1. What inspired you to become a chef, and how did your culinary journey begin?

I’ve always loved food, ever since I was a kid. I grew up in Southampton with parents who ran a guesthouse, so hospitality was part of daily life. I was fascinated by the idea that you could make people happy through something as simple as a good meal. My real culinary journey kicked off when I trained at college and then started working for Gary Rhodes. From there, I went on to work under Gordon Ramsay and later Marcus Wareing, both of whom were instrumental in shaping my standards and drive.

2. What’s your signature dish — and what makes it so special or personal to you?

It is difficult to narrow it down because we also like the menus to constantly evolve. But dishes that have become synonymous with Paul Ainsworth at No6 and my cooking style are the Chicken Tournedos Rossini and All of The Pigeon. And anyone who knows me, knows how much I really love custard. So much so that the dessert menu at The Mariners is called ‘& custard’. Currently there is a glazed pineapple and brown butter upside down cake, with spiced rum and salted caramel and it is served with proper vanilla custard. It is playful, nostalgic and a hug in a bowl - that to me is special and what good food should be about.

3. What have been the biggest challenges in building your culinary identity and restaurant vision?

I think the biggest challenge is staying true to your vision in an industry that’s constantly evolving. When I first opened No6, there was pressure to follow trends or compare myself to others. But I realised early on that the only way to build something lasting was to cook food that genuinely meant something to me. That meant digging into Cornish produce, honouring the people behind it, and finding joy in creating dishes that were rooted in place and personal experience. It took time to find that confidence and to build a team that shares those values.

4. How do you incorporate sustainability and seasonality into your menus and kitchen practices?

We’re lucky in Cornwall to be surrounded by brilliant farmers, fishermen, and producers, so sourcing locally and seasonally comes naturally. But it goes beyond ingredients - it’s also about how we run the kitchen and reduce waste from our restaurants. We’ve built strong relationships with suppliers who share our ethos, and we’ve designed menus that flex with the seasons. It’s better for the planet, and frankly, food tastes much better when it is in its peak season.

5. Which world cuisines, cultures, or travel experiences have most influenced your cooking style?

I’m endlessly inspired by Greece - the way they champion ingredients and let them shine. You don’t need 20 elements on a plate when you’ve got incredible produce. That’s always stuck with me. At the same time, I am always inspired by my surroundings at home in Cornwall. The landscape, the produce, the people - that’s the heart of my food.

6. How do you define modern luxury in fine dining, and how do you bring that to life for your guests?

Modern luxury in fine dining, to me, is all about creating an experience that feels personal, warm, and unforgettable without any sense of formality or intimidation. It's not just about opulence or rare ingredients; it's about thoughtful details, genuine hospitality, and a respect for craftsmanship and produce. At No6 in Padstow, we bring modern luxury to life by combining the very best British produce with a creative flair, but in a way that still feels accessible. Equally important is the service. For me, luxury is being looked after by a team who care deeply about what they do and anticipate your needs without being overbearing.

7. How do you stay creative and continually evolve your food while maintaining consistency?

 Staying creative while maintaining consistency is all about balance and building the right team around you.

8. What’s a behind the scenes kitchen ritual or routine that most people don’t know about?

For me, it’s running. Every morning before I step into the kitchen, I go for a run - usually just a few miles, nothing crazy. It’s the one time in the day when everything’s quiet, and I can sort through my thoughts. I think about dishes, ingredients, sometimes nothing at all. It’s where I mentally prep for service. Running gets me focused, clears my head, and honestly, it's been a big part of my personal growth over the last few years.

9. What advice would you give to young chefs entering today’s fast-paced culinary world? 

The biggest piece of advice I have is to stay humble and be prepared to work hard. This industry moves fast, and there’s a ton of pressure these days - for example social media. At Paul Ainsworth at No6 we hold a Michelin star. It’s a huge responsibility to maintain that level of cooking daily, but it is also a huge honour and feeds our creativity. But real, lasting skill doesn’t come overnight. It comes from years in the kitchen, knocking on doors, and soaking up knowledge. Be curious and teachable. Ask questions, listen more than you speak, and absorb as much as you can from mentors. Understand the full picture. It’s not just about the food - it’s also about sourcing, costings, margins, and team dynamics. And finally, have patience. Every hard moment adds to your resilience and growth.

10. If you could cook for anyone - past or present - who would it be and what would you serve?

Every Sunday since my daughter Ci Ci was a baby and strong enough to hold her own head up, she and I have made pancakes for breakfast together, and we still make them when we’re at home now, nine years later. Eating breakfast with my family is precious time spent together, which I appreciate after a busy night working in the restaurants. So I would have to say I would always choose to cook for my two daughters and wife.

www.paul-ainsworth.co.uk