Celebrity chef patron Paul Ainsworth champions Cornish produce, with his Michelin-starred flagship restaurant leading the way. This summer, in one of his grandest ventures yet, he will reopen the iconic St Enodoc Hotel
For me, the Cornish coast is all about its ingredients. They’re genuinely world-class, shaped by the land, the sea and the people who work so closely with both. The seafood is exceptional – skate, turbot, lobster, scallops – much of it landed just hours before it reaches our kitchens through brilliant suppliers like Flying Fish. Then there’s the grass-fed meat from Philip Warren Butchers; incredible dairy, including my favourite, Rodda’s Clotted Cream; heritage vegetables grown with real care by organic producers and even Cornish Sea Salt, harvested from the open waters. Cornwall’s larder is as diverse as it is distinctive and it’s a privilege to be able to showcase it.
Life in North Cornwall means spending as much time outdoors as possible. I love heading out for long walks with Emma (Paul’s wife and business partner) and the girls – along the dunes at Daymer Bay or across the coastal paths from Polzeath to Rock. Especially in the colder months, there’s something about the sea air that’s instantly invigorating. I often get out on my bike, too, taking the Camel Trail towards Wadebridge. And when the tides are right, we explore quieter spots like Tregirls or Hawker’s Cove, where it can feel as if you’ve got the whole stretch of sand to yourself.
Looking ahead, our biggest project is the renovation of the St Enodoc Hotel – a place Emma and I have loved for years. Watching the plans develop has been hugely rewarding, and being able to reimagine such an iconic spot is something we’re incredibly excited about. We can’t wait to open our doors in the summer and share it with everyone.
For further information, visit ainsworth-collection.co.uk.
