All of the Pigeon. Inspired by a dish I cooked for my mum and dad back in the day while working for Gordon Ramsay at Royal Hospital Road, this dish has had many iterations on the @no6padstow menu over the years and is a real love story for me. We use Anjou pigeons, which are the absolute best you can get, ageing them in our Himalayan salt cabinets in hay for 10 days. The crowns, we roast on the bone in brown butter and rested over the embers. The legs, get a gentle confit first before being caramelised. The livers, are blended with a rich reduction of brandy, port and madeira, gently cooked and served chilled in a very delicate nori pastry tartlet. For freshness a delicate salad of red endive and shallots, pickled with beetroot juice is placed atop the breast. We then use all the wings and carcasses for a beautiful light pigeon sauce to finish the dish, scented with black cardamom and fresh bergamot.
I can’t actually believe it’s here. My first ever cookbook! 📒👊🏾💥🙏🏾🔥 Pre-orders live. Out 4 July.
‘Dreams of Crab Sandwiches’ 🦀 This dish was inspired by the humble crab sandwich, a staple in Cornwall and something I would hunt down when I first moved to Cornwall on a day off. I just love them! Even though they can be found everywhere, finding a good one can often be harder than you think. Here, we’ve reimagined this humble staple, using the most amazing Jack Crabs caught daily by @flyingfish525. We steam and pick these beauties, collecting every last piece of meat, before combining with a ponzu mayonnaise, pink grapefruit and fragrant herbs. The bread, a key part of this beautiful dish, comes from a homemade classic white bloomer, that we toast over the coals and glaze in a roasted tomato buerre noisette. Atop, we serve a generous helping of the crab, a little dusting of dehydrated brown crab meat and, to finish, some of N25’s Golden Oscierta caviar. ✨
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Today is the day when @johnwalton and @verity9888 take each other’s hand in marriage. So proud to see Ci Ci as one of the bridesmaids and the biggest honour of being best man to a guy that’s always been my best man. Congratulations John & Verity on your special day. ❤️✨❤️
Gariguette Strawberries 🍓 These stunning, early summer strawberries from Breton, are renowned for their aromatic, sweet, but equally tangy flavour, and their fondant like texture. The perfect strawberries to see us through until, in the coming weeks, they’re available more locally. We serve the strawberries two ways, firstly, just brushed in olive oil and studded with roasted Sicilian pistachios. Secondly, macerated in jus de fraise, which we make from Sauternes, the remaining strawberry trim, hibiscus, and a sprinkling of verbena pepper. We reduce everything down, using this liquor to re glaze the strawberries, before serving atop a warm rhubarb purée, which we make using Robert Tomlinson’s outdoor Yorkshire rhubarb. We finish this with elderflowers, fennel pollen and a granita made from the remaining Jus de fraise. We serve this alongside two accompaniments. Our signature roasted vanilla gelato, drizzled with the brilliantly intense Provençal Moulin de Cornille olive oil, and our rich, floral Leatherwood Honey Madeleine’s made with salted brown butter and a grating of arabica coffee.
Over the moon to see @no6padstow at no.22 in this year’s @nationalrestaurantawards. A true testament to the unwavering hard work and commitment of the whole team, bringing their A-Game each and every day. Couldn’t be prouder of them all. 🙌🏾🔥👊🏽 Paul & Emma xx
Over the moon to see @no6padstow at no.22 in this year’s @nationalrestaurantawards. A true testament to the unwavering hard work and commitment of the whole team, bringing their A-Game each and every day. Couldn’t be prouder of them all. 🙌🏾🔥👊🏽 Paul & Emma xx
Watching this dish leave the pass and arrive in front of our guests each day, always makes me think how far we have come and evolved at No6. Always though, there is a feeling that ‘we’ve only just begun’ which is amazing! We never stop, we never stand still, we continually strive for excellence and to be the best we can be. “We didn’t come this far to only come this far” @no6padstow 👊🏽
Creel-caught Langoustine 🌊 Celebrating the most incredible XL langoustines that are creel-caught off the Western Isles of Scotland. A ‘simple’ dish, in the sense that there aren’t too many ingredients or sauces, allowing this incredible piece of produce to really shine. The tail is lightly grilled over the coals and seasoned with a touch of lime and a little fennel pollen. The heads, we cook down to create the vibrant, intense oil you see being brushed over at regular intervals, and the remainder of the shells and claws, are cooked down into a bouillabaisse-style sauce, heady with roasted tomatoes, fennel, Cornish pastis and fresh grapefruit. We serve the tail alongside a generous spoonful of Iberian ham mousseline – our house-made cultured butter, infused with the roasted bones of the Iberian ham and turned into a classic hollandaise style sauce. We fold through a touch of the jamon, chives, chervil and finger lime, for that lovely hit of acidity!
🐟️👑 Turbot “the King of the Sea” one of the most incredible fish that we’re fortunate enough to be able to work with. Day boat caught off of the Cornish coast, they come to us whole, weighing at least 6kg before our team get to work, filleting the fish and finding a use for every morsel. The fillets are brined in a 5% solution for around an hour and a half, depending on the size and rested overnight in our custom aging fridges, which help the Turbot to maintain its incredible texture and colour evenly whilst cooking. We then roast these on the one side, so you get a lovely deep caramelisation, before resting over the coals, allowing the heat to gently permeate through, so that we can serve it “just” cooked through the centre, preserving that world renowned and completely unique texture! 👊🏾🔥🙌🏾
Mariiiiiners, I just met a pub named Maaariiiinerrrs… 🤩🎶🍺 And suddenly that name, will never sound the same…mostly because it never sounded like ‘Maria’ in the first place but rather @marinersinrock , a place less West Side Story and more West Country Glory 🙌🏻 Because @paulainsw6rth ‘s star gastropub in Cornwall was named the third-best in the country earlier this year and you can see why with *those* views alongside LINE-CAUGHT FISH & CHIPS, RAREBIT-TOPPED CROQUE MADAME, ‘THE DOG’S POLLOCK’ FISH HOT DOG, CAFÉ DE PARIS SCALLOPS, SCOTCH EGG, CÔTE DE BOEUF STEAK , WHITE CHOC TRIFLE, CUSTARD CARROT CAKE & PASSION FRUIT PAVLOVA! 🍨 I mean, landing there on a day as beeeautiful as this one makes a difference of course with INCREDIBLE views across the Camel estuary to Padstow, but even in rain and cold you’d struggle not to enjoy it. Located aptly in Rock too, because that’s exactly what this place does… 😛🤘🏻 #scallopsevencomeinaheavymetaldish #ainsworththejourneydown #marinersinrock #PRinvite . . . . . #steak #steaks #steaklover #cornwall #summerholiday #cotedebouef #visitcornwall #gastropub #britishfood #fishandchips #ukholiday #fish #cornishfood #desserts #foodie #foodporn #foodgasm #nomnomnom #dinner #food #instafood #foodstagram #london #lickyplate
Great news! This year’s #AAawards menu will be created by our 2023 AA Chefs’ Chef award winner @paulainsw6rth. Join us on Monday 23 September at @grosvenorhouselondon as we unveil the 2024 winners! Book your tickets via our link in bio! #AAawards #Hospitality #HospitalityLife #HotelLife #Chefs #ChefsLife #Restaurants #Hotels # UKHotels #Tourism #UKTravel #AARosettes
Love this guy! His hard work and dedication are inspiring. @paulainsw6rth @hexclad @hexclad_uk @hexclad_aus @gordongram
“Risotto” (King oyster mushroom) Manzanilla Sherry ~ Pickled Morels This is an absolutely cracking dish and one that’s inspired by @claudebosi’s famous mushroom ‘risotto’ – a play on a classic risotto made with mushrooms rather than rice💥👊🏽 We make ours using King Oyster Mushrooms, which have the perfect consistency to replicate the rice, they’re also full of flavour but not too heavy. We simply dice and roast these in lots of butter. Next, we make a chestnut mushroom puree, so loads of mushrooms roasted heavily in brown butter, then deglazed with Madeira and tamari to create a really savoury, umami flavour. We finish this with a great sherry vinegar. On top, some pickled shimeji mushrooms for acidity and some of the beautiful morels we pickled at their peak earlier this Spring. A little Ramson oil – which we make from the wild garlic leaves again collected earlier in the year and then preserved. Then, a really light sauce made from Manzanilla sherry, some dried ceps, lots of shallots and bay leaves, which we pour on top, before adding a final sprinkle of caramelised Spenwood, a Pecorino style cheese from Berkshire, which we’ve roasted until crisp.
“Risotto” (King oyster mushroom) Manzanilla Sherry ~ Pickled Morels This is an absolutely cracking dish and one that’s inspired by @claudebosi’s famous mushroom ‘risotto’ – a play on a classic risotto made with mushrooms rather than rice💥👊🏽 We make ours using King Oyster Mushrooms, which have the perfect consistency to replicate the rice, they’re also full of flavour but not too heavy. We simply dice and roast these in lots of butter. Next, we make a chestnut mushroom puree, so loads of mushrooms roasted heavily in brown butter, then deglazed with Madeira and tamari to create a really savoury, umami flavour. We finish this with a great sherry vinegar. On top, some pickled shimeji mushrooms for acidity and some of the beautiful morels we pickled at their peak earlier this Spring. A little Ramson oil – which we make from the wild garlic leaves again collected earlier in the year and then preserved. Then, a really light sauce made from Manzanilla sherry, some dried ceps, lots of shallots and bay leaves, which we pour on top, before adding a final sprinkle of caramelised Spenwood, a Pecorino style cheese from Berkshire, which we’ve roasted until crisp.
