Paul Ainsworth Reveals Culinary Favorites and Travel Destinations

Chef and restaurateur Paul Ainsworth, 47, has offered a glimpse into his culinary preferences, highlighting his favorite ingredients, go-to dining spots, and cherished travel destinations. Ainsworth, known for his establishments in Cornwall, shared these insights in a recent interview.

When asked about his holiday 'happy place,' Ainsworth named Nefeli Restaurant in Halkidiki, Greece. This family-owned establishment on the beach offers dishes like fried feta with chestnut honey. Ainsworth expressed admiration for the chef, indicating he sought to learn her techniques.

His preferred cheese is Barkham Blue, described as a mild and creamy cheese that blends characteristics of blue cheese and brie. For tinned fish, Ainsworth champions Cornish Pilchard Fillets in Olive Oil from The Pilchard Works, praising the brand's initiative to rebrand pilchards as sardines and the aesthetic appeal of their packaging. Rodda’s Cornish butter is his choice for everyday use, citing its exceptional flavor and the traditional hand-making process.

Ainsworth identified Rock Fish & Chips in Cornwall as his favorite fish and chips establishment, noting their use of freshly caught fish from Port Isaac, such as hake, sole, and cuttlefish. He appreciates their transparency about food sourcing.

In terms of olive oil, Moulin Cornille is his top pick, lauded for its ability to capture the essence of freshly juiced green olives. Among his pantry staples, he recently discovered Fortnum & Mason's Breakfast Blend tea, elevating his morning routine beyond his usual PG Tips.

For toasting, Ainsworth favors sourdough, appreciating its complex flavor and texture. He specifically recommends the malted sourdough from The Butchers Bakehouse in Wadebridge, Cornwall. His coffee of choice is the Foundry blend from Rising Ground, a roastery based in Wadebridge, for its balanced, non-acidic profile.

Reflecting on fine dining, Ainsworth expressed a desire to return to Jordnær in Copenhagen, run by Eric Kragh Vildgaard and his wife Tina. He commended their unique Nordic cuisine with European and Japanese influences. For a convenient meal, he opts for the beef lasagne from Fee’s Deli in Rock, describing it as a comforting, homemade-style dish.

His ideal Sunday roast is found at The Golden Lion in Padstow, an historic free house where he particularly enjoys their baked leek gratin. Ainsworth also shared a simple philosophy for enhancing salads: a well-made dressing, typically composed of olive oil with lemon juice or vinegar, and optionally a touch of mustard, salt, and pepper.

Ainsworth's hotel and restaurant, St Enodoc, is located in Wadebridge, Cornwall.