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in a day"},{"term":"john lewis home"},{"term":"john lewis press"},{"term":"kim kardashian foundation"},{"term":"lessons learnt from breakups"},{"term":"liberty london"},{"term":"lifestyle blog"},{"term":"lifestyle blog uk"},{"term":"lifestyle blogger"},{"term":"living room inspiration"},{"term":"matalan"},{"term":"monday morning"},{"term":"mondrian hotel"},{"term":"mondrian hotel bar"},{"term":"morning tips"},{"term":"moving in"},{"term":"moving out"},{"term":"moving out for the first time"},{"term":"new york attractions"},{"term":"new york city pictures"},{"term":"places to eat near Westminster"},{"term":"rekorderlig christmas"},{"term":"rekorderlig cider lodge"},{"term":"renting in London"},{"term":"rooftop bars london"},{"term":"rumpus room"},{"term":"sephora"},{"term":"shopping in nyc"},{"term":"southbank"},{"term":"steakhouse soho"},{"term":"tasting menus in amsterdam"},{"term":"teenagers moving out"},{"term":"the white company"},{"term":"tips for moving out"},{"term":"uk blog"},{"term":"uk blogger"},{"term":"uk lifestyle blog"},{"term":"uk style blog"},{"term":"what is the white company"},{"term":"white bedding"},{"term":"yellow cab"}],"title":{"type":"text","$t":"OurLDNLife - A London Lifestyle Blog"},"subtitle":{"type":"html","$t":"A London Lifestyle Blog combining all things travel, lifestyle, food and more."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.ourldnlife.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/6326008086876232355\/posts\/default\/-\/UK+staycation?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.ourldnlife.com\/search\/label\/UK%20staycation"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"kbj"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11227820428968844214"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"1"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-6326008086876232355.post-3221239852932345801"},"published":{"$t":"2020-08-13T07:00:00.003+01:00"},"updated":{"$t":"2021-04-27T15:46:06.459+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cornwall Restaurants"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"},{"scheme":"http://www.blogger.com/atom/ns#","term":"UK staycation"}],"title":{"type":"text","$t":"Paul Ainsworth at Number 6, Cornwall"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7i0DWUnGPts\/XzFVHNAYZfI\/AAAAAAAAM4U\/4xu9PcV-qeU4N69WPPHMxyJZmJSZIYnZwCLcBGAsYHQ\/s1000\/Paul-Ainsworth-number-6-beef-fillet.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"667\" data-original-width=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-7i0DWUnGPts\/XzFVHNAYZfI\/AAAAAAAAM4U\/4xu9PcV-qeU4N69WPPHMxyJZmJSZIYnZwCLcBGAsYHQ\/s640\/Paul-Ainsworth-number-6-beef-fillet.png\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cb\u003EPaul Ainsworth\u003C\/b\u003E is a chef I’ve admired for some time - it’s hard not to. He’s worked and trained alongside some impressive names; \u003Ci\u003E\u003Ca href=\"https:\/\/www.cornwalllive.com\/news\/cornwall-news\/gordon-ramsay-left-one-former-410497\" target=\"_blank\"\u003EGordon Ramsay\u003C\/a\u003E, Gary Rhodes and Marcus Wareing\u003C\/i\u003E. On top of this, it’s clear he’s known within the local community for doing a lot, and even more so throughout lockdown despite facing the difficulties the industry has faced recently.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003ERightfully, it’s now his name younger chefs are vying to work alongside. He owns several successful restaurants, dubbed big competition for Rick Stein. His flagship \u003Ca href=\"https:\/\/www.paul-ainsworth.co.uk\/number6\/\" target=\"_blank\"\u003EPaul Ainsworth at Number 6\u003C\/a\u003E in Padstow, which was awarded a Michelin star in 2013 and has four AA Rosettes.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EI had never been to Cornwall before heading down earlier this year, unfortunately at the same time as the storms decided to batter the South-west coast. We planned our trip down around our visit to Paul Ainsworth at No.6, having wanted to go for some time.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EWe arrived on a (very wet) Saturday evening down in Padstow, and were immediately greeted by the insanely friendly staff. Firstly, I was shocked and delighted just how much it is like a townhouse. The decor is beautiful, homely and everything I had wanted more.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Fyk5UxG9VDE\/XzFVqaSPyrI\/AAAAAAAAM4c\/owAQiWTLglgtxeAWLOvfezmEPDJ590zewCLcBGAsYHQ\/s1000\/Paul-Ainsworth-no-6-restaurant.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"667\" data-original-width=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-Fyk5UxG9VDE\/XzFVqaSPyrI\/AAAAAAAAM4c\/owAQiWTLglgtxeAWLOvfezmEPDJ590zewCLcBGAsYHQ\/s640\/Paul-Ainsworth-no-6-restaurant.png\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003ESecondly, it’s the best service I’ve ever had. From the moment we arrived to the moment we left, they were hot on everything ensuring that we had everything we needed, even radioing someone to be upstairs to show me where the WC was. They talked us through each bit of the menu, the drinks list (we were driving and therefore not drinking), and at the end my boyfriend wanted his menu signed which they happily asked Paul Ainsworth to do. I’ve eaten at hundreds of restaurants, and it’s by far come out on top.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EWe were seated right by the kitchen, something we both love, which permitted an evening of people watching and subsequently in awe of the team.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vnH6DoeHP2c\/XzFVxvngh2I\/AAAAAAAAM4g\/nHvSHeL4CSAspGWY9QMlSrn3HOgo3q73QCLcBGAsYHQ\/s1500\/Restaurant-Paul-Ainsworth-1.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1000\" height=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-vnH6DoeHP2c\/XzFVxvngh2I\/AAAAAAAAM4g\/nHvSHeL4CSAspGWY9QMlSrn3HOgo3q73QCLcBGAsYHQ\/w668-h1000\/Restaurant-Paul-Ainsworth-1.png\" width=\"668\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EWe opted for the 3-courses for £85 and, upon looking at the menu, were flushed with choices. It’s not a huge menu - everything is perfectly refined - but everything sounds so incredible it made choosing quite the task.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EI’ve followed Paul Ainsworth on Instagram for some time, and honestly I always swipe off feeling hungry and longing to go, or rather go back.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EFinally, after much deliberation and asking for 5 more minutes, I had decided. I opted for:\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Ci\u003E\u003Cb\u003Ecod (kelp cured \u0026amp; steamed) - seaweed quaver ~ vin jeaune beurre blanc\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Ci\u003E\u003Cb\u003Ered onion fondant (miso tart tatin) - salt baked celeriac ~ goat’s curd\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Ci\u003E\u003Cb\u003Efillet of beef (aged fat ~ raw ~ caramalised) - carrot over embers ~ bacon bearnaise\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Ci\u003E\u003Cb\u003Echocolate (tulakalum 75% grand cru) - silcilian pistachio sponge ~ caramac sauce\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wc8XS5Nydxo\/XzFV5AT5XeI\/AAAAAAAAM4k\/KowBAo7Prp4-uw9tRYaxldscFPbvzNBTgCLcBGAsYHQ\/s1000\/Paul-ainsworth-menu-cornwall.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"667\" data-original-width=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-wc8XS5Nydxo\/XzFV5AT5XeI\/AAAAAAAAM4k\/KowBAo7Prp4-uw9tRYaxldscFPbvzNBTgCLcBGAsYHQ\/s640\/Paul-ainsworth-menu-cornwall.png\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EWith this, you also are treated to ‘today's scone’ which had the most incredible butters, to the point we both started desperately googling how we could get our hands on some. And ‘yesterday’s scone’ which was a sweeter taste.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EThe food came fast in the sense, you weren’t agitated, but slow enough you never felt rushed at any point to get out despite it being super busy, which was lovely.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EFirst up was \u003Ci\u003E\u003Cb\u003Ecod (kelp cured \u0026amp; steamed) - seaweed quaver ~ vin jeaune beurre blanc\u003C\/b\u003E\u003C\/i\u003E - a dish so beautifully flavoured that I’d have left happy. The cod was beautifully cooked, flaking perfectly and paired so well with the flavours without taking away any of its own flavour. The vin jeaune beurre blanc was amazing, providing the perfect accompaniment to the dish.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Y3V3eDX2GNw\/XzFWF1dsFEI\/AAAAAAAAM4w\/O9IvdcQn7-4ZRxGZAtcVg-N2kVeVqwzTACLcBGAsYHQ\/s1050\/paul-ainsworth-padstow.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1050\" data-original-width=\"700\" height=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-Y3V3eDX2GNw\/XzFWF1dsFEI\/AAAAAAAAM4w\/O9IvdcQn7-4ZRxGZAtcVg-N2kVeVqwzTACLcBGAsYHQ\/w668-h1000\/paul-ainsworth-padstow.png\" width=\"668\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003ENext, we actually both ordered this, was the\u003Ci\u003E\u003Cb\u003E red onion fondant (miso tart tatin) - salt baked celeriac ~ goat’s curd\u003C\/b\u003E\u003C\/i\u003E. Now call me crazy - and people have - but I usually dislike goat cheese \/ curd but one of the members of the team talked me through the flavours and it sounds delicious. Delicious it was - the combination of flavours once again worked seamlessly together and every mouthful was one to be savoured. My partner, an avid at-home chef himself, had previously attempted one himself and I think eating this just spurred him on even more.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dftlOpwRK1k\/XzFWN-uEjZI\/AAAAAAAAM44\/cHltMr7wl1YOu79t7uRVCpcUCSzpRXNLwCLcBGAsYHQ\/s1050\/Paul-Ainsworth-number-6-review-menu.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1050\" data-original-width=\"700\" height=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-dftlOpwRK1k\/XzFWN-uEjZI\/AAAAAAAAM44\/cHltMr7wl1YOu79t7uRVCpcUCSzpRXNLwCLcBGAsYHQ\/w668-h1000\/Paul-Ainsworth-number-6-review-menu.png\" width=\"668\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EOur main course, and one of the best pieces of meat I’ve ever eaten, was \u003Ci\u003E\u003Cb\u003Efillet of beef (aged fat ~ raw ~ caramalised) - carrot over embers ~ bacon bearnaise\u003C\/b\u003E\u003C\/i\u003E.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Cb\u003E\u003Cu\u003E\u003Ci\u003EWow.\u003C\/i\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003ENever have I had beef that is so tender, full of flavour and well-cooked. The beef was succulent, paired with the (almost too) epic bacon bearnaise. The quality of the whole dish was out of this world, it had been curated to ensure that every aspect and every sense was overly satisfied.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-k70aglPz-5I\/XzFXYSwyozI\/AAAAAAAAM5E\/EaTyeFjhTf8DGTY4y5dIh2ZxwZVSU6VTQCLcBGAsYHQ\/s1050\/paul-ainsworth-cornwall-padstow.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1050\" data-original-width=\"700\" height=\"1000\" src=\"https:\/\/1.bp.blogspot.com\/-k70aglPz-5I\/XzFXYSwyozI\/AAAAAAAAM5E\/EaTyeFjhTf8DGTY4y5dIh2ZxwZVSU6VTQCLcBGAsYHQ\/w668-h1000\/paul-ainsworth-cornwall-padstow.png\" width=\"668\" \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EFinally, our fourth and final course. At No.6 they do the Fairground Tale and upon reflection we both wish we’d gone for this. But we both fancied different things at the time, and I opted for chocolate (tulakalum 75% grand cru) - silcilian pistachio sponge ~ caramac sauce.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EIt was as delicious as it sounds with all the flavours pairing perfectly, making it the perfect way to finish off a truly exceptional meal.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003EI hands down cannot recommend Paul Ainsworth enough - it’s one of the best meals I have ever had and we’re even planning our 2021 trip down after a successful 2020 first trip.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Ca href=\"https:\/\/www.paul-ainsworth.co.uk\/number6\/\"\u003E\u003Cb\u003Ehttps:\/\/www.paul-ainsworth.co.uk\/number6\/\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Cb\u003E6 Middle St, Padstow PL28 8AP\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Cb\u003E01841 532093\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ffa400; font-family: arial;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"font-family: arial;\"\u003E\u003Ci\u003E*Photography supplied by Paul Ainswort\u003C\/i\u003E\u003Ci\u003Eh Group.\u003C\/i\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.ourldnlife.com\/feeds\/3221239852932345801\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.ourldnlife.com\/2020\/08\/paul-ainsworth-at-number-6-cornwall.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/6326008086876232355\/posts\/default\/3221239852932345801"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/6326008086876232355\/posts\/default\/3221239852932345801"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.ourldnlife.com\/2020\/08\/paul-ainsworth-at-number-6-cornwall.html","title":"Paul Ainsworth at Number 6, Cornwall"}],"author":[{"name":{"$t":"kbj"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/11227820428968844214"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-7i0DWUnGPts\/XzFVHNAYZfI\/AAAAAAAAM4U\/4xu9PcV-qeU4N69WPPHMxyJZmJSZIYnZwCLcBGAsYHQ\/s72-c\/Paul-Ainsworth-number-6-beef-fillet.png","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});