Not much I love more than our cheddar cheese scones, but this one might just nip over the line, it is the second serving of them though, so maybe it doesn’t count 🙈. Yesterday’s scone is everything I want in a course at @no6padstow. Refreshing frozen buttermilk, PX Sherry, Cornish clotted cream and those mega cheesy scones turned into a savoury sweet crumble!!

Morel Farcie, the perfect seasonal accompaniment for our Fillet of Beef 🥩 I absolutely love these big beautiful Giga Morels, stuffed with a mousseline of chicken, veal sweetbreads and preserved black truffle, gently poached and kissed over the coals. A great match 💪🏾 #No6Padstow #Michelin #MichelinRestaurant #Morel

Madeleines just leaving the pastry pass warm and brushed with brown butter that’s infused with vanilla, sea salt and coffee. These are served with our Manille🍓and vanilla ice cream that’s so packed full of Madagascan vanilla it’s bonkers 🙌🏾🔥 @no6padstow @mora_farm @_jackdempsey_ @carissacy @chrismcclurg

Our baba is one of the signature desserts at @no6padstow, combining classical cooking with amazing seasonal produce. ⁠ ⁠ The version you see here, featured the first Gariguette strawberries 🍓 and English rhubarb 💕, sweet and sour! Contrasted by our @briddlesford_farm cream, heady with roasted vanilla and lapsang souchong. We’re now well into the summer and I can’t wait to show you what @chrismcclurg, myself and the team have been working on 💥 #Baba #Strawberry #Rhubarb #Michelin #Padstow

Beautiful scallop coral being cured! 🔥 Working on a new sauce idea with @chrismcclurg inspired by my recent trip to @geraldpassedat ⭐️⭐️⭐️ Coral Vierge 🤔 @no6padstow

Our pintxos offering at @cicisbar is always changing and made up of dishes you can pick up and enjoy in one or two bites! Like our crisp potato, a classic pomme Anna cooked with layers of nori, fried so it’s crisp on the outside but tender in the centre. Topped here with a ketchup made from Cornish kelp and slices of the most incredible Bellota Iberian ham 🤤 #UkBar #BestBar #PadstowBar #Iberico #Pinxtos

Marlow to Marseilles 807 miles of the open road stopping off at Jean-Michel Lorain ⭐️⭐️ Then an unplanned stop @bernardloiseau and this blew my mind. The history was incredible and emotional and meeting his daughter was amazing. Final stop was @geraldpassedat ⭐️⭐️⭐️ Incredible experience to celebrate @cheftomkerridge 50th birthday. All those years grafting as a commis chef/ Chef de partie and dreaming of going to these restaurants one day and seeing the huge brigades all so smart and the tall white hats but most of all being immersed in all of that French culinary history. 🙏🏾🙌🏾 Happy Birthday mate 👊🏽 #roadtrip #france #michelin

Working so closely with the team @n25caviar on our own selection has been so insightful, pairing their incredible range to our dishes throughout the year. The quality is unbelievable, but the knowledge behind the produce is what counts. 🙏🏾🙌🏾🔥 I can’t wait for our upcoming producer series dinner with @n25cavair at @no6padstow. #Cavair #N25 #Padstow

Limousin veal sweetbreads are a delicacy to be treated with respect. We marinade ours in a French interpretation of Masala, Vadouvan, then roast in a foaming brown butter and glaze in a deep matelote reduction. We serve those glorious golden nuggets on a rendition of an escabeche, featuring hot smoked eel, raw green apple and mace croutons. ⁠ ⁠ Finished with our carrot and Calamansi sauce - the incredibly fragrant citrus originally from the Philippines that really packs a punch!

An absolute highlight from what was another full-on week. @stjosephscornwall school asked us to judge their interhouse Masterchef competition. There were four house teams, with the youngest team being thirteen years old and the oldest fifteen years old. I honestly couldn’t believe the standard and skills on display. From catching mackerel and fully filleting it, to prepping a whole crab, start to finish. From Salmon en croute to hand-made pasta, and cooking scallops. An amazing experience that blew me and @johnwalton away. Congratulations to Amelia & Zack for clinching the title, but you were all winners on the day. The future is so bright and exciting for hospitality with the potential of generations like this. Well done chefs 🧑🏻‍🍳🧑🏽‍🍳🧑🏿‍🍳

I know I say it often, but I absolutely love the incredible hand dived Orkney scallops we have on the menu at @no6padstow, and at this time of year they’re in their prime and just 🙌🏾. The scallops we’ve had of late have got me thinking of dishes gone by so a little throw back to last summers scallop course. Just seared on one side we top the caramelised scallop with a “relish” of Iberian Jamon, finger lime and pickled kohlrabi. We would utilise the whole leg of jamon, roasting the bones to make a classic brodo, finished with roasted onion oil. Just a handful of simple but prime ingredients singing at the height of their seasons 💛☀️💪🏾🙏🏾👊🏾

Our chocolate vol-au-vent, a classic dessert on our menu.. I’ve always been a sucker for a chocolate dessert and this one hit all the sweet spots! Created by @chrismcclurg and @alicealwaysalice, who took inspiration from the retro 1970’s classic and a delivery of Ceps from our forager on development day. That bag of heady wild mushrooms, immediately sparked a thought process 🤔 A semi-savoury, inverted cocoa puff pastry cylinder. Within it, layers of boozy Madeira soaked genoise, Orelys Namelaka and our Tulakalum cep-infused ganache. Finished at the table with warm salted cep caramel and raw milk ice cream. 🍫 #No6Padstow #Michelin #volauvent #Chocolate