Welcome to Paul Ainsworth At No6

Our Michelin star restaurant is located in a beautiful Georgian townhouse in the heart of Padstow. We serve modern British food with a focus on locally sourced Cornish produce.

Paul Ainsworth at No6 has three dining spaces all serving our unique à la carte menu experience.

We have our beautiful dining room with a view into the passè, where you can watch the chefs at work.

Our Florence Parker room is a private dining space that can seat up to six guests.

We also offer a dining experience at our beautiful marble counter, where you can watch the chefs in action and glimpse into our development kitchen, Mahè.

A warm and friendly welcome awaits you.

Open Tuesday to Saturday for lunch and dinner.

Give our Guest Relations team a call on 01841 532 093 to make a reservation – they’re here to help from 9am to 5pm every day. Or book your table online. We do sometimes have last minute table cancellations so if you are planning a trip to Padstow but don’t yet have a reservation give our team a call.

We’d love to see you, and hope to welcome you to Paul ainsworth at No6 soon!

 

 

Meet the Team

Chris McClurg
Chef Patron

Chris has worked alongside Paul and John at No6 for over a decade. Drawn to the kitchen from a young age, he spent three years under the tutelage of Jack O’Shea at Jack’s iconic London butchery, honing skills that set him apart from the pack the moment he stepped into the No6 kitchen. Rising through the ranks to become Senior Sous Chef in 2014, Chris was named Observer Food Monthly’s Young Chef of the Year for 2018, before becoming No6’s Chef de Cuisine at the beginning of 2019.

Chris McClurg
Chef Patron

Chris has worked alongside Paul and John at No6 for over a decade. Drawn to the kitchen from a young age, he spent three years under the tutelage of Jack O’Shea at Jack’s iconic London butchery, honing skills that set him apart from the pack the moment he stepped into the No6 kitchen. Rising through the ranks to become Senior Sous Chef in 2014, Chris was named Observer Food Monthly’s Young Chef of the Year for 2018, before becoming No6’s Chef de Cuisine at the beginning of 2019.

Jasper Van Emmerik
Restaurant Manager

Hailing from Meeuwen, Netherlands, after studying hospitality management Jasper relocated to the UK, to The Gleneagles Hotel, Scotland in 2016. Here he developed his skills and eye for detail before making the move to Cornwall in 2020 to join the Paul Ainsworth at No6 family as Restaurant Curator. He quickly established himself as an integral part of the team and his consistant dedication for excellence in all things hospitality has seen Jasper promoted to Restaurant Manager in 2022.

 

Mason Winwood
Senior Sous Chef

Joining the Paul Ainsworth at No6 family in 2015, with considerable potential and raw talent, Mason honed his skills and developed his craft with relentless dedication and incredible loyalty rising to Senior Sous chef at just 23 years old in early 2020. Setting the standards, a master of the Passe and our unshakable talisman, Mason now leads the savoury team into service each day. The sky is the limit for this young prodigy.

Mason Winwood
Senior Sous Chef

Joining the Paul Ainsworth at No6 family in 2015, with considerable potential and raw talent, Mason honed his skills and developed his craft with relentless dedication and incredible loyalty rising to Senior Sous chef at just 23 years old in early 2020. Setting the standards, a master of the Passe and our unshakable talisman, Mason now leads the savoury team into service each day. The sky is the limit for this young prodigy.

Liam Evans
Head Sommelier and Beverage Director

Liam’s passion for drinks became apparent during his formative years within hospitality “down under”. Drawing on his experiences in some of New Zealand’s top wineries, micro-breweries in rural Australia and a stint in a Melbourne barista hotspot, he encapsulates the term Beverage Director. Liam is as passionate about cracking open a frosty pilsner as he is decanting a beautiful bottle of vintage Burgundy. Always on hand to offer recommendations or create your perfect, bespoke flight, he may even pour you one of his favourite peated whiskeys.

Alice Stewart
Senior Sous Chef

As head of pastry at Paul Ainsworth at No6, Alice has been hugely influential in the development and progression of some of our most loved dishes. She trained in patisserie, attaining a distinction at the highest level and after joining the Paul Ainsworth team in 2019, cemented her position as a senior sous chef in May 2021. Alice’s pastry style is joyful, it has a natural affinity for Paul’s passion for desserts which are packed full of fun, nostalgia and generosity and give our guests that lasting memory of something magical.

Alice Stewart
Senior Sous Chef

As head of pastry at Paul Ainsworth at No6, Alice has been hugely influential in the development and progression of some of our most loved dishes. She trained in patisserie, attaining a distinction at the highest level and after joining the Paul Ainsworth team in 2019, cemented her position as a senior sous chef in May 2021. Alice’s pastry style is joyful, it has a natural affinity for Paul’s passion for desserts which are packed full of fun, nostalgia and generosity and give our guests that lasting memory of something magical.

Josh Green
Development Chef

Josh is instrumental in the development of the seasonal collections at Paul Ainsworth at No6. With a fountain of knowledge, Josh has travelled extensively having spent a considerable period of time in South East Asia, this has helped shape the terrific cook he is today. A Casamia alumni having spent 10 years with the Sanchez-Iglesias family Josh was heavily involved in the expansion of the group and assisted with new openings Paco Tapas, Pi shop and Decimo. Now settled in Cornwall Josh heads up the development kitchen with his infectious enthusiasm for all things gastronomy.