Paul Ainsworth

Mason Winwood's culinary philosophy is deeply rooted in the continuous evolution of the dining experience, while steadfastly honoring the established legacy of Paul Ainsworth at No6. Having ascended through the ranks over a decade, his vision for the Michelin-starred restaurant involves injecting "fresh ideas" into the menu concept, particularly for tasting menus, to keep the culinary journey dynamic and engaging for guests. This approach is geared towards refining and enhancing the gastronomic offerings, ensuring the restaurant remains at the forefront of modern British cuisine. Central to Winwood's ethos is a profound respect for the provenance of ingredients. While not directly stating his sourcing principles in detail, he implicitly continues No6's commitment to showcasing "Cornish produce at its best," a cornerstone of the restaurant's identity. This dedication extends to utilizing high-quality, seasonal elements like hand-dived Orkney scallops, wild Cornish turbot, and local strawberries, meticulously transforming them into refined dishes that speak of their origin. His innovative use of ingredients, such as incorporating "leftover cheese scones" into a sophisticated pre-dessert, also hints at an underlying appreciation for resourcefulness and minimizing waste, elevating humble components into memorable culinary statements. Beyond the plate, Winwood champions a progressive leadership philosophy that prioritizes the well-being and development of his team. He emphatically believes in fostering a "positive work-life balance," rejecting the unsustainable "100 hours a week in the kitchen" culture. His conviction is that a "rested and happy" team is paramount, directly translating into "incredible energy and creativity" in the kitchen. This nurturing environment, where staff are supported, challenged, and given the "time and space to develop," is integral to his overarching vision for No6, ensuring that the culinary artistry delivered to guests is a product of a thriving and motivated collective. Chef Mason Winwood's technical mastery and artistic vision are characterized by a sophisticated interplay of textures, precise execution, and inventive flavor combinations, all grounded in the excellence of British and, specifically, Cornish produce. Having spent over a decade honing his craft at the Michelin-starred No6, his style reflects a deep understanding of classic techniques elevated with contemporary flair. His dishes often feature layered components, demonstrating a meticulous attention to detail from conception to plating. Examples of his approach to flavor and plating, as seen in the No6 tasting menu he now oversees, include the "Land & River" dish, which marries the smoky depth of Devon smoked eel with the earthy sweetness of spiralised Crapaudine beetroot, brightened by raw Granny Smith apple and luxurious N25 Golden Oscietra caviar, all presented on a caraway seed taco for textural contrast. The "BLT"-inspired hand-dived Orkney scallop dish showcases his ability to deconstruct and reimagine familiar flavor profiles, using Guanciale, sea lettuce, and Datterino tomato jam, bound by a velvety crab bisque and tomato-butter sauce. His pre-dessert, "Yesterday’s scone," exemplifies both ingenuity and a commitment to zero-waste, transforming cheese scone crumble and buttermilk into an elegant, champagne-poached strawberry creation with a granita. While the article highlights dishes served at No6, which he now helms, the "No 6 signature scone made with Davidstow cheese" is explicitly mentioned as a signature item, and its resourceful reincarnation in "Yesterday's scone" points to a culinary mind that respects tradition while pushing boundaries. His precision is evident in preparations like wild Cornish turbot, pan-seared for caramelization and gently cooked over coals, served with a smoky mussel fumet and trout roe vinaigrette. The detailed descriptions reveal a chef who orchestrates complex harmonies of taste and feel, creating dishes that are both intellectually stimulating and deeply satisfying.

Career

• Chef at Paul Ainsworth at No.6, Padstow
• Head Chef at Paul Ainsworth at No.6, Padstow