One of the best things about our location in Cornwall, is access to some of the UK’s most incredible produce, like this turbot from @flyingfish525. Hand selected and weighing between 5-6kg, we age these beauties in house for 3-4 days in our custom Himalayan salt ageing cabinets, allowing the incredible flavours to develop. There’s nothing better. Wild Turbot ~ Iberian Ham Mousseline ~ Finger Lime
Land & River ✨ We create a buttery caraway-infused short crust case, that we fill with our interpretation of a classic brandade. Incredible hot smoked eel from Devon which we fillet before combining with with raw green apple, chives and smoke cod’s roe, whipping the mixture into an emulsion. We retain the eel’s skin and bones for a powerful matelot reduction which we later use to glaze the beetroot. The beetroot is first sliced into a fine ribbon, before we pickle and braise it in its own juices until just tender. We let this rest overnight before serving warmed against the chilled brandade, and topped with a helping of N25 Kaluga reserve, a caviar that holds its own against the bold, smoky, sweet flavours beneath.
Ham, egg and chips, but not as you’ve seen it before! 🍖🍳 🍟 HAM 1 2kg boneless gammon 1 large carrot 1 small leek 6 cloves garlic 1 tbspn of black peppercorns 1 stick cinnamon 1 tspn allspice berries 3 bay leaves 1 tbspn cloves 1 large sprig of thyme 1 small jar of chestnut honey 50g sherry vinegar In a large @hexclad_uk pot, submerge the ham in water and bring to boil. Discard and refresh with clean water. Add in all above ingredients, excluding honey and vinegar. Cover and simmer for 1 hour, turn heat off and allow to cool. Preheat oven to 180C. Take ham out of the liquor (save a little for later), remove the skin, pat the fat dry and score. Bake in oven in a deep tray for 10 mins. In a small @hexclad_uk frying pan, warm the honey and vinegar, cover the ham with half the mixture. Bake for 20 mins until starting to caramelise. Remove from the oven, covering in the remaining honey and sherry, then baste in juices from the bottom of the tray. Bake for a final 10-15 mins. Remove from the oven, giving a final baste. PARAMENTIER ‘CHIPS’ 1kg of chipping potatoes 250g salted butter 6 cloves of garlic Sage stalks 1 finely chopped shallot 100g cooked peeled chestnuts Peel/cut the potatoes, season and lightly boil. Remove and allow to cool. In a @hexclad_uk wok, heat half the butter, add the cooled potatoes and cook until just golden brown. Add remaining butter slowly, to control the colouring. Add the garlic and the sage stalks. Once golden and crispy, strain out the butter, remove garlic and sage stalks, and add the chestnuts and shallot. Cook for 2-3 mins and season. PARSLEY SAUCE 25g unsalted butter 25g plain flour 400g milk 50g cream 50g the ham cooking liquor Small bunch of chopped parsley 1 tbspn each of American, English and wholegrain mustard Juice of half a lemon In a medium @hexclad_uk saucepan, melt the butter until foaming before whisking in the flour. Cook out for 2-3 mins before slowly adding the milk until it’s all incorporated. Add the ham liquor and gently simmer until it’s silky and cooked through (approx 5 mins). Remove from heat, add cream, lemon juice and mustard. Add parsley before serving. Serve piled up with a fried egg on top!
Our Apple Pie 🥧🍎 – inspired by my dad and my time at @restaurantgordonramsay, this take on a Tarte tatin uses Pink Lady apples, which we dry age for almost a week to bring out the incredible flavour. After baking we glaze the tart with a verjus caramel, a sprinkling of Cornish sea salt and a touch of fresh thyme. Served alongside my favourite blue, Barkham from @twohootsdairy and an incredible seasonal British cheese to contrast, from the incredible cheesemongers that are @nealsyarddairy. Currently Montgomery’s Cheddar!! 🧀
Our crabsticks 🦀 Steamed crab lightly bound by scallop, ginger & soft herbs. Rolled in Nori then fried in a super light tempura. Seasoned with seaweed & lime. Topped table-side with our lime pickled shallot relish, galangal oil & fresh coriander stems.
Made with vintage Cornish cheddar, our scones are a real staple at @no6padstow and our way of saying welcome 🙏🏾 celebrating incredible produce from throughout Cornwall! We serve it with our house-cultured salted butter, made with the richest Guernsey cow cream! We absolutely encourage you to slather it on in great quantity, it’s worth every bite 🧈 Not only can you get a taste of these as part of our No6 experience, but also as a little nibble from our Pintxos menu at @cicis_bar whilst watching our pastry team at work! They’re the perfect accompaniment to a glass of fizz 🥂
This week, @padstowtownhouse was named number 5 in @50boutiquehotels 🏠 🏆. This little boutique hotel absolutely blows me away. We opened its historic front door during a very tough time in 2015 and every day since it has made us proud. The vision, led by @emmaainsw6rth, was to create beautiful suites with a home from home feel, with lots of little extra touches that make each guest feel like they are the first to ever stay in there. To make this vision come alive, we worked with the best, @evecullencornesinteriordesign, and Padstow Townhouse was born. For me, what makes the townhouse really special, is the team, led by @brionyphillips1, who dedicate themselves to you, our guests. This one is for you team. Love Paul and Emma xx Beautiful 📹 by @elensham 🙏🏾
Cornish Cod ~ Steamed Mussels ~ Camel Valley Blanquette Caught in Cornish water, we take the loin of this outstanding fish and cure it using local kelp, before it’s gently poached in brown butter. This is then topped with stunning St Austell Bay mussels, which we’ve lightly steamed and dressed in a kombu vinaigrette. To finish, we serve our blanquette made from our own exclusive Camel Valley sparkling Chardonnay, pink fir apple potatoes, finely chopped herbs and seaweed, as well as a generous spoonful of smoked pike roe right at the end for that subtle smoky note.
There’s only one word to describe cooking like this and it’s PASSION. Keeping the butter nutty brown and consistent in temperature while coating every single bit of the protein. You physically feel at one with what you’re doing and I bloody love it 🔥✨
@restaurantjordnaer ✨ In any profession, there are people whose work you admire from afar, and it’s a very special moment when you get to meet them and experience what they are doing in person. @evjordnaer and @tina_kragh’s restaurant Jordnær, has been at the top of my wish list for a very long time and it was better than anything I could have imagined. They represent everything I love about cooking, restaurants and being in hospitality. It was the best meal of my life and to experience it with @chelsealearoper @johnwalton and @chrismcclurg, was so special. What a place! 🧡
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
There’s cheese 🧀 on toast 🍞. Then there’s posh cheese on toast. Then there’s this super special, comfort-food-on-steroids, next level rarebit that’ll blow everything else out of the water. The recipe for this ludicrously good mature cheddar rarebit on rye sourdough with tomato 🍅, caramelised onion 🧅 chutney and basil is in the @kenwoodworld bio. Trust us. You need it in your life. #kenwoodcan #kenwooduk #kenwoodireland #paulainsworth #rarebit #cheeseontoast #cheeserecipes #vegetarian #vegetarianrecipes #comfortfood #pubclassics
This time last week we were getting ready to take @no6padstow to Copenhagen, for our first ever overseas restaurant collaboration. The biggest thank you goes to @alan.g.bates and his incredible team for not only making us so welcome, but also for introducing us to such incredible Scandinavian produce. A real highlight for me was using King Crab for the first time in our Crabsticks and Scones course. I met Alan over ten years ago when he was working for Tom and Beth Kerridge at The Hand and Flowers. To see what he has gone on to achieve is so inspiring, so proud of you Alan. Copenhagen you were truly phenomenal! Cardomen buns @hartBageri “Just saying” ❤️
So pleased to tell you all that at last week’s Cornwall Air Ambulance fundraiser, we raised a staggering £160,428! What an incredible way to kick start the Heli2 appeal! These vital funds will all go towards the £2.85 million needed to give Cornwall Air Ambulance a second helicopter, to provide the very best care for local people and visitors to Cornwall in times of great need. 🚁 A huge thank you to everyone involved and the amazing venue @uglybutterflybyah by @adamhandling. It was a big honour for myself and the team to cook with so many amazing chefs. Also a huge thank you to the amazing front of house team and all of Cornwall Air Ambulance. ✨ This was all made possible thanks to a very special woman, @karenjd1 Your dedication and passion to @cornwallairamb is truly incredible! 🙌🏾 @emmaainsw6rth and myself are so proud to be ambassadors for this amazing charity, and all thanks to @thejackiestanley. ❤️
We’re always looking for ways to tweak, alter and improve what we do at @no6padstow. Sometimes it’s a twist on the ingredients, other times it’s the way we cook a product or the arrival of incredible new seasonal produce. This time, we’ve given our our much-loved salted brown butter madeleines a new look, one we’ve been sourcing for a while. We bake these beauties to order, serving them hot out the oven, brushed in an arabica and toasted vanilla infused beurre noisette, the smell hits you every time a batch comes out of the oven! A final grating of coffee before they’re whisked away to our guests. They’re becoming a bit of a classic on our menu!
If you’ve not tried toasting and grinding your curry 🍛 spices from fresh, you’re really missing out. This Kashmiri chilli 🌶️ madras, which is a little milder than a Vindaloo, but still packs a punch, is loaded with cumin, coriander, cardamon, garam masala and fenugreek, for a madras better than anything you’ll eat out. And the best part? Mopping up the delicious sauce with gloriously fluffy homemade naans. They’re worth the extra effort, we promise. Head to the link in our bio for the recipe. #paulainsworth #madras #curry #kenwoodcan #homemadecurry #indianfood #fakeaway #michelinstar
Our Chorizo Picante, a firm favourite of mine on our pintxos menu at @cicis_bar 🔥 These beautiful, plump little chorizos are made with a touch of smoked paprika and a hit of chilli. We roast them in a pan to release the oils and add chestnut honey and Valdespino Sherry vinegar before serving with a sprinkle of fennel pollen.
Our Chorizo Picante, a firm favourite of mine on our pintxos menu at @cicis_bar 🔥 These beautiful, plump little chorizos are made with a touch of smoked paprika and a hit of chilli. We roast them in a pan to release the oils and add chestnut honey and Valdespino Sherry vinegar before serving with a sprinkle of fennel pollen.
Our Chorizo Picante, a firm favourite of mine on our pintxos menu at @cicis_bar 🔥 These beautiful, plump little chorizos are made with a touch of smoked paprika and a hit of chilli. We roast them in a pan to release the oils and add chestnut honey and Valdespino Sherry vinegar before serving with a sprinkle of fennel pollen.
The prawn cocktail is a firm festive favourite for good reason and this version of the retro classic is next level, elevating it from quaint, 70s nostalgia-fest, to fine dining star! With sherry cured tomatoes 🍅 pickled cucumber🥒 creamy guacamole 🥑 crunchy baby gem 🥬 , juicy prawns 🍤 and a homemade brandy 🥃 spiked Marie Rose sauce, this beauty is guaranteed to blow your guests’ socks off. Get the recipe via the link in our bio. #kenwoodcan #paulainsworth #michelinstar #prawncocktail #christmas #christmasrecipes #festivefood #festiverecipes #christmasday #christmasfood #dinnerparty
