What are the 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

Paul Ainsworth at No6

Name: Paul Ainsworth at No6
Address: 6 Middle Street, Padstow, PL288AP, GB
Telephone: +441841532093
Price range: $$$$
Rating: 4.9

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Paul Ainsworth at No6

A Michelin star restaurant in the heart of Padstow by & Chef Patron
We can’t wait to welcome you!
(2668)

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.

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.

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 💛

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 lager. 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.

04/12/2025

✨ Team Focus ✨

Elliott has been a part of the No6 front-of-house team since 2022 and quickly developed a keen interest in our wine program. Driven by his passion for becoming a sommelier, he is now our junior sommelier and excels in his role. He enjoys local restaurants while also exploring Michelin-starred dining experiences further afield. An invaluable member of our team, his enthusiasm and dedication consistently shine through in his work.

What’s your ultimate comfort food and drink?

Wagamama’s chicken katsu curry with an Asahi!

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

It’s got to be the scallop with Iberico ham mousseline - always a winner for me.

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

All Along The Watchtower by Jimi Hendrix 🎸

14/11/2025

Our tarts explore the harmony of land, river, and sea through delicate caraway shortcrust pastry.

On our à la carte menu, Land & Sea celebrates the ocean’s freshness with Jack crab, brown shrimp, and raw cucumber, crowned with a Gamba Roja prawn and a hint of smoked pike’s roe for a buttery finish.

On the tasting menu, Land & River moves into deeper, earthier flavours, pairing smoked Devonshire eel with Granny Smith apple, crapaudine beetroot, and whipped smoked cod’s roe, all lifted by a touch of nine-month-aged Golden Oscietra N25 caviar.

23/10/2025

Jay has been an incredible addition to the No6 team since joining us in January this year. A born Cornishman, he loves exploring Cornwall’s coast and countryside, where he spends his time foraging and raising his own beautiful produce. His knowledge and expertise in the restaurant industry have had a hugely positive impact on our service, while his passion and enthusiasm have made him a caring mentor to the rest of the team. We’re so happy to have him on board and part of the No6 journey.

What would be your 3-desert island food or drink picks?⁠

1. Caffè Rojanos Whoopsy Splunker
2. Porchetta
3. A pint of Verdant lightbulb

Who are your 3 dream dinner party guests and⁠ why?⁠

1. Elton John- One of my favourite artists and I would imagine he would have a lot of good stories to tell!

2. Neil Warnock- I’m a massive fan and I have many questions for him.

3. Ricky Gervais- I find him hilarious, and I think we would have good banter.

What has been your most memorable food experience and why?

⁠We have had so many memorable meals! However Loco outshines them all. A truly unique and personal restaurant in the heart of Lisbon, that made our holiday unforgettable.

What would your perfect day off in Cornwall be?

Taking our dogs for a morning walk down to Port Gaverne, then heading to St Kew Farm Shop for lunch, and finishing the day with a BBQ at home with family and friends, enjoying a glass of good wine in the sun.

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

http://www.number6inpadstow.co.uk/

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