Bread making is a skill we are passionate about. Here in Britain we love fresh hot bread with a crispy crust. Served with butter and a pinch of rock salt, it's the best way to start a meal.
Moving to Cornwall proved to me that the only way to cook is with local, seasonal produce.
The farmers and fishermen I've met in my time here have amazed me and I'm happy to call them friends. I love using the freshest ingredients and it never ceases to amaze me how quickly they can be delivered from land or sea to your door.
Jonny Godden from Flying Fish is a perfect example: his passion for the day boat markets constantly provides us with amazing Cornish fish and shellfish.
David Thomasson came into the restaurant one day and asked if we were interested in any of his hand-dived scallops from Falmouth Bay. I was thrilled to be his first customer. I never take for granted that we make a phone call the night before and the following day we are serving them to our customers. Incredible.
St Enodoc asparagus is simply one of the finest seasonal ingredients in the country, delivered from just across the estuary in Rock.
Paul Ainsworth’s Number 6 Restaurant. Padstow, Cornwall, PL28 8AP, 01841 532 093
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