Serving up fruits of the sea
Cornwall is blessed with the world’s greatest seafoods – and its Porthilly oysters and mussels reign
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