Paul Ainsworth at No6

Paul Ainsworth at No6 A Michelin star restaurant in the heart of Padstow by & Chef Patron
We can’t wait to welcome you!
(2665)

As the nights begin to draw in, slip upstairs to CiCi’s.Tucked away above No.6, settle in at the bar for cocktails befor...
28/09/2026

As the nights begin to draw in, slip upstairs to CiCi’s.

Tucked away above No.6, settle in at the bar for cocktails before dinner, a nightcap afterwards, or simply an evening at CiCi’s🍸

No reservation needed, we can’t wait to welcome you⭐️

Two new additions to the No6 Tasting Menu.Cornish Lobster with Delica squash, pumpkin seed praline and pink grapefruit s...
04/09/2026

Two new additions to the No6 Tasting Menu.

Cornish Lobster with Delica squash, pumpkin seed praline and pink grapefruit sabyon, finished with Ainsworth x N25 Kaluga Reserve Caviar for those looking to indulge a little further.

Orkney Island Scallop with Madeira preserved black truffle, vin jaune potato and gremolata.

A first taste of early autumn at No6, as the menu begins to move with the season.

More to come.

Cornish Bluefin Tuna (No 717)Otoro ~ Kohlrabi rice ~ Gentleman’s RelishAkami ~ Hampshire wasabi ~ BergamotFeaturing on o...
26/05/2026

Cornish Bluefin Tuna (No 717)
Otoro ~ Kohlrabi rice ~ Gentleman’s Relish
Akami ~ Hampshire wasabi ~ Bergamot

Featuring on our Tasting Menu, this course explores two distinct cuts — otoro and akami. Our interpretation of nigiri replaces traditional rice with pickled kohlrabi and mace croutons, topped with akami and finger lime.

Alongside, a separate piece of akami is finished with bergamot and freshly grated English wasabi grown in Dorset and Hampshire.

No cutlery is served with this course, encouraging the nigiri to be enjoyed traditionally — by hand, in a single bite.

Hand-Dived Scallop (Orkney Islands) | Iberian Ham MousselineFeatured on our tasting menu, XL hand-dived Orkney scallops ...
25/03/2026

Hand-Dived Scallop (Orkney Islands) | Iberian Ham Mousseline

Featured on our tasting menu, XL hand-dived Orkney scallops are pan-seared and finished over smouldering juniper and Douglas fir. They are seasoned with lime zest, fennel pollen, and a touch of fermented tomato ponzu, highlighting their caramelised exterior and tender, sweet centre.

For the mousseline, we prepare a classic hollandaise enriched with butter infused with Iberian ham bones and St. Ewe eggs. Soft herbs and pearls of finger lime add freshness, with a final touch of Iberian meat to deepen the richness.

All of the Pigeon (No6 Hay aged) Salted plum condiment ~ Black cardamom Inspired by a dish Paul cooked for his mum and d...
18/02/2026

All of the Pigeon (No6 Hay aged)
Salted plum condiment ~ Black cardamom

Inspired by a dish Paul cooked for his mum and dad while working at Restaurant Gordon Ramsay, this plate has evolved over the years at No6 and we’re delighted to have it return as part of our tasting menu.

We use Anjou pigeons, aged for 10 days in hay within our Himalayan salt cabinets. The crowns are roasted on the bone in brown butter and rested over embers, while the legs are gently confit and caramelised until beautifully tender.

The livers are blended with a deep reduction of brandy, port and madeira, delicately cooked and served chilled in a fine nori pastry tartlet.

For freshness, a salad of red endive and shallots pickled in beetroot juice is placed over the breast. Every wing and carcass is used to create a light, refined pigeon sauce, scented with black cardamom and fresh bergamot.

10/02/2026

Absolutely thrilled to announce that we have retained our Michelin star for the 13th year! ⭐️

This achievement belongs to our incredible team, who show up every day to give our guests the experience they deserve, and to our trusted suppliers, whose world-class produce we are so proud to showcase.

We also want to congratulate all the new and returning Michelin-starred chefs and restaurants. What an inspiring group of talent in the industry!

Our biggest thanks go to our guests—past, present and future. It’s a true privilege to welcome you, and we can’t wait to share what we’ve been working on!

With love,

The No6 Team 💛

✨Team Focus ✨Conrad brings a bright, welcoming energy and has been with us for over six years. Starting as a Kitchen Por...
19/01/2026

✨Team Focus ✨

Conrad brings a bright, welcoming energy and has been with us for over six years. Starting as a Kitchen Porter and now a valued member of our front of house team, he continues to take on new responsibilities with enthusiasm. His kind, caring nature is a real credit to him, and we’re so proud of his journey.

What’s your ultimate comfort food and drink?

It would have to be minced beef hot pot washed down with an ice-cold Asahi l***r. As an additional guilty pleasure, I’d finish with some Swizzels Drumstick Squashies!

If you could only eat one dish from our menu for the rest of your life (past or present), what would it be?

Our Tempura Crabstick finished with pickled Shallots – it was a taste sensation.

What song must be on the playlist at your dinner party?

The Less I Know The Better by Tame Impala.

Address

6 Middle Street
Padstow
PL288AP

Opening Hours

Tuesday 12pm - 10pm
Wednesday 12pm - 11pm
Thursday 12pm - 2:15pm
5pm - 10pm
Friday 12pm - 2:15pm
5pm - 10pm
Saturday 12pm - 2:15pm
5pm - 10pm

Telephone

+441841532093

Website

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