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Paul Ainsworth Top 100 Instagram Photos and Posts

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Most liked photo of Paul Ainsworth with over 19.1K likes is the following photo

Most liked Instagram photo of Paul Ainsworth
We have around 101 most liked photos of Paul Ainsworth with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.

Paul Ainsworth Instagram - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Paul Ainsworth Instagram - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Paul Ainsworth Instagram - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Paul Ainsworth Instagram - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Paul Ainsworth Instagram - Cornish Cod ~ Grilled mussels ~ Camel Valley blanquette. A dish we created to celebrate some key Cornish produce. Immaculate Cornish cod loins - caught on day boats and sourced for us by @flyingfish525, we take the loin off the cod and cure it in kelp before lightly poaching it in brown butter. The biggest and most delicious Cornish mussels - sourced from St Austell Bay, these beauties are farmed out in the deep water making them larger and more juicy. We steam them in kombu before warming them in a citrus seaweed butter. We serve this with a blanquette sauce made from our exclusive @camelvalleyvineyard sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike’s roe for the texture and light smokey undertones.
Paul Ainsworth Instagram - “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse
Paul Ainsworth Instagram - “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse
Paul Ainsworth Instagram - A dish that utilises some great Spring produce, alongside incredible grass-fed Moorland beef from @philipwarrenbutchers. We start, by roasting the fillet in a pan, caramelising it on all sides, before adding in a little butter, some rosemary, thyme and garlic. We then rest this over the coals until just blushing pink, before carving. All the trimmings from the chain of the fillet are roasted and this forms the base of our bordelaise-style sauce, spiced with Likouala Pepper - a perfect, rich, red wine and port sauce. The morel, is roasted in the same pan of butter, garlic, rosemary and thyme, before being stuffed with a deeply-flavoured chicken mousse, laced with black winter truffle and roasted duck liver. The final touch, is the addition of fine green herbs, served in the style of a salsa verde, which is lightly chilled. ⁠ Voila; Fillet of Moorland Beef (Tallow aged) ~ Morel farcie ~ Likouala pepper
Paul Ainsworth Instagram - 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
Paul Ainsworth Instagram - 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.
Paul Ainsworth Instagram - All of the Pigeon. Inspired by a dish I cooked for my mum and dad back in the day while working for Gordon Ramsay at Royal Hospital Road, this dish has had many iterations on the @no6padstow menu over the years and is a real love story for me. We use Anjou pigeons, which are the absolute best you can get, ageing them in our Himalayan salt cabinets in hay for 10 days. The crowns, we roast on the bone in brown butter and rested over the embers. The legs, get a gentle confit first before being caramelised. The livers, are blended with a rich reduction of brandy, port and madeira, gently cooked and served chilled in a very delicate nori pastry tartlet. For freshness a delicate salad of red endive and shallots, pickled with beetroot juice is placed atop the breast. We then use all the wings and carcasses for a beautiful light pigeon sauce to finish the dish, scented with black cardamom and fresh bergamot.
Paul Ainsworth Instagram - I can’t actually believe it’s here. My first ever cookbook! 📒👊🏾💥🙏🏾🔥 Pre-orders live. Out 4 July.
Paul Ainsworth Instagram - The hand-dived Orkney scallops we use at @no6padstow are potentially one of my favourite ingredients of all time and the process of cooking these beauties is almost hypnotic. We lightly roast them before resting over smouldering juniper and pine. Finished with lime, fennel pollen and flakey Cornish sea salt.
Paul Ainsworth Instagram - Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail - 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.
Paul Ainsworth Instagram - Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail - 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.
Paul Ainsworth Instagram - ‘Dreams of Crab Sandwiches’ 🦀 This dish was inspired by the humble crab sandwich, a staple in Cornwall and something I would hunt down when I first moved to Cornwall on a day off. I just love them! Even though they can be found everywhere, finding a good one can often be harder than you think. Here, we’ve reimagined this humble staple, using the most amazing Jack Crabs caught daily by @flyingfish525. We steam and pick these beauties, collecting every last piece of meat, before combining with a ponzu mayonnaise, pink grapefruit and fragrant herbs. The bread, a key part of this beautiful dish, comes from a homemade classic white bloomer, that we toast over the coals and glaze in a roasted tomato buerre noisette. Atop, we serve a generous helping of the crab, a little dusting of dehydrated brown crab meat and, to finish, some of N25’s Golden Oscierta caviar. ✨
Paul Ainsworth Instagram - HUGE NEWS! 🏃🚴🏊‍♂️ This September I will be taking part in my very first @ironmantri, The Ironman 70.3 in Zell Am in Austria, a gruelling triathlon course featuring a 1.2-mile swim, a 56-mile bike ride and a 13.1-mile run! The reason I’m doing this, is to try and raise some funding for the Children’s Cancer Fund, a charity that supports children and families going through cancer treatment at the @royal_cornwall_hospitals in Treliske. All donations, from little to large, mean more than you could ever know, so thank you in advance - donations can be made via the link in my bio 📲
Paul Ainsworth Instagram - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Paul Ainsworth Instagram - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Paul Ainsworth Instagram - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Paul Ainsworth Instagram - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Paul Ainsworth Instagram - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Paul Ainsworth Instagram - Unbelievably excited to announce my first ever cookbook, For The Love Of Food, will be hitting the shelves on 4th July. 👊🏾📙💥 Pre-order now via the link in my bio 📲
Paul Ainsworth Instagram - ⛔️ COMPETITION CLOSED – Win a signed copy of my debut cookbook AND a fantastic @kenwoodworld kMix! The two keys to a great cheesecake, are a tangy filling that isn’t too sweet and a well-mixed crunchy base and we’ve got you covered on both counts with this recipe from my debut cookbook, For the Love of Food, made in a @kenwoodworld mixer. To mark the release of my book, we’re giving you the chance to win 1x signed copy of For the Love of Food and 1x Kenwood kMix! All you have to do is: 🍰 Like this post 💥 Follow @paulainsw6rth & @kenwoodworld 🍰 Tag and forward this post to people you’d most like to share the cheesecake with 💥 Share on your stories for an additional entry T&C’s: You must be over 18 to enter. You may enter as many times as you like - each comment counts as an entry. This giveaway is open to UK members only and is open until 11 August 2024.
Paul Ainsworth Instagram - 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!
Paul Ainsworth Instagram - 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!! 🧀
Paul Ainsworth Instagram - A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
Paul Ainsworth Instagram - A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
Paul Ainsworth Instagram - It’s amazing how the simplest of dishes can be mind-blowing when using the most incredible produce - all right on our door step! 👊🏾🙏🏾🔥💥 @no6padstow
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Paul Ainsworth Instagram - @HexClad_uk challenged me to level up one of my all-time favourite recipes, Eggs Benedict, so here’s my twist, with homemade crumpets, port glazed bacon, bacon-infused béarnaise, poached eggs and tarragon. #nevermadeitbefore 👊🏾🔥 Ingredients you need Bacon 2 litres water 500 g piece smoked cured bacon belly (reserve trim for later) 1 onion Cut into ¼ 1 leek cut into ¼ 1 carrot cut in ½ 3 celery stick cut in ¼ 4 sprigs thyme 3 cloves garlic 2 cinnamon stick 2 star anise 10 black pepper corns Bacon glaze ½ tbsp ground cinnamon ½ tbsp coriander seeds 2 star anise 1 tbsp vegetable oil 20 g port 20 g honey 20 g rice wine vinegar Crumpets 150 g strong plain flour ½ tsp salt ½ tsp sugar 200 g water 2 tsp fresh yeast 1 tsp baking powder 3 tbsp vegetable oil 100g Bay tree spiced tomato and onion seed relish Bacon Béarnaise sauce 100 g smoked streaky bacon, finely chopped 300 g unsalted butter, roughly diced 2 egg yolks 10 g white wine vinegar 1 tbsp warm water 1 tbsp Dijon mustard 3 g tarragon chopped fine 5 g chervil chopped fine 5 g chives chopped fine Poached eggs Water 2 tbsp malt vinegar 4 medium or large freshly laid eggs Seasalt Cracked black pepper.
Paul Ainsworth Instagram - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Paul Ainsworth Instagram - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Paul Ainsworth Instagram - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Paul Ainsworth Instagram - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Paul Ainsworth Instagram - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Paul Ainsworth Instagram - Tomorrow’s #SaturdayKitchen is a must-watch! 👀We’re joined by none other than Hollywood’s #KitHarington and #OliviaWashington! 🤩 We’ve got an incredible feast from chefs @sambalshiok, @jonwatts88 and @paulainsw6rth and plenty of drinks from @knackeredmother! 😍 So join @matt.tebbutt live on @bbcone and @bbciplayer at 10am! 🧡 Who’s in?
Paul Ainsworth Instagram - Gariguette Strawberries 🍓 These stunning, early summer strawberries from Breton, are renowned for their aromatic, sweet, but equally tangy flavour, and their fondant like texture. The perfect strawberries to see us through until, in the coming weeks, they’re available more locally. We serve the strawberries two ways, firstly, just brushed in olive oil and studded with roasted Sicilian pistachios. Secondly, macerated in jus de fraise, which we make from Sauternes, the remaining strawberry trim, hibiscus, and a sprinkling of verbena pepper. We reduce everything down, using this liquor to re glaze the strawberries, before serving atop a warm rhubarb purée, which we make using Robert Tomlinson’s outdoor Yorkshire rhubarb. We finish this with elderflowers, fennel pollen and a granita made from the remaining Jus de fraise. We serve this alongside two accompaniments. Our signature roasted vanilla gelato, drizzled with the brilliantly intense Provençal Moulin de Cornille olive oil, and our rich, floral Leatherwood Honey Madeleine’s made with salted brown butter and a grating of arabica coffee.
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 ⭐️⭐️⭐️
Paul Ainsworth Instagram - 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 🙏🏾
Paul Ainsworth Instagram - 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 🙏🏾
Paul Ainsworth Instagram - 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 🙏🏾
Paul Ainsworth Instagram - 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 🙏🏾
Paul Ainsworth Instagram - This really is a celebration of Cornwall and how we used St Enodoc Aparagus this year. Kelp Cured Cornish Cod ~ Grilled Lobster ~ St Enodoc Asparagus Shout out to @stenodocasparagus (@busejax and @burcher100 for another incredible year. I wish the season was a bit longer, but the short time we have it it’s just world class. Over the years we’ve had many iterations of this dish and I couldn’t be happier what we’ve created in 2024 👊🏽🔥
Paul Ainsworth Instagram - 🙏🏾🔥🙌🏾👊🏾
Paul Ainsworth Instagram - 🥳 @nationalrestaurantawards
Paul Ainsworth Instagram - I’ve been inspired by many people over the years, but some of my favourite things to cook are the ones that remind me of home. This, is Granny Ainsworth’s chip butty, so simple, but absolutely delicious and every bite takes me back. Hand cut chips, homemade tomato fondue and grated cheddar, topped off with a devilled egg, all made with the best in the business, @hexclad_uk 🙌🏾💥🔥
Paul Ainsworth Instagram - 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.
Paul Ainsworth Instagram - IT’S PUBLICATION DAY 💛📒 I can’t quite believe this day is here, genuinely feeling on top of the world. This book has been one massive team effort and I can’t thank everyone who’s been a part of it enough! Thank you! Thank you! Thank you! 🙏🏾💛👊🏾💥
Paul Ainsworth Instagram - 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 🥂
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Paul Ainsworth Instagram - I adore this recipe, so it was a must when it came to putting it in the book. Lemon Sole is a beautiful fish to eat and it’s inexpensive, so you get a lot for your money. Made here using my brilliant @hexclad_europe pans and our locally produced Camel Valley Sparkling Wine. An absolute showstopper that feels so decadent without using hugely expensive seafood. I hope you enjoy cooking it!
Paul Ainsworth Instagram - For this incredible beef dish, we use a Denver cut from @philipwarrenbutchers, which comes from the shoulder, a real working muscle so plenty of marbling and flavour. First off, we brine the meat, then cook at a really low temperature for 48 hours - hence that beautiful pink colouring remains. We then grill this quickly over a high heat on the barbecue, brushing the meat throughout with its own tallow and, to add a real depth of flavour as well as keeping everything moist, we glaze it with a really concentrated beef sauce, made from the beef trim and bones. For the mignon, we start by tallow ageing the beef fillets in their own fat, upstairs in our custom ageing cabinets, before trimming them and mixing with some Cabernet Sauvignon vinegar, a touch of that melted tallow and salt. Atop, we place very fine shallot rings, which we’ve pickled in beetroot juice and vinegar, an oyster emulsion, which we make from really fresh raw oysters and oyster leaf, and lastly, a drizzle of Moulin Cornielle olive oil and some little crispy shallots. Outstanding 🤯👊🏽💥
Paul Ainsworth Instagram - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Paul Ainsworth Instagram - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Paul Ainsworth Instagram - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Paul Ainsworth Instagram - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Paul Ainsworth Instagram - Our Pappardelle Ripiene 💥👊🏾 We start, by making a dough, using big, beautiful and very rich @steweeggs. We then add a little charcoal powder to half the batch, turning it black, before merging the two together to create the wonderful striped pattern. Next, we roll the dough out into big sheets, cut into ribbons of pappardelle and stuff with a creamy cheese polenta, that’s finished with aged-Spenwood - an indulgent sheep’s cheese from Berkshire. Lastly, we blanch the pasta and top with slices of preserved black winter truffle and our favourite OMED olive oil. We serve this in an onion brodo, made by deeply caramelising Roscoff onions with their skins on and braising them overnight in a kombu stock, allowing a complex bitter-sweet flavour to develop. This is finished with a splash of Champagne and a little Cornish Ramson oil, which we have an abundance of at the moment and due to the short growing season are making the most of. Lastly, to showcase the incredible English asparagus we get from St Enodoc, one of the UK’s most respected farms located just across the estuary from @no6padstow, we serve a warm fricassee, with steamed and raw green asparagus, as well as English sweet peas, in a seaweed, black truffle and butter emulsion.
Paul Ainsworth Instagram - 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 🙏🏾
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Paul Ainsworth Instagram - All of the Pigeon (No6 hay-aged) ~ Salted plum condiment ~ Black cardamom A guest and Ainsworth team favourite, that’s become a No6 signature! 🐦
Paul Ainsworth Instagram - 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.
Paul Ainsworth Instagram - 🦀FOOD LOVERS GIVEAWAY🦀 Ready to level up your cooking game? @paulainsw6rth and @hexclad_europe have teamed up to celebrate the release of Paul’s debut cookbook, with an incredible prize bundle worth over £650! 🔥 PRIZE INCLUDES: 📖 A signed copy of Paul Ainsworth’s cookbook 🍳 A HexClad 7PC Cookware Set, including the 30cm, 25cm and 20cm Hybrid Pans with Lids, AND a 30cm Hybrid Wok! 🍽️ Lunch or dinner for two at either Paul Ainsworth’s legendary pub @marinersinrock, OR their brilliant med-inspired restaurant @cafferojano TO ENTER: - LIKE this post - TAG some friends who would love this (unlimited entries allowed) - FOLLOW @paulainsw6rth @hexclad_europe (we check!) Entries are valid until 01.09.2024 at 23:59 BST. The winner will be randomly selected and contacted via Instagram DM to obtain their address on 02.09.2024. 🤞Good luck! Must be within the US or UK and 21 to qualify. No purchase is necessary. This giveaway is not affiliated with Instagram.
Paul Ainsworth Instagram - Throughout the year at @no6padstow, our ‘Land & Sea’ course takes on a number of forms. Changing with the seasons and as new produce appears on the menu. Through the early spring, we’ve been making the most of those beautiful creel-caught langoustines from the Western Isles of Scotland that I mentioned in my last post and, as with many of our dishes, this one uses every little bit of that incredible crustacean. We start with our seaweed and toasted caraway shortcrust pastry tart, beautiful crisp and really buttery. We fill it with a langoustine ‘tartare’ - all that incredible sweet knuckle and claw meat - bound with a fresh horseradish emulsion and some of the first sweet English peas of the season. On top, we place a perfect nugget of the langoustine tail, naturally so sweet and tender, which we’ve gently roasted over the coals and brushed with an oil made from the langoustine heads. Lastly, we top with crisp Cornish sugar kelp and a dusting of a powder also made from the rest of the shells. 🙏🏽💥🔥🦐👊🏾
Paul Ainsworth Instagram - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Paul Ainsworth Instagram - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Paul Ainsworth Instagram - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Paul Ainsworth Instagram - 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
Paul Ainsworth - 19.1K Likes - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾

19.1K Likes – Paul Ainsworth Instagram

Caption : ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Likes : 19066Paul Ainsworth - 19.1K Likes - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾

19.1K Likes – Paul Ainsworth Instagram

Caption : ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Likes : 19066Paul Ainsworth - 19.1K Likes - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾

19.1K Likes – Paul Ainsworth Instagram

Caption : ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Likes : 19066Paul Ainsworth - 19.1K Likes - ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾

19.1K Likes – Paul Ainsworth Instagram

Caption : ❤️ Audrey-Bloom Ainsworth ❤️ Born 18th February 2024 ✨ Emma Ainsworth you are my absolute super hero and thank you for making all my dreams come true. ❤️ Two beautiful girls that I will protect, guide and nurture with all my heart. Ci Ci you already are the perfect big sister. Feeling like the luckiest man alive right now. What a nine months and what a day. ✨🥹❤️ A Tribe of girls 🙏🏾🙌🏾
Likes : 19066Paul Ainsworth - 14.4K Likes - Cornish Cod ~ Grilled mussels ~ Camel Valley blanquette. A dish we created to celebrate some key Cornish produce. Immaculate Cornish cod loins - caught on day boats and sourced for us by @flyingfish525, we take the loin off the cod and cure it in kelp before lightly poaching it in brown butter. The biggest and most delicious Cornish mussels - sourced from St Austell Bay, these beauties are farmed out in the deep water making them larger and more juicy. We steam them in kombu before warming them in a citrus seaweed butter. We serve this with a blanquette sauce made from our exclusive @camelvalleyvineyard sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike’s roe for the texture and light smokey undertones.

14.4K Likes – Paul Ainsworth Instagram

Caption : Cornish Cod ~ Grilled mussels ~ Camel Valley blanquette. A dish we created to celebrate some key Cornish produce. Immaculate Cornish cod loins – caught on day boats and sourced for us by @flyingfish525, we take the loin off the cod and cure it in kelp before lightly poaching it in brown butter. The biggest and most delicious Cornish mussels – sourced from St Austell Bay, these beauties are farmed out in the deep water making them larger and more juicy. We steam them in kombu before warming them in a citrus seaweed butter. We serve this with a blanquette sauce made from our exclusive @camelvalleyvineyard sparkling Chardonnay, shallots, ceps, hard herbs, Pink Fir apple potatoes, diced seaweed, chervil, lemon, crème fraiche and a little dollop of smoked pike’s roe for the texture and light smokey undertones.
Likes : 14407Paul Ainsworth - 12.9K Likes - “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse

12.9K Likes – Paul Ainsworth Instagram

Caption : “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse
Likes : 12880Paul Ainsworth - 12.9K Likes - “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse

12.9K Likes – Paul Ainsworth Instagram

Caption : “Cooking is not just about ingredients and recipes. It’s about preparation and organization. If you have everything in place, you can create something truly extraordinary.” — Alain Ducasse
Likes : 12880Paul Ainsworth - 12.7K Likes - A dish that utilises some great Spring produce, alongside incredible grass-fed Moorland beef from @philipwarrenbutchers. We start, by roasting the fillet in a pan, caramelising it on all sides, before adding in a little butter, some rosemary, thyme and garlic. We then rest this over the coals until just blushing pink, before carving. All the trimmings from the chain of the fillet are roasted and this forms the base of our bordelaise-style sauce, spiced with Likouala Pepper - a perfect, rich, red wine and port sauce. The morel, is roasted in the same pan of butter, garlic, rosemary and thyme, before being stuffed with a deeply-flavoured chicken mousse, laced with black winter truffle and roasted duck liver. The final touch, is the addition of fine green herbs, served in the style of a salsa verde, which is lightly chilled. ⁠ Voila; Fillet of Moorland Beef (Tallow aged) ~ Morel farcie ~ Likouala pepper

12.7K Likes – Paul Ainsworth Instagram

Caption : A dish that utilises some great Spring produce, alongside incredible grass-fed Moorland beef from @philipwarrenbutchers. We start, by roasting the fillet in a pan, caramelising it on all sides, before adding in a little butter, some rosemary, thyme and garlic. We then rest this over the coals until just blushing pink, before carving. All the trimmings from the chain of the fillet are roasted and this forms the base of our bordelaise-style sauce, spiced with Likouala Pepper – a perfect, rich, red wine and port sauce. The morel, is roasted in the same pan of butter, garlic, rosemary and thyme, before being stuffed with a deeply-flavoured chicken mousse, laced with black winter truffle and roasted duck liver. The final touch, is the addition of fine green herbs, served in the style of a salsa verde, which is lightly chilled. ⁠ Voila; Fillet of Moorland Beef (Tallow aged) ~ Morel farcie ~ Likouala pepper
Likes : 12689Paul Ainsworth - 8.4K Likes - 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

8.4K Likes – Paul Ainsworth Instagram

Caption : 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
Likes : 8381Paul Ainsworth - 6.6K Likes - 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.

6.6K Likes – Paul Ainsworth Instagram

Caption : 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.
Likes : 6647Paul Ainsworth - 6.1K Likes - All of the Pigeon. Inspired by a dish I cooked for my mum and dad back in the day while working for Gordon Ramsay at Royal Hospital Road, this dish has had many iterations on the @no6padstow menu over the years and is a real love story for me. We use Anjou pigeons, which are the absolute best you can get, ageing them in our Himalayan salt cabinets in hay for 10 days. The crowns, we roast on the bone in brown butter and rested over the embers. The legs, get a gentle confit first before being caramelised. The livers, are blended with a rich reduction of brandy, port and madeira, gently cooked and served chilled in a very delicate nori pastry tartlet. For freshness a delicate salad of red endive and shallots, pickled with beetroot juice is placed atop the breast. We then use all the wings and carcasses for a beautiful light pigeon sauce to finish the dish, scented with black cardamom and fresh bergamot.

6.1K Likes – Paul Ainsworth Instagram

Caption : All of the Pigeon. Inspired by a dish I cooked for my mum and dad back in the day while working for Gordon Ramsay at Royal Hospital Road, this dish has had many iterations on the @no6padstow menu over the years and is a real love story for me. We use Anjou pigeons, which are the absolute best you can get, ageing them in our Himalayan salt cabinets in hay for 10 days. The crowns, we roast on the bone in brown butter and rested over the embers. The legs, get a gentle confit first before being caramelised. The livers, are blended with a rich reduction of brandy, port and madeira, gently cooked and served chilled in a very delicate nori pastry tartlet. For freshness a delicate salad of red endive and shallots, pickled with beetroot juice is placed atop the breast. We then use all the wings and carcasses for a beautiful light pigeon sauce to finish the dish, scented with black cardamom and fresh bergamot.
Likes : 6095Paul Ainsworth - 5.6K Likes - I can’t actually believe it’s here. My first ever cookbook! 📒👊🏾💥🙏🏾🔥 Pre-orders live. Out 4 July.

5.6K Likes – Paul Ainsworth Instagram

Caption : I can’t actually believe it’s here. My first ever cookbook! 📒👊🏾💥🙏🏾🔥 Pre-orders live. Out 4 July.
Likes : 5580Paul Ainsworth - 5.1K Likes - The hand-dived Orkney scallops we use at @no6padstow are potentially one of my favourite ingredients of all time and the process of cooking these beauties is almost hypnotic. We lightly roast them before resting over smouldering juniper and pine. Finished with lime, fennel pollen and flakey Cornish sea salt.

5.1K Likes – Paul Ainsworth Instagram

Caption : The hand-dived Orkney scallops we use at @no6padstow are potentially one of my favourite ingredients of all time and the process of cooking these beauties is almost hypnotic. We lightly roast them before resting over smouldering juniper and pine. Finished with lime, fennel pollen and flakey Cornish sea salt.
Likes : 5107Paul Ainsworth - 3.6K Likes - Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail - 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.

3.6K Likes – Paul Ainsworth Instagram

Caption : Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail – 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.
Likes : 3580Paul Ainsworth - 3.6K Likes - Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail - 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.

3.6K Likes – Paul Ainsworth Instagram

Caption : Absolutely thrilled to say that @no6padstow has maintained its @michelinguide star for the 11th year consecutively. We are so proud of this achievement and will continue to strive forwards and to be the best we can be, day in day out, for you, our guests. The biggest congratulations to everyone last night wether it was a first 1st or 2nd star and of course, to The Ledbury, who achieved the holy grail – 3 Michelin stars. Absolutly amazing 🙌🏾✨ Paul.
Likes : 3580Paul Ainsworth - 3.4K Likes - ‘Dreams of Crab Sandwiches’ 🦀 This dish was inspired by the humble crab sandwich, a staple in Cornwall and something I would hunt down when I first moved to Cornwall on a day off. I just love them! Even though they can be found everywhere, finding a good one can often be harder than you think. Here, we’ve reimagined this humble staple, using the most amazing Jack Crabs caught daily by @flyingfish525. We steam and pick these beauties, collecting every last piece of meat, before combining with a ponzu mayonnaise, pink grapefruit and fragrant herbs. The bread, a key part of this beautiful dish, comes from a homemade classic white bloomer, that we toast over the coals and glaze in a roasted tomato buerre noisette. Atop, we serve a generous helping of the crab, a little dusting of dehydrated brown crab meat and, to finish, some of N25’s Golden Oscierta caviar. ✨

3.4K Likes – Paul Ainsworth Instagram

Caption : ‘Dreams of Crab Sandwiches’ 🦀 This dish was inspired by the humble crab sandwich, a staple in Cornwall and something I would hunt down when I first moved to Cornwall on a day off. I just love them! Even though they can be found everywhere, finding a good one can often be harder than you think. Here, we’ve reimagined this humble staple, using the most amazing Jack Crabs caught daily by @flyingfish525. We steam and pick these beauties, collecting every last piece of meat, before combining with a ponzu mayonnaise, pink grapefruit and fragrant herbs. The bread, a key part of this beautiful dish, comes from a homemade classic white bloomer, that we toast over the coals and glaze in a roasted tomato buerre noisette. Atop, we serve a generous helping of the crab, a little dusting of dehydrated brown crab meat and, to finish, some of N25’s Golden Oscierta caviar. ✨
Likes : 3431Paul Ainsworth - 3.3K Likes - HUGE NEWS! 🏃🚴🏊‍♂️ This September I will be taking part in my very first @ironmantri, The Ironman 70.3 in Zell Am in Austria, a gruelling triathlon course featuring a 1.2-mile swim, a 56-mile bike ride and a 13.1-mile run! The reason I’m doing this, is to try and raise some funding for the Children’s Cancer Fund, a charity that supports children and families going through cancer treatment at the @royal_cornwall_hospitals in Treliske. All donations, from little to large, mean more than you could ever know, so thank you in advance - donations can be made via the link in my bio 📲

3.3K Likes – Paul Ainsworth Instagram

Caption : HUGE NEWS! 🏃🚴🏊‍♂️ This September I will be taking part in my very first @ironmantri, The Ironman 70.3 in Zell Am in Austria, a gruelling triathlon course featuring a 1.2-mile swim, a 56-mile bike ride and a 13.1-mile run! The reason I’m doing this, is to try and raise some funding for the Children’s Cancer Fund, a charity that supports children and families going through cancer treatment at the @royal_cornwall_hospitals in Treliske. All donations, from little to large, mean more than you could ever know, so thank you in advance – donations can be made via the link in my bio 📲
Likes : 3335Paul Ainsworth - 3.3K Likes - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.

3.3K Likes – Paul Ainsworth Instagram

Caption : This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Likes : 3318Paul Ainsworth - 3.3K Likes - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.

3.3K Likes – Paul Ainsworth Instagram

Caption : This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Likes : 3318Paul Ainsworth - 3.3K Likes - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.

3.3K Likes – Paul Ainsworth Instagram

Caption : This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Likes : 3318Paul Ainsworth - 3.3K Likes - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.

3.3K Likes – Paul Ainsworth Instagram

Caption : This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Likes : 3318Paul Ainsworth - 3.3K Likes - This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.

3.3K Likes – Paul Ainsworth Instagram

Caption : This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Likes : 3318Paul Ainsworth - 3.1K Likes - Unbelievably excited to announce my first ever cookbook, For The Love Of Food, will be hitting the shelves on 4th July. 👊🏾📙💥 Pre-order now via the link in my bio 📲

3.1K Likes – Paul Ainsworth Instagram

Caption : Unbelievably excited to announce my first ever cookbook, For The Love Of Food, will be hitting the shelves on 4th July. 👊🏾📙💥 Pre-order now via the link in my bio 📲
Likes : 3126Paul Ainsworth - 2.9K Likes - ⛔️ COMPETITION CLOSED – Win a signed copy of my debut cookbook AND a fantastic @kenwoodworld kMix! The two keys to a great cheesecake, are a tangy filling that isn’t too sweet and a well-mixed crunchy base and we’ve got you covered on both counts with this recipe from my debut cookbook, For the Love of Food, made in a @kenwoodworld mixer. To mark the release of my book, we’re giving you the chance to win 1x signed copy of For the Love of Food and 1x Kenwood kMix! All you have to do is: 🍰 Like this post 💥 Follow @paulainsw6rth & @kenwoodworld 🍰 Tag and forward this post to people you’d most like to share the cheesecake with 💥 Share on your stories for an additional entry T&C’s: You must be over 18 to enter. You may enter as many times as you like - each comment counts as an entry. This giveaway is open to UK members only and is open until 11 August 2024.

2.9K Likes – Paul Ainsworth Instagram

Caption : ⛔️ COMPETITION CLOSED – Win a signed copy of my debut cookbook AND a fantastic @kenwoodworld kMix! The two keys to a great cheesecake, are a tangy filling that isn’t too sweet and a well-mixed crunchy base and we’ve got you covered on both counts with this recipe from my debut cookbook, For the Love of Food, made in a @kenwoodworld mixer. To mark the release of my book, we’re giving you the chance to win 1x signed copy of For the Love of Food and 1x Kenwood kMix! All you have to do is: 🍰 Like this post 💥 Follow @paulainsw6rth & @kenwoodworld 🍰 Tag and forward this post to people you’d most like to share the cheesecake with 💥 Share on your stories for an additional entry T&C’s: You must be over 18 to enter. You may enter as many times as you like – each comment counts as an entry. This giveaway is open to UK members only and is open until 11 August 2024.
Likes : 2877Paul Ainsworth - 2.7K Likes - 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!

2.7K Likes – Paul Ainsworth Instagram

Caption : 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!
Likes : 2692Paul Ainsworth - 2.6K Likes - 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!! 🧀

2.6K Likes – Paul Ainsworth Instagram

Caption : 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!! 🧀
Likes : 2614Paul Ainsworth - 2.6K Likes - A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛

2.6K Likes – Paul Ainsworth Instagram

Caption : A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
Likes : 2561Paul Ainsworth - 2.6K Likes - A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛

2.6K Likes – Paul Ainsworth Instagram

Caption : A week I will never forget and thank you for all the love and messages. The proudest moment though is always trying to inspire my girls ✨ ‘FOR THE LOVE OF FOOD’ 💛
Likes : 2561Paul Ainsworth - 2.4K Likes - It’s amazing how the simplest of dishes can be mind-blowing when using the most incredible produce - all right on our door step! 👊🏾🙏🏾🔥💥 @no6padstow

2.4K Likes – Paul Ainsworth Instagram

Caption : It’s amazing how the simplest of dishes can be mind-blowing when using the most incredible produce – all right on our door step! 👊🏾🙏🏾🔥💥 @no6padstow
Likes : 2396Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.4K Likes - Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️

2.4K Likes – Paul Ainsworth Instagram

Caption : Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Likes : 2381Paul Ainsworth - 2.3K Likes - @HexClad_uk challenged me to level up one of my all-time favourite recipes, Eggs Benedict, so here’s my twist, with homemade crumpets, port glazed bacon, bacon-infused béarnaise, poached eggs and tarragon. #nevermadeitbefore 👊🏾🔥 Ingredients you need Bacon 2 litres water 500 g piece smoked cured bacon belly (reserve trim for later) 1 onion Cut into ¼ 1 leek cut into ¼ 1 carrot cut in ½ 3 celery stick cut in ¼ 4 sprigs thyme 3 cloves garlic 2 cinnamon stick 2 star anise 10 black pepper corns Bacon glaze ½ tbsp ground cinnamon ½ tbsp coriander seeds 2 star anise 1 tbsp vegetable oil 20 g port 20 g honey 20 g rice wine vinegar Crumpets 150 g strong plain flour ½ tsp salt ½ tsp sugar 200 g water 2 tsp fresh yeast 1 tsp baking powder 3 tbsp vegetable oil 100g Bay tree spiced tomato and onion seed relish Bacon Béarnaise sauce 100 g smoked streaky bacon, finely chopped 300 g unsalted butter, roughly diced 2 egg yolks 10 g white wine vinegar 1 tbsp warm water 1 tbsp Dijon mustard 3 g tarragon chopped fine 5 g chervil chopped fine 5 g chives chopped fine Poached eggs Water 2 tbsp malt vinegar 4 medium or large freshly laid eggs Seasalt Cracked black pepper.

2.3K Likes – Paul Ainsworth Instagram

Caption : @HexClad_uk challenged me to level up one of my all-time favourite recipes, Eggs Benedict, so here’s my twist, with homemade crumpets, port glazed bacon, bacon-infused béarnaise, poached eggs and tarragon. #nevermadeitbefore 👊🏾🔥 Ingredients you need Bacon 2 litres water 500 g piece smoked cured bacon belly (reserve trim for later) 1 onion Cut into ¼ 1 leek cut into ¼ 1 carrot cut in ½ 3 celery stick cut in ¼ 4 sprigs thyme 3 cloves garlic 2 cinnamon stick 2 star anise 10 black pepper corns Bacon glaze ½ tbsp ground cinnamon ½ tbsp coriander seeds 2 star anise 1 tbsp vegetable oil 20 g port 20 g honey 20 g rice wine vinegar Crumpets 150 g strong plain flour ½ tsp salt ½ tsp sugar 200 g water 2 tsp fresh yeast 1 tsp baking powder 3 tbsp vegetable oil 100g Bay tree spiced tomato and onion seed relish Bacon Béarnaise sauce 100 g smoked streaky bacon, finely chopped 300 g unsalted butter, roughly diced 2 egg yolks 10 g white wine vinegar 1 tbsp warm water 1 tbsp Dijon mustard 3 g tarragon chopped fine 5 g chervil chopped fine 5 g chives chopped fine Poached eggs Water 2 tbsp malt vinegar 4 medium or large freshly laid eggs Seasalt Cracked black pepper.
Likes : 2343Paul Ainsworth - 2.3K Likes - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁

2.3K Likes – Paul Ainsworth Instagram

Caption : Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Likes : 2341Paul Ainsworth - 2.3K Likes - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁

2.3K Likes – Paul Ainsworth Instagram

Caption : Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Likes : 2341Paul Ainsworth - 2.3K Likes - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁

2.3K Likes – Paul Ainsworth Instagram

Caption : Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Likes : 2341Paul Ainsworth - 2.3K Likes - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁

2.3K Likes – Paul Ainsworth Instagram

Caption : Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Likes : 2341Paul Ainsworth - 2.3K Likes - Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁

2.3K Likes – Paul Ainsworth Instagram

Caption : Just in and I can’t believe I’m typing this but on Monday night we raised just over £242,000 for @cornwallairamb to go towards buying a second helicopter. The incredible @cornwallairamb flew over a thousand missions last year with just one 🚁. The biggest thank you to everyone who made Monday night happen. Especially the team that gave up their time to travel from Cornwall and cook at the beautiful @corinthialondon on their days off. @chelsealearoper @alicealwaysalice @chefjoerozier @jackb_2804 @chrismcclurg @johnwalton you are absolute heroes and this stuff truly makes a difference because of your hard work. A huge thank you to @thomas.kochs @chefandregarrett and the entire @corinthialondon team you’re incredible. Thank you to all the sponsors and for all the donations 🙏🏾🙌🏾 Thank you to the amazing guests who bought tickets and donated so generously on the night. Lastly to our dear freind @jackiestanleyea who’s been the biggest support from the day I moved to Padstow and since 2018 when she asked @emmaainsw6rth and me to be @cornwallairamb ambassadors 🚁. It’s been a total honour and a privilege. Over £240,000 raised in one night! I mean 🤯🤯🙌🏾🚁
Likes : 2341Paul Ainsworth - 2.3K Likes - Tomorrow’s #SaturdayKitchen is a must-watch! 👀We’re joined by none other than Hollywood’s #KitHarington and #OliviaWashington! 🤩 We’ve got an incredible feast from chefs @sambalshiok, @jonwatts88 and @paulainsw6rth and plenty of drinks from @knackeredmother! 😍 So join @matt.tebbutt live on @bbcone and @bbciplayer at 10am! 🧡 Who’s in?

2.3K Likes – Paul Ainsworth Instagram

Caption : Tomorrow’s #SaturdayKitchen is a must-watch! 👀We’re joined by none other than Hollywood’s #KitHarington and #OliviaWashington! 🤩 We’ve got an incredible feast from chefs @sambalshiok, @jonwatts88 and @paulainsw6rth and plenty of drinks from @knackeredmother! 😍 So join @matt.tebbutt live on @bbcone and @bbciplayer at 10am! 🧡 Who’s in?
Likes : 2310Paul Ainsworth - 2.3K Likes - Gariguette Strawberries 🍓 These stunning, early summer strawberries from Breton, are renowned for their aromatic, sweet, but equally tangy flavour, and their fondant like texture. The perfect strawberries to see us through until, in the coming weeks, they’re available more locally. We serve the strawberries two ways, firstly, just brushed in olive oil and studded with roasted Sicilian pistachios. Secondly, macerated in jus de fraise, which we make from Sauternes, the remaining strawberry trim, hibiscus, and a sprinkling of verbena pepper. We reduce everything down, using this liquor to re glaze the strawberries, before serving atop a warm rhubarb purée, which we make using Robert Tomlinson’s outdoor Yorkshire rhubarb. We finish this with elderflowers, fennel pollen and a granita made from the remaining Jus de fraise. We serve this alongside two accompaniments. Our signature roasted vanilla gelato, drizzled with the brilliantly intense Provençal Moulin de Cornille olive oil, and our rich, floral Leatherwood Honey Madeleine’s made with salted brown butter and a grating of arabica coffee.

2.3K Likes – Paul Ainsworth Instagram

Caption : Gariguette Strawberries 🍓 These stunning, early summer strawberries from Breton, are renowned for their aromatic, sweet, but equally tangy flavour, and their fondant like texture. The perfect strawberries to see us through until, in the coming weeks, they’re available more locally. We serve the strawberries two ways, firstly, just brushed in olive oil and studded with roasted Sicilian pistachios. Secondly, macerated in jus de fraise, which we make from Sauternes, the remaining strawberry trim, hibiscus, and a sprinkling of verbena pepper. We reduce everything down, using this liquor to re glaze the strawberries, before serving atop a warm rhubarb purée, which we make using Robert Tomlinson’s outdoor Yorkshire rhubarb. We finish this with elderflowers, fennel pollen and a granita made from the remaining Jus de fraise. We serve this alongside two accompaniments. Our signature roasted vanilla gelato, drizzled with the brilliantly intense Provençal Moulin de Cornille olive oil, and our rich, floral Leatherwood Honey Madeleine’s made with salted brown butter and a grating of arabica coffee.
Likes : 2264Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 ⭐️⭐️⭐️

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 ⭐️⭐️⭐️
Likes : 2148Paul Ainsworth - 2.1K Likes - 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 🙏🏾

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 🙏🏾
Likes : 2144Paul Ainsworth - 2.1K Likes - 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 🙏🏾

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 🙏🏾
Likes : 2144Paul Ainsworth - 2.1K Likes - 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 🙏🏾

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 🙏🏾
Likes : 2144Paul Ainsworth - 2.1K Likes - 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 🙏🏾

2.1K Likes – Paul Ainsworth Instagram

Caption : 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 🙏🏾
Likes : 2144Paul Ainsworth - 2.1K Likes - This really is a celebration of Cornwall and how we used St Enodoc Aparagus this year. Kelp Cured Cornish Cod ~ Grilled Lobster ~ St Enodoc Asparagus Shout out to @stenodocasparagus (@busejax and @burcher100 for another incredible year. I wish the season was a bit longer, but the short time we have it it’s just world class. Over the years we’ve had many iterations of this dish and I couldn’t be happier what we’ve created in 2024 👊🏽🔥

2.1K Likes – Paul Ainsworth Instagram

Caption : This really is a celebration of Cornwall and how we used St Enodoc Aparagus this year. Kelp Cured Cornish Cod ~ Grilled Lobster ~ St Enodoc Asparagus Shout out to @stenodocasparagus (@busejax and @burcher100 for another incredible year. I wish the season was a bit longer, but the short time we have it it’s just world class. Over the years we’ve had many iterations of this dish and I couldn’t be happier what we’ve created in 2024 👊🏽🔥
Likes : 2140Paul Ainsworth - 2.1K Likes - 🙏🏾🔥🙌🏾👊🏾

2.1K Likes – Paul Ainsworth Instagram

Caption : 🙏🏾🔥🙌🏾👊🏾
Likes : 2131Paul Ainsworth - 2.1K Likes - 🥳 @nationalrestaurantawards

2.1K Likes – Paul Ainsworth Instagram

Caption : 🥳 @nationalrestaurantawards
Likes : 2105Paul Ainsworth - 2K Likes - I’ve been inspired by many people over the years, but some of my favourite things to cook are the ones that remind me of home. This, is Granny Ainsworth’s chip butty, so simple, but absolutely delicious and every bite takes me back. Hand cut chips, homemade tomato fondue and grated cheddar, topped off with a devilled egg, all made with the best in the business, @hexclad_uk 🙌🏾💥🔥

2K Likes – Paul Ainsworth Instagram

Caption : I’ve been inspired by many people over the years, but some of my favourite things to cook are the ones that remind me of home. This, is Granny Ainsworth’s chip butty, so simple, but absolutely delicious and every bite takes me back. Hand cut chips, homemade tomato fondue and grated cheddar, topped off with a devilled egg, all made with the best in the business, @hexclad_uk 🙌🏾💥🔥
Likes : 1957Paul Ainsworth - 1.9K Likes - 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.

1.9K Likes – Paul Ainsworth Instagram

Caption : 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.
Likes : 1938Paul Ainsworth - 1.8K Likes - IT’S PUBLICATION DAY 💛📒 I can’t quite believe this day is here, genuinely feeling on top of the world. This book has been one massive team effort and I can’t thank everyone who’s been a part of it enough! Thank you! Thank you! Thank you! 🙏🏾💛👊🏾💥

1.8K Likes – Paul Ainsworth Instagram

Caption : IT’S PUBLICATION DAY 💛📒 I can’t quite believe this day is here, genuinely feeling on top of the world. This book has been one massive team effort and I can’t thank everyone who’s been a part of it enough! Thank you! Thank you! Thank you! 🙏🏾💛👊🏾💥
Likes : 1825Paul Ainsworth - 1.7K Likes - 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 🥂

1.7K Likes – Paul Ainsworth Instagram

Caption : 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 🥂
Likes : 1688Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x

1.6K Likes – Paul Ainsworth Instagram

Caption : While I was working in London this week, I had the privilege of being invited over to @kerridgesbandg by my best mate @cheftomkerridge, to check out the brand new menu. As you can imagine, it was absolutely amazing, and made even more special by the new appointment of @tomfromkent1 as Head Chef. Tom Childs worked at @no6padstow for over 4 years and was a massive part of the team when we won our Michelin star. Please go check out his new menu. We are so proud of you Tom and well done on getting to the top the right way. Congratulations you couldn’t be in safer hands than with @cheftomkerridge @bethcullenkerridge 👊🏽🔥🙌🏾 Paul & Emma x
Likes : 1625Paul Ainsworth - 1.6K Likes - I adore this recipe, so it was a must when it came to putting it in the book. Lemon Sole is a beautiful fish to eat and it’s inexpensive, so you get a lot for your money. Made here using my brilliant @hexclad_europe pans and our locally produced Camel Valley Sparkling Wine. An absolute showstopper that feels so decadent without using hugely expensive seafood. I hope you enjoy cooking it!

1.6K Likes – Paul Ainsworth Instagram

Caption : I adore this recipe, so it was a must when it came to putting it in the book. Lemon Sole is a beautiful fish to eat and it’s inexpensive, so you get a lot for your money. Made here using my brilliant @hexclad_europe pans and our locally produced Camel Valley Sparkling Wine. An absolute showstopper that feels so decadent without using hugely expensive seafood. I hope you enjoy cooking it!
Likes : 1625Paul Ainsworth - 1.6K Likes - For this incredible beef dish, we use a Denver cut from @philipwarrenbutchers, which comes from the shoulder, a real working muscle so plenty of marbling and flavour. First off, we brine the meat, then cook at a really low temperature for 48 hours - hence that beautiful pink colouring remains. We then grill this quickly over a high heat on the barbecue, brushing the meat throughout with its own tallow and, to add a real depth of flavour as well as keeping everything moist, we glaze it with a really concentrated beef sauce, made from the beef trim and bones. For the mignon, we start by tallow ageing the beef fillets in their own fat, upstairs in our custom ageing cabinets, before trimming them and mixing with some Cabernet Sauvignon vinegar, a touch of that melted tallow and salt. Atop, we place very fine shallot rings, which we’ve pickled in beetroot juice and vinegar, an oyster emulsion, which we make from really fresh raw oysters and oyster leaf, and lastly, a drizzle of Moulin Cornielle olive oil and some little crispy shallots. Outstanding 🤯👊🏽💥

1.6K Likes – Paul Ainsworth Instagram

Caption : For this incredible beef dish, we use a Denver cut from @philipwarrenbutchers, which comes from the shoulder, a real working muscle so plenty of marbling and flavour. First off, we brine the meat, then cook at a really low temperature for 48 hours – hence that beautiful pink colouring remains. We then grill this quickly over a high heat on the barbecue, brushing the meat throughout with its own tallow and, to add a real depth of flavour as well as keeping everything moist, we glaze it with a really concentrated beef sauce, made from the beef trim and bones. For the mignon, we start by tallow ageing the beef fillets in their own fat, upstairs in our custom ageing cabinets, before trimming them and mixing with some Cabernet Sauvignon vinegar, a touch of that melted tallow and salt. Atop, we place very fine shallot rings, which we’ve pickled in beetroot juice and vinegar, an oyster emulsion, which we make from really fresh raw oysters and oyster leaf, and lastly, a drizzle of Moulin Cornielle olive oil and some little crispy shallots. Outstanding 🤯👊🏽💥
Likes : 1586Paul Ainsworth - 1.6K Likes - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥

1.6K Likes – Paul Ainsworth Instagram

Caption : Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Likes : 1580Paul Ainsworth - 1.6K Likes - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥

1.6K Likes – Paul Ainsworth Instagram

Caption : Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Likes : 1580Paul Ainsworth - 1.6K Likes - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥

1.6K Likes – Paul Ainsworth Instagram

Caption : Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Likes : 1580Paul Ainsworth - 1.6K Likes - Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥

1.6K Likes – Paul Ainsworth Instagram

Caption : Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Likes : 1580Paul Ainsworth - 1.5K Likes - Our Pappardelle Ripiene 💥👊🏾 We start, by making a dough, using big, beautiful and very rich @steweeggs. We then add a little charcoal powder to half the batch, turning it black, before merging the two together to create the wonderful striped pattern. Next, we roll the dough out into big sheets, cut into ribbons of pappardelle and stuff with a creamy cheese polenta, that’s finished with aged-Spenwood - an indulgent sheep’s cheese from Berkshire. Lastly, we blanch the pasta and top with slices of preserved black winter truffle and our favourite OMED olive oil. We serve this in an onion brodo, made by deeply caramelising Roscoff onions with their skins on and braising them overnight in a kombu stock, allowing a complex bitter-sweet flavour to develop. This is finished with a splash of Champagne and a little Cornish Ramson oil, which we have an abundance of at the moment and due to the short growing season are making the most of. Lastly, to showcase the incredible English asparagus we get from St Enodoc, one of the UK’s most respected farms located just across the estuary from @no6padstow, we serve a warm fricassee, with steamed and raw green asparagus, as well as English sweet peas, in a seaweed, black truffle and butter emulsion.

1.5K Likes – Paul Ainsworth Instagram

Caption : Our Pappardelle Ripiene 💥👊🏾 We start, by making a dough, using big, beautiful and very rich @steweeggs. We then add a little charcoal powder to half the batch, turning it black, before merging the two together to create the wonderful striped pattern. Next, we roll the dough out into big sheets, cut into ribbons of pappardelle and stuff with a creamy cheese polenta, that’s finished with aged-Spenwood – an indulgent sheep’s cheese from Berkshire. Lastly, we blanch the pasta and top with slices of preserved black winter truffle and our favourite OMED olive oil. We serve this in an onion brodo, made by deeply caramelising Roscoff onions with their skins on and braising them overnight in a kombu stock, allowing a complex bitter-sweet flavour to develop. This is finished with a splash of Champagne and a little Cornish Ramson oil, which we have an abundance of at the moment and due to the short growing season are making the most of. Lastly, to showcase the incredible English asparagus we get from St Enodoc, one of the UK’s most respected farms located just across the estuary from @no6padstow, we serve a warm fricassee, with steamed and raw green asparagus, as well as English sweet peas, in a seaweed, black truffle and butter emulsion.
Likes : 1454Paul Ainsworth - 1.4K Likes - 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 🙏🏾

1.4K Likes – Paul Ainsworth Instagram

Caption : 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 🙏🏾
Likes : 1442Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.3K Likes - Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥

1.3K Likes – Paul Ainsworth Instagram

Caption : Thrilled to bits with the news that @marinersinrock was named No.3 in this year’s @top50gastropubs 🔥 Myself, Emma and the team always wanted The Mariners to serve as a home-from-home to locals and visitors alike, and being on this list is proof that we’re achieving that dream 🏆 We can’t wait for a busy year ahead and to keep raising the bar in everything we do! 👊🏾🙏🏾💥
Likes : 1323Paul Ainsworth - 1.2K Likes - All of the Pigeon (No6 hay-aged) ~ Salted plum condiment ~ Black cardamom A guest and Ainsworth team favourite, that’s become a No6 signature! 🐦

1.2K Likes – Paul Ainsworth Instagram

Caption : All of the Pigeon (No6 hay-aged) ~ Salted plum condiment ~ Black cardamom A guest and Ainsworth team favourite, that’s become a No6 signature! 🐦
Likes : 1204Paul Ainsworth - 1.2K Likes - 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.

1.2K Likes – Paul Ainsworth Instagram

Caption : 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.
Likes : 1190Paul Ainsworth - 1.2K Likes - 🦀FOOD LOVERS GIVEAWAY🦀 Ready to level up your cooking game? @paulainsw6rth and @hexclad_europe have teamed up to celebrate the release of Paul’s debut cookbook, with an incredible prize bundle worth over £650! 🔥 PRIZE INCLUDES: 📖 A signed copy of Paul Ainsworth’s cookbook 🍳 A HexClad 7PC Cookware Set, including the 30cm, 25cm and 20cm Hybrid Pans with Lids, AND a 30cm Hybrid Wok! 🍽️ Lunch or dinner for two at either Paul Ainsworth’s legendary pub @marinersinrock, OR their brilliant med-inspired restaurant @cafferojano TO ENTER: - LIKE this post - TAG some friends who would love this (unlimited entries allowed) - FOLLOW @paulainsw6rth @hexclad_europe (we check!) Entries are valid until 01.09.2024 at 23:59 BST. The winner will be randomly selected and contacted via Instagram DM to obtain their address on 02.09.2024. 🤞Good luck! Must be within the US or UK and 21 to qualify. No purchase is necessary. This giveaway is not affiliated with Instagram.

1.2K Likes – Paul Ainsworth Instagram

Caption : 🦀FOOD LOVERS GIVEAWAY🦀 Ready to level up your cooking game? @paulainsw6rth and @hexclad_europe have teamed up to celebrate the release of Paul’s debut cookbook, with an incredible prize bundle worth over £650! 🔥 PRIZE INCLUDES: 📖 A signed copy of Paul Ainsworth’s cookbook 🍳 A HexClad 7PC Cookware Set, including the 30cm, 25cm and 20cm Hybrid Pans with Lids, AND a 30cm Hybrid Wok! 🍽️ Lunch or dinner for two at either Paul Ainsworth’s legendary pub @marinersinrock, OR their brilliant med-inspired restaurant @cafferojano TO ENTER: – LIKE this post – TAG some friends who would love this (unlimited entries allowed) – FOLLOW @paulainsw6rth @hexclad_europe (we check!) Entries are valid until 01.09.2024 at 23:59 BST. The winner will be randomly selected and contacted via Instagram DM to obtain their address on 02.09.2024. 🤞Good luck! Must be within the US or UK and 21 to qualify. No purchase is necessary. This giveaway is not affiliated with Instagram.
Likes : 1187Paul Ainsworth - 1.2K Likes - Throughout the year at @no6padstow, our ‘Land & Sea’ course takes on a number of forms. Changing with the seasons and as new produce appears on the menu. Through the early spring, we’ve been making the most of those beautiful creel-caught langoustines from the Western Isles of Scotland that I mentioned in my last post and, as with many of our dishes, this one uses every little bit of that incredible crustacean. We start with our seaweed and toasted caraway shortcrust pastry tart, beautiful crisp and really buttery. We fill it with a langoustine ‘tartare’ - all that incredible sweet knuckle and claw meat - bound with a fresh horseradish emulsion and some of the first sweet English peas of the season. On top, we place a perfect nugget of the langoustine tail, naturally so sweet and tender, which we’ve gently roasted over the coals and brushed with an oil made from the langoustine heads. Lastly, we top with crisp Cornish sugar kelp and a dusting of a powder also made from the rest of the shells. 🙏🏽💥🔥🦐👊🏾

1.2K Likes – Paul Ainsworth Instagram

Caption : Throughout the year at @no6padstow, our ‘Land & Sea’ course takes on a number of forms. Changing with the seasons and as new produce appears on the menu. Through the early spring, we’ve been making the most of those beautiful creel-caught langoustines from the Western Isles of Scotland that I mentioned in my last post and, as with many of our dishes, this one uses every little bit of that incredible crustacean. We start with our seaweed and toasted caraway shortcrust pastry tart, beautiful crisp and really buttery. We fill it with a langoustine ‘tartare’ – all that incredible sweet knuckle and claw meat – bound with a fresh horseradish emulsion and some of the first sweet English peas of the season. On top, we place a perfect nugget of the langoustine tail, naturally so sweet and tender, which we’ve gently roasted over the coals and brushed with an oil made from the langoustine heads. Lastly, we top with crisp Cornish sugar kelp and a dusting of a powder also made from the rest of the shells. 🙏🏽💥🔥🦐👊🏾
Likes : 1155Paul Ainsworth - 1.1K Likes - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥

1.1K Likes – Paul Ainsworth Instagram

Caption : I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours – they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Likes : 1137Paul Ainsworth - 1.1K Likes - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥

1.1K Likes – Paul Ainsworth Instagram

Caption : I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours – they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Likes : 1137Paul Ainsworth - 1.1K Likes - I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours - they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥

1.1K Likes – Paul Ainsworth Instagram

Caption : I know I’ve said it before but just 🤯. Every time I work with these scallops or see them arriving at @no6padstow, I’m just blown away. These big beauties come from the Orkney archipelago, where the natural deep, cool inlets nurture them, before they are harvested and delivered to us in under 24 hours – they are truly a joy to work with in the kitchen. Just absolutely stunning and right up there as my favourite job from opening to cooking ✨🔥
Likes : 1137Paul Ainsworth - 1.1K Likes - 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

1.1K Likes – Paul Ainsworth Instagram

Caption : 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
Likes : 1132
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