Paul Ainsworth at No. 6

Paul Ainsworth is now a major player in Padstow and his flagship venue is a truly delightful place to eat. Since it opened in a converted Georgian townhouse in 2005, No.6 has been transformed into a destination in its own right. A welcoming restaurant with rooms (the six bedrooms and suites are just up the road in a cosy and luxurious 18th-century townhouse), hospitality is warm and sincere, the atmosphere engagingly unpretentious. The attention to detail is a real hallmark of any visit, every dish on the menu underpinned by quality produce and assured technique, with dishes characterised by a deft and elegant touch with reassuring simplicity and lack of superfluous flavours. ‘Crab sticks and scones’ brings Ainsworth’s version of crab sticks with a punchy dip adding contrast and vivacity and the moreish scone served with a sublime butter. A refined and elegant dish called ‘Land and Sea’ is aged beef rump with Orkney scallop and another notable starter is a combination of wild red prawn, Iberian ham mousseline and finger lime creating a wonderful depth of flavour. For main, there’s Giga morel, sweetbread farcie and Manzanilla sherry, and ‘All of the Pigeon’ brings precisely cooked hay-aged pigeon with a salted plum condiment and Szechuan pink pepper sauce. For fish fans, kelp-cured Cornish cod makes an appearance with mussel blanquette and Cornish-made Camel Valley Chardonnay. ‘Yesterday’s scone’ is a bridge between savoury and sweet, linking nicely to dessert, which could be Yorkshire rhubarb, compañero baba and roasted vanilla raw cream. Each dish is a carefully considered exploration of flavour and texture, and diners get to watch the chefs in action from the dining room which looks into the open kitchen. Alternatively, the Florence Parker room is a private dining space for up to six guests.

Awards, accolades & Welcome Schemes

4 Rosette Award for Culinary Excellence

AA Chefs' Chef of the Year

AA Notable Wine List