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, No6, in 2006. Paul Ainsworth at No6 was awarded a coveted Michelin star in 2013, and he has since opened two more restaurants championing local Cornish produce: Caffè Rojano in Padstow and The Mariners public house in Rock, as well as a six-suite boutique hotel, Padstow Townhouse and Ci Ci's Cocktail Bar. He regularly appears on Great British Menu, Saturday Kitchen and Sunday Brunch.

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, No6, in 2006. Paul Ainsworth at No6 was awarded a coveted Michelin star in 2013, and he has since opened two more restaurants championing local Cornish produce: Caffè Rojano in Padstow and The Mariners public house in Rock, as well as a six-suite boutique hotel, Padstow Townhouse and Ci Ci's Cocktail Bar. He regularly appears on Great British Menu, Saturday Kitchen and Sunday Brunch.

Paul Ainsworth elevates comfort food to the next level. Juicy pork belly, infused with rosemary and thyme, is paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery Savoy cabbage and indulgent pancetta and mustard-flecked mash. To finish, individual steamed puddings, laced with brown butter and raspberry jam in a generous pool of silky vanilla custard – pure autumn indulgence.

Slow-Cooked Pork Belly

Paul Ainsworth’s fan-favourite seafood feast gets an autumnal update, beginning with his signature ‘Cornish’ rarebit: house-made sourdough spread with Marmite butter, tomato fondue, and a Cheddar-mustard mix, piped thickly on top and grilled until golden. It’s served with a warming onion velouté. Next, meaty curry-spiced monkfish tail drizzled with mussel and shrimp brown butter – inspired by the flavours of potted shrimp – finished with capers and briny samphire. "It's an absolute winner," Paul says. To finish, molten chocolate cake with a dollop of cheesecake cream.

Cornish Dayboat Monkfish

The Ainsworth Christmas Pudding

A hamper of Cornish-inspired provisions to enjoy together as a cosy winter lunch or supper, or to graze on throughout the weekend. For savoury, there’s The Mariners Pub’s signature ‘Cornish rarebit’ – vintage Cornish Cheddar piped onto Marmite butter sourdough toast – red wine-braised short rib pasties with pickled cabbage, and smoked mackerel pâté with potato hash, seaweed and pimentón. For sweet, tuck into sweet passion fruit fudge. An ideal gift for the food lovers in your life – even if that’s yourself.

A Taste of Padstow

A fine dining seafood feast at home, starting with seared scallops on crispy potato hash with a dollop of mayonnaise spiked with citrussy Japanese ponzu. Next, fresh Cornish dayboat monkfish is paired with saffron potatoes and finished with a luxurious Champagne sauce with cockles, clams and samphire. Dessert is a decadent chocolate ganache tart, given a festive hit with Cointreau orange liqueur and topped with frosted pecans and crème fraîche.

Champagne Monkfish Celebration

Elevate your family roast. Paul Ainsworth’s generous feast for four begins with fish cakes flavoured with chilli, lime and soy, coated in breadcrumbs, fried until crisp and served with korma-spiced mayo. For the main, juicy rolled pork belly is slow-cooked overnight and infused with rosemary and thyme, then paired with Paul’s favourite black pudding and plenty of rich cider sauce and apple compote. On the side: buttery hispi cabbage and mustard-flecked mash.

Roast Pork Belly Feast

Paul Ainsworth

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Slow-Cooked Pork Belly Feast paul-ainsworth 

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Cornish Dayboat Monkfish - UPDATE Feast paul-ainsworth 

A Cornish autumn feast featuring onion velouté, monkfish with mussel and shrimp brown butter, and molten chocolate cake with cheesecake cream.

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Roast Pork Belly Feast Feast paul-ainsworth 

Paul Ainsworth’s feast for four: crisp fish cakes followed by succulent overnight pork belly for an elevated family roast, whether it's Friday night or Sunday lunch.

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