The Man Behind The chef: Paul Ainsworth
In association with
In the build up to The Staff Canteen Live 2016 - Skillery supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the chefs who will be joining us on stage. We dig a little deeper to find out what they are hiding under those chef whites - next up is Paul Ainsworth.
Paul Ainsworth is owner and chef patron at Paul Ainsworth at Number 6 in Padstow, Cornwall. Paul co-owned the restaurant, simply titled, Number 6, in 2006 with two friends but took sole supply in 2009 changing the name to Paul Ainsworth at Number 6.
The restaurant gained its first Michelin star in 2013 and has appeared on numerous top 100 lists including the Sunday Times and the National Restaurant's Award.
Tells us a little bit about Number 6.
"Basically, Number 6 has evolved and now we have got it right where we want it, and that is, a really, really informal and relaxed dining option. I came down here (from London) with a bit of a different idea - to give lots away lots of extras, amuse. Pre-desserts, but it didn't really work, if I'm honest. We had the clientele through the summer but we alienated the locals and we put people off."
>>> Read more in the Behind The Chef series here
At The Staff Canteen we want to see what makes chefs tick. We asked Paul a few questions about what he gets up to when not in the kitchen:
Would you rather order a starter or a pudding?
"I really can’t choose as I love both!"
What would your last meal be?
"My wife Emma’s roast pork dinner."
What was the last thing you ate?
"Porridge and a satsuma."
If you weren’t a chef what would you be?
"JCB Driver."
If you could choose to dine in any restaurant in the world which would you choose?
"Jiro Ono’s Sushi restaurant in Tokyo – he’s 90 years old and a total legend!"
Who is you celebrity crush?
"Jennifer Aniston."
If someone was to write your biography what would it be called?
“'It’s like I’ve always said' - a pet phrase of my Dad’s that I’ve adopted!"
What do you listen to in the kitchen?
"Kiss FM most of the time."
What are you most proud of?
"My marriage to my beautiful wife Emma."
If you could own another chef’s restaurant whose would you choose?
"My own, as it’s the only one I know how to own!"
Who would you trust to run your restaurant?
"My head chef John Walton and my restaurant manager Alex Tozer."
Why did you choose to get involved with TSCLive?
"It’s such an amazing event! I met Mark (Director The Staff Canteen) some years ago, and to see how incredible The Staff Canteen has become, it’s a joy and an honour to be part of it all. They do such great work, it’s a chance for us all to give something back, and a great opportunity to showcase what we do, whilst getting really involved with the audience."
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