Serv­ing up fruits of the sea

Corn­wall is blessed with the world’s great­est seafoods – and its Porthilly oys­ters and mus­sels reign

Cornwall Life - - FOOD HEROES -

it gen­tly against the counter and if it’s fresh it will close. Make sure your mus­sels are nice and clean by run­ning un­der cold wa­ter and steam in a deep pot with white wine, fish stock, dou­ble cream, gar­lic and pars­ley. They go per­fectly with a bowl of fries and fresh sour­dough. Coombeshead farm in Corn­wall pro­duces some of the best bread I’ve ever had so if you can get your hands on it, do!

This month is re­ally ex­cit­ing for us, as we launch a new project with Truro & Pen­with Col­lege called The Paul Ainsworth Academy. The part­ner­ship will of­fer bud­ding hos­pi­tal­ity pro­fes­sion­als at Truro & Pen­with col­lege op­por­tu­ni­ties within my busi­nesses in Pad­stow – No.6, Ro­jano’s in the Square or Pad­stow Town­house. I want to en­sure that the stu­dents are paid a fair wage and are con­stantly learn­ing and evolv­ing. We’ll have four ap­pren­tices with a pas­sion for a ca­reer in food and drink take-up full-time po­si­tions this month and we’re re­ally look­ing for­ward to wel­com­ing them to the team.

Head Chef Chris McClurg serves up Porthilly feast of mus­sels and oys­ters com­plete with fries and a gar­lic aioli

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