Paul Ainsworth has grown to become one of television’s best-loved chefs due to his kind and supportive nature. Stints as guest chef on MasterChef 2017 and appearances on Saturday Kitchen have proved that not all Michelin-starred chefs are hot-headed in the kitchen.
Paul is owner of Paul Ainsworth at Number 6, where he won a Michelin star and was included in the Good Food Guide’s top 50 UK restaurants.
Born into the hospitality trade with mum and dad running a guesthouse, Paul’s dad was a keen believer in hard work and, by the age of 12, Paul was working four paper rounds as well as five nights at the local fruit and veg merchants.
With slacking never an option, Paul was perfectly placed for a job in catering. He studied catering and hospitality at Southampton City College while also working in the The Star Hotel in Southampton and Careys Manor in the New Forest.
From 1998, he spent two years working with Gary Rhodes at his restaurant Rhodes in the Square, followed by three years working with Gordon Ramsay at his Royal Hospital Road restaurant in London..
In 2003, he moved to Pétrus in London’s Knightsbridge to work for chef Marcus Wareing and then moved with Marcus to the new Berkeley Hotel, in Knightsbridge.
After eight years in London, Paul moved down to the coast to become head chef at No.6 in Padstow, Cornwall. He fell in love with the area, and eventually took over the business with his wife Emma, launching Paul Ainsworth at No.6. The pair have since taken on the running of The Padstow Townhouse and Rojano’s
In 2011, Paul appeared on the BBC2 TV series The Great British Menu. Competing against some of the nation’s top chefs, he was delighted to win the regional heats representing the South West. In the closely fought final, his dessert ‘A Taste of the Fairground’ was chosen by the judges to be served to 100 guests at a lavish feast, at Leadenhall Market in London. The Fisherman’s Mission in Penzance and The RNLI in Padstow were invited to attend as guests of honour, and Paul says this made it one of the proudest moments in his career to date.
Bread & Butter Pudding
Method: First, butter the bread and take off the crusts, cut the bread into triangles; brush the Pyrex dish with butter to stop the bread baking to the dish. Build up the bread in the dish like a jigsaw, sprinkling sultanas over every layer apart from the top one; the reason for this is that if you do sprinkle them on the top layer, when it comes out of the oven you will think of rabbits straight away! To make the custard, bring the milk, cream and vanilla to the boil; meanwhile whisk your egg yolks and sugar together until they become very pale, almost beige. Pour the cream mixture over the egg mixture and stir with a wooden spoon, then place the bowl over some boiling water and stir the custard until it coats the back of the spoon. Pass through a sieve - not a fine one, you just want to get rid of the vanilla pod – then pour the custard over the bread leaving a bit behind to top up later. Leave the pudding for about six hours to soak up the custard, then top up with the excess custard and place the dish in a bath of water and into the oven at 130°C; cook for about 25 minutes until it has just a slight wobble. Leave to cool slightly. To serve, sprinkle caster sugar on top and glaze using a blowtorch to create a crispy top and dish up. Paul Ainsworth At No 6, Padstow This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information. Ingredients for four servings: Bread And Butter Pudding You will need: One Pyrex Dish About Five LitresBy chef Paul Ainsworth
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