A dish that utilises some great Spring produce, alongside incredible grass-fed Moorland beef from @philipwarrenbutchers. We start, by roasting the fillet in a pan, caramelising it on all sides, before adding in a little butter, some rosemary, thyme and garlic. We then rest this over the coals until just blushing pink, before carving. All the trimmings from the chain of the fillet are roasted and this forms the base of our bordelaise-style sauce, spiced with Likouala Pepper – a perfect, rich, red wine and port sauce. The morel, is roasted in the same pan of butter, garlic, rosemary and thyme, before being stuffed with a deeply-flavoured chicken mousse, laced with black winter truffle and roasted duck liver. The final touch, is the addition of fine green herbs, served in the style of a salsa verde, which is lightly chilled. Voila; Fillet of Moorland Beef (Tallow aged) ~ Morel farcie ~ Likouala pepper
This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
This week we received our red @michelinguide plaque, ready to be hung proudly over the @no6padstow door. Thank you to our incredible team, who give their all, day in and day out. @chrismcclurg and the entire team, you make us so proud ✨ Thank you to our incredible producers, who consistently bring us the most amazing raw materials to work with 🙌🏾 Thank you to all our customers, who choose to visit us and whom we never take for granted. We will never stop striving to create an experience that will live with you forever 🙏🏾✨ Lastly, thank you to @michelinguide for trusting us for the past 11 years. It is truly an honour and a privilege, as well as a great responsibility, to continue to be a Michelin-starred restaurant ⭐️ Paul & Emma.
Unbelievably excited to announce my first ever cookbook, For The Love Of Food, will be hitting the shelves on 4th July. 👊🏾📙💥 Pre-order now via the link in my bio 📲
🙏🏾🔥🙌🏾👊🏾
🥳 @nationalrestaurantawards
I’ve been inspired by many people over the years, but some of my favourite things to cook are the ones that remind me of home. This, is Granny Ainsworth’s chip butty, so simple, but absolutely delicious and every bite takes me back. Hand cut chips, homemade tomato fondue and grated cheddar, topped off with a devilled egg, all made with the best in the business, @hexclad_uk 🙌🏾💥🔥
Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Another day in Paradise and Mother Nature on flying form. The most beautiful pristine Langoustines for our guests from @flyingfish525 🦐🙏🏾🙌🏾🔥
Our Pappardelle Ripiene 💥👊🏾 We start, by making a dough, using big, beautiful and very rich @steweeggs. We then add a little charcoal powder to half the batch, turning it black, before merging the two together to create the wonderful striped pattern. Next, we roll the dough out into big sheets, cut into ribbons of pappardelle and stuff with a creamy cheese polenta, that’s finished with aged-Spenwood – an indulgent sheep’s cheese from Berkshire. Lastly, we blanch the pasta and top with slices of preserved black winter truffle and our favourite OMED olive oil. We serve this in an onion brodo, made by deeply caramelising Roscoff onions with their skins on and braising them overnight in a kombu stock, allowing a complex bitter-sweet flavour to develop. This is finished with a splash of Champagne and a little Cornish Ramson oil, which we have an abundance of at the moment and due to the short growing season are making the most of. Lastly, to showcase the incredible English asparagus we get from St Enodoc, one of the UK’s most respected farms located just across the estuary from @no6padstow, we serve a warm fricassee, with steamed and raw green asparagus, as well as English sweet peas, in a seaweed, black truffle and butter emulsion.
Throughout the year at @no6padstow, our ‘Land & Sea’ course takes on a number of forms. Changing with the seasons and as new produce appears on the menu. Through the early spring, we’ve been making the most of those beautiful creel-caught langoustines from the Western Isles of Scotland that I mentioned in my last post and, as with many of our dishes, this one uses every little bit of that incredible crustacean. We start with our seaweed and toasted caraway shortcrust pastry tart, beautiful crisp and really buttery. We fill it with a langoustine ‘tartare’ – all that incredible sweet knuckle and claw meat – bound with a fresh horseradish emulsion and some of the first sweet English peas of the season. On top, we place a perfect nugget of the langoustine tail, naturally so sweet and tender, which we’ve gently roasted over the coals and brushed with an oil made from the langoustine heads. Lastly, we top with crisp Cornish sugar kelp and a dusting of a powder also made from the rest of the shells. 🙏🏽💥🔥🦐👊🏾
I wanted to shine a spotlight on the incredible XL langoustines we’re currently working with at @no6padstow. These beauties are creel-caught off the Western Isles of Scotland and delivered to us live from the amazing @flyingfish525 🙌🏾 We proudly use every bit of the crustacean! The tails, we grill over the coals, season with a touch of lime and fennel pollen, and serve with our Iberian ham mousseline. The heads, we roast and make into an a stunning oil with a great intensity, just packed full of that deep shellfish flavour, that we then brush back over the langoustine as it’s cooking. The rest of the langoustine shells and claws are cooked down into a bouillabaisse-style sauce, heady with saffron, tomato, fennel, Pernod & Cognac – the vibrant colour and deep flavours are incredible 🧡🦐
COMPETITION TIME 🚨 If you pre-order my debut cookbook For The Love Of Food through the brilliant @padstowbookseller, you will be entered into a completion to win the ULTIMATE CORNISH GETAWAY, including: 💥 1 night stay at @padstowtownhouse 💥 Your choice of lunch or dinner at either @cafferojano or @marinersinrock 🙏🏽💥🙏🏽🔥🙏🏽💥 Pre-orders are available through the link in my bio. A massive thank you to everyone that’s already ordered and for all the support so far!
Morels have a short seasonal window, so when they arrive, what isn’t preserved for use at a later date, is snapped up by the team and turned into some incredible dishes. This year, they’ve appeared on the @no6padstow menu as Morel Farci. Firstly, we dehydrate the morels, capturing the flavour in its prime, before rehydrating in an aromatic stock and stuffing with our farce, a classic chicken mousse, with cured winter truffle, confit shallots and duck liver. Before plating, we poach the morels, then roast them in a beurre noisette. Once carved, we top with Golden Oscietra caviar and a touch pickled walnut condiment. Lastly, we serve, saucing our sherry cream table side finished with raw, dry, savoury Manzanilla and smoked olive oil. 🙌🏾🔥💪🏾
A dish that celebrates the incredible Cornish turbot caught for us by the day boats of @flyingfish525 ⚓️ We work with the whole fish, coming to us at around 6kg and aged for around 48 hours in our custom salt ageing fridges, found above the restaurant in our development kitchen at @no6padstow. This ageing allows the meat to relax and dry, developing even more flavor and that world renowned texture. The fillets are then lightly cured in Cornish kombu. We caramelise the fillets on just one side, before resting the fish above the coals, letting the heat gently permeate and barely cook the fillet through to the center. This is then seasoned with lime, a brush of brown butter and some fennel pollen. We serve this with our own take on a classical blanquette sauce. We make a base with deeply sweated shallots, cep and button mushrooms, deglazed with our exclusive No6 Camel Valley sparkling Chardonnay. Finished with lemon juice and a touch of crème fraîche, before being emulsified with a little knob of butter. To give the sauce texture, we add a fine brunoise of beautiful white asparagus, little bites of pink fir apple potato, steamed spears of glorious English green asparagus, a spoonful of smoked pike roe and a little seaweed. Lastly, a drizzle of roasted onion oil and chives, gives it that wonderful green colour. 👊🏾
A little something we’ve been working on at @no6padstow for you to enjoy this Easter, our take on a hot cross bun. 🙌🏾💥 These little bites of spiced goodness tell the tale of Cornwall’s historical love affair with saffron. Dating back to the 14th century, passing merchants crossed our shores and traded saffron for tin. It has been used in Cornwall ever since, and has become part of this wonderful county’s heritage. Our favourite way to enjoy these little treats, is to toast them and spread with lashings of salted butter, so thick you can see your teeth in it. Alternatively, spread with a proper homemade marmalade and a slice of cheddar!
“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.
Our aubergine and chickpea cream dip, served alongside one of your first bites at @no6padstow, our Cornish sea salt & Kampot pepper potato ‘quavers’. This punchy little dip is like a smooth aubergine caviar, topped with dukkah and sumac, and surrounded with our own roasted onion oil 👊🏾🔥
