A taste of Cornwall with Paul Ainsworth
Award-winning chef Paul Ainsworth began his career in London working for names such as Gary Rhodes, Gordon Ramsay and Marcus Wareing, before moving to Cornwall to open his own restaurant, the michelin-starred No6. He's since opened two more restaurants championing local Cornish produce in Padstow and across the water in Rock. We spoke to Paul about life in Cornwall, and why it holds such a special place in his heart.
Everyone loves Cornwall! Why do you think so many people like to spend their holidays here?
The reason why people love to spend their time in Cornwall is because of the simple things – when my family come down, they say they sleep so much better here.
It's a wonderful way of life. When you go out, you're pretty much always near the ocean, near a beach, or you're in beautiful countryside. You realise those are actually the most simple pleasures in life, just being in those incredible surroundings.
How has the food scene changed in Cornwall?
In the last 18 years that I've been here, so many people have been doing amazing things in the food and drink scene. Great cafés, beautiful distilleries, winemakers, micro-breweries, people growing vegetables...
Everything here is amazing because people are so dedicated. When you've got people working hard and you've got the raw materials it makes it even better for the restaurants, hotels, cafés and bars. There's a really amazing thing happening right now in Cornwall.
What brought you to Cornwall, and Padstow specifically?
I was given an amazing opportunity by someone offering me a life in Cornwall. It's not somewhere I ever imagined myself living. I was born in Southampton, lived in London for 10 years, and I'd come to a point in my life where I was looking to do something different – something for myself and the opportunity for Cornwall came about.
Like most other people I meet here, I used to holiday here. I’d visit most years with my mate Vince and his mum and dad – we’d go to Mullion and Kynance Cove, and stay in a static caravan. I loved it. I have amazing memories of it.
To be living here later in life, raising my family, and having a business – it’s just a dream come true.
Which three ingredients are essential in every kitchen?
1. Good quality salt .
Something like a Cornish sea salt – readily available all around the UK.
2. Good quality butter.
3. Acidity.
There's so much more to vinegars than just the traditional malt vinegar. Red wine vinegar is delicious, especially a Cabernet Sauvignon vinegar, Chardonnay vinegar, or cider vinegar. They all just add a nice touch here and there.
How should customers enjoy these menus at home to recreate the perfect Cornish dinner?
To really amplify the experience? Music. Have your favourite playlist on in the background. Open up the wine early. Have a glass while you're cooking and getting the ingredients together. Set the table in a different way than usual. Get dressed up – you don't just have to get dressed up for when you go out!
If you're having guests round, don't plate the food like you'd get in a restaurant. Have everything on serving platters and let people pass things around.
Why partner with Dishpatch?
Working with Dishpatch has been an absolute pleasure. Myself and the team have put absolute heart and soul into these menus. We genuinely want you to open these boxes and be wowed – and we want everyone to be able to experience that.