rested over smouldering juniper and pine before we finish them with lime and fennel pollen. We love that contrast of crust to barely cooked centre! 🤩 For the mousseline, we make a classic hollandaise with butter infused with Iberian ham bones and amazing rich egg yolks. We fold through fresh soft herbs, tarragon pickled shallots and little beads of finger lime for that hit of acidity 🍋 Finally, at the table we finish the roasted scallop with a dressing made from fermented tomatoes 🍅 and beurre noisette. We follow up with our scarpetta, lightly grilled sourdough focaccia to mop up every bit of sauce.
A dish like many on our menu, that really showcases the absolutely outstanding produce we work with. It’s something we’re incredibly proud of at @no6padstow and seeing all the different aspects of our ‘All of The Pigeon’ dish come together, is why we love what we do 👊🏽 From the livers, which we use in our liver parfait, to the bones, which we roast and make into the most amazing sauce finished with black cardamom and bergamot, nothing goes to waste and every bit of flavour is extracted 🐦
World Pasta Day at @cafferojano 🍝👌🏾👊🏾🇮🇹 Braised ox cheek ~ tagliatelle Chimichurri dressing, pangrattato, Ximenez vinegar
The final part of our epic #RoadToNo6 and this is why we are here! To join a select few @bmwuk guests for an intimate night with @paulainsw6rth at his famous @no6padstow! From start to finish it was a fantastic night, with a Q&A in Cici’s Bar, discussing anything and everything. From his journey to where he is today, how he ended up in Padstow, even tales from his fond memories working with @gordongram, his first ever car and of course, his favourite BMW! We then descended into the restaurant and joined Paul, Chef Patron @chrismcclurg and Head Chef Mason as they navigated their way through one of my absolute favourite tasting menus! What a fantastic night and an amazing finale for our final part of the #RoadToNo6 film series. Big thank you to @bmwuk, Paul, Chris, Mason, Alice, Liam, Chelsea, Will and Loren for a truly wonderful night and the team at @padstowtownhouse for looking after us so well! I can not wait to return very soon! #WeTheFoodSnobs #PaulAinsworth #BMW ad #No6Padstow
The second part to our #RoadToNo6 adventure and we’ve navigated our way through some of my favourite counties of Somerset, Devon and finally arrived at the stunning Cornish Coast in the amazing @bmwuk XM. It’s seemingly floated through the miles and thanks to BMW’s attention to performance and comfort, delivered us with ease to our final destination of Padstow, where fellow Friend Of BMW, @paulainsw6rth and his brilliant team call home! We’re checking in to Paul’s @padstowtownhouse for the night. It’s a beautiful boutique hotel with all the special touches, including copper roll top tubs, giant cosy beds, the best kitted out honesty bar I’ve seen and on arrival all guests are welcomed with their signature Sticky Fudge Pudding, served in your own cast iron pot with clotted cream! This is my kind of hotel! Before getting too cosy though, it’s off to @no6padstow and we’re completely the final part of the journey on foot, with a hop skip and a jump to the front door and inside to catch-up with Paul before the BMW VIPs arrive for one truly special night! #WeTheFoodSnobs #BMWUK ad #PaulAinsworth #No6Padstow #BMWXM
Time to hit the road again and this time we’re seeking out one of my favourite foodie destinations, the fantastic Michelin-starred, @no6padstow #RoadToNo6 We’re back behind the wheel with @bmwuk, this time starting out from @ouroldapplestore and heading West to the coast to find fellow Friend Of BMW and our pal, @paulainsw6rth in the beautiful port of Padstow! I’ve been handed the keys to the all-new @bmw XM for this special roadtrip and it’s an absolute beast. Bringing electric evolution to the M family, it matches unique exterior designs with the latest automotive technology for making long drives an absolute breeze. We’ve got heated massage seats, augmented reality navigation, hot and cold cup holders, giant touchscreen display, driver assistance plus and the list goes on! Time to head for the Cornish Coast on the #RoadToNo6 #WeTheFoodSnobs ad #BMWUK
After jumping aboard the rail replacement service, aka the 50-minute flight T3 452 from Gatwick to Newquay, we touched down for an end of summer staycay courtesy of the Prince of Cornwall and the AA Chefs’ Chef of the Year, @paulainsw6rth With a number of locations in Cornwall among his empire, we got to glimpse behind the curtain and experience what Paul, his wife Emma and his team have been building over the last 18 years. 🏨 Paul’s 18th-century @padstowtownhouse has just 6 suites, all uniquely styled. The roll-top tub is pretty special, the bed is incredibly comfy and the breakfast hamper is probably the best breakfast hamper in the world…just look at it. 🏅 @no6padstow is a Michelin-star British restaurant that lives inside a beautiful Georgian townhouse. No6 opened back in 2005 and serves lunch and dinner with a tasting menu priced at £150 per person. The experience and the food is obviously incredible & is delivered with great insight & enormous passion. 🍸 Upstairs at No6 is @cicis_bar a small yet elegant cocktail bar for both pre- and post-dinner tipples, and if you aren’t dining at No6 there are snacks to be had as well. The drinks focus on age-old recipes and classics with a Ci Ci’s twist and the local English bubbles are pretty nice too. 🍝 @cafferojano marries Italian & Spanish influences and carries on the style of the building’s previous resident, a 1970s restaurant created by local businessman Stanley Rojano who won over the area with his hearty family faves. Try the braised ox cheek tagliatelle. 🍻 A short ferry ride over to Rock is where you can find @marinersinrock pub, which Paul, Emma and team took over and relaunched in 2019. It’s all about the pub classics with fish & chips, curry, ploughman’s sandwich and, of course, a pie on the menu. There’s plenty of outdoor seating where you can look out at the boats in the distance. An incredible experience learning how an operation like this is put together and a great example of hospitality at its finest. #cornwall #visitbritain #michelinstar #chefoftheyear #padstow
