Michelin star chef Paul Ainsworth cooks quiche, hogget and blue cheese recipes

Michelin star chef Paul Ainsworth cooks three recipes from his Padstow restaurant the first is a smoked haddock ‘quiche lorraine’ from Paul. This is followed by Group Executive Head Chef, John Walton's dish of Hogget, red garlic ketchup, cucumber and sweetbread fricassee. Next, Senior Sous Chris McClurg's dish of cheese, Barkham blue, apple pie and Cornish orchards.

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[simonlhill]

So much passion, just describing the dishes, pure class

[nathanmuir]

I look forward to eating at number 6 again !!! Those three dishes have done it for me !!!

[rhebersonbritto]

first dish no comments, it was done by Paul, you know what I mean!
third dish looks marvelous, simplicity made it all, just loved it.

[bkeene]

Wow! Wow! Wow! Serious flavor power here.

[DavidFSloneEsq]

This is beautiful. It’s like a testament to what happens when three hardworking, visionary, salt-of-the-earth chefs want to present gutsy, delicious food in a context that will impress and satisfy not only natural aesthetes, gourmands, and gluttons, but also those less well endowed pleasure seekers, whose only way of discovering oases of culinary ecstasy is by consulting guidebooks published by tire manufacturers. It’s kind of David Chang’s dream realized on a global scale. I want to eat each and every one of these dishes, just not on my tab.

[levarallen]

wow beautiful I would love to learn how to cook like that and work there

[Gourmet_Goon]

I would absolutely destroy that haddock dish. Yummy!

[ibec]

Covering a dish in foam takes away all the beauty of it I think. Very very strong dishes otherwise.