A classically trained chef, Paul Ainsworth served his apprenticeship working under some of the most respected figures of the contemporary era - Gary Rhodes, Gordon Ramsay and Marcus Wareing.
A pivotal moment in Paul's career occurred upon meeting Derek Mapp, with whose backing Paul and friends opened Number 6 in 2006. Taking sole ownership in 2009, Paul reworked the menu around the values it holds today: quality local and seasonal ingredients, often humble in nature, used to create meals with smooth clean flavours that offer great value for money.
In 2010, Paul and Derek bought Rojano's, a long-established Italian restaurant in the heart of Padstow. After a complete refurbishment and a new name - Rojano’s in the Square - the restaurant is going from strength to strength whilst maintaining the ethos that has built a loyal following over the previous 35 years.
Andy has been at Fifteen Cornwall since April 2007 and took on the role as head chef in Spring 2010. Andy knows and understands the Fifteen Cornwall ethos which is about exceptional food, but also nurturing talent amongst young people who haven’t had the best start in life. Originally a senior sous chef at Fifteen London, Andy was part of the team that launched the world-renowned restaurant with Jamie Oliver. Andy then took over as head chef at the Italian style Tabernacle Bar and Grill before returning to the Fifteen foray at Watergate Bay.
Making his third appearance at the festival this year is Paul Harwood, who’s the head chef at Rick Stein’s St Petroc’s Bistro in Padstow.
Paul joined Rick and Jill Stein 12 years ago as demi chef at The Seafood Restaurant and has remained with the business ever since. His career began in 1985 when he joined the Chariot Brasserie in Essex as a commis chef, before developing his culinary skills at a handful of London based restaurants, including Seafresh in Victoria. In 1988, Paul moved to the south west and joined Hotel Palma Nova in Newquay as head chef. He then went on to spend a year in the French resort of Meribel, expanding his experience and knowledge as chef de cuisinier, before returning to Cornwall once more as head chef at the respected Glendorgal Hotel in Porth.
In 1999, Paul joined Rick and Jill Stein's Seafood Restaurant under then head chef Paul Ripley. After spending time at three of their restaurants in Padstow he returned to St Petroc’s, where he remains as head chef.
Growing up in a large family as one of six children Aaron Janes was surrounded by good food. His mother was a traditional cook, using fresh ingredients and baking fabulous cakes, his father owned and ran a successful restaurant, from here the interest and passion of chefing developed.
With a keen interest in all things culinary, Aaron craved more experience, spending a number of years in Switzerland and France, sharpening his skills under the guidance of the British Combined Culinary Art Team and legendary chef Gary Dawson. Following this experience abroad, Aaron created a vibrant international flavour. In 2003 Aaron placed his roots in Cornwall and took up position of head chef at Silks Bistro, offering a seasonal, fresh and simple menu - the three most important aspects of cooking.
Born in Canterbury in Kent, Stephen grew up in the garden of England, deep in the Kent countryside. Surrounded by hop gardens and apple orchards, strawberry fields and fresh vegetables, seasonal produce quickly became a part of everyday life, so it was no surprise that Stephen chose to become a chef and use all these amazing ingredients to their maximum potential.
Stephen has worked in restaurants and pubs through the UK, from exclusive London eateries to a waterside hotel in Cornwall and from a Michelin starred restaurant to a high end pub on the Isles of Scilly. In the summer of 2012 Stephen became Head Chef of the recently refurbished Waterloo Restaurant at the Wellington Hotel in Boscastle.
Stephen hopes to raise the bar even further with his vision for maximising the fresh local produce available to him on his doorstep in North Cornwall. He has no doubt that The Waterloo Restaurant deserves to be put on the map in the food circuit of the South West.
Stephen’s philosophy is simple - keep things simple, and let the food speak for itself. Using the finest Cornish seafood, local meat and vegetables to create delicious and exciting dishes is Stephen's aim and passion. A true foodie himself, Stephen will strive to create the best dining experience he possibly can.
Born in Kent, but now living in Mid-Cornwall - not far from the port of Falmouth - Dale has worked at various restaurants and hotels in both his home county and Cornwall respectively.
Dale became the new head chef at The Riverbank, Truro after a successful year at Bustophers Bar Bistro, a year that saw Dale (and Bustophers) go from strength to strength. Not only had Dale and his team secured a third successive year at the Cornish Challenge final, but also retained Bustopher’s AA rossette with impressive comments, received a highly commended verdict in the Michelin Guide and came joint second in The Food Magazine’s “South West - Best Local Chef Of The Year”, as voted for by thousands of readers.
Prior to joining Bustophers, Dale had an outstanding 2 years at The Pandora Inn, where he and his team won the Cornish Challenge and helped steer the pub to win Cornwall Tourism’s “Pub of the Year 2010”.
Dale is currently head chef at The Norway Inn, Perranarworthal and enjoying the challenge. The Sunday carvery is proving to be very popular. He is known for using fresh locally-sourced ingredients and regularly visits his suppliers to see where his produce comes from.
Small, but perfectly formed and you can think yourself extremely lucky to get an evening table at Adrian Oliver’s restaurant, Margot’s. Over the years it’s become almost an institution in Padstow and such is the following that there’s a waiting list and would-be diners regularly tune in to Twitter in the hope of landing a last minute cancellation. Adrian’s appearances in past years have made him a firm favourite with festival goers.
Nathan Outlaw is a talented chef based in Cornwall who has become a household name as a result of his years of high level cooking. He has two restaurants at the St Enodoc Hotel, offering both simple and contemporary dishes.
Awarded 2 Michelin Stars for the past 2 consecutive years in the Great Britain and Ireland Michelin Guide and named “Best Fish Restaurant” by the Good Food Guide 2011, Restaurant Nathan Outlaw is a seafood restaurant with a frequently changing set tasting menu which is driven by locally caught seafood and amazing Cornish produce.
For more casual dining, The Seafood & Grill Restaurant offers an a la carte menu of choice based on the freshest market fish available. The Seafood & Grill prides itself on fantastic Cornish produce and great service, making for a welcome and relaxed dining experience.
Chef and owner Emily Scott brings classical French training to the best Cornish produce. Her regularly changing menus make the most of seasonal ingredients and freshly-caught Cornish fish. Emily has lived and worked in Port Isaac since 1999, taking ownership of The Harbour in 2007. Emily worked for three years in the restaurant industry in Burgundy and brings French and Continental influences to the dishes she creates, while her love of the fantastic Cornish ingredients available locally inspires the menu.
Before taking ownership of The Harbour, Emily ran an outside catering company providing food for events such as at Windsor Castle, private dinner parties, weddings and corporate events. Emily lives just outside Port Isaac and has three children.
Phil began his career by doing school work experience, followed by an apprenticeship at Rosewarne Manor, near Hayle. He spent eight years at The Garrack Hotel in St.Ives, achieving various accolades, including 2 Rosettes. Following this, he moved to Tregenna Castle Hotel and Resort to experience a busy function operation. After 14 months in the job, he was approached by the new owner of Rosewarne Manor to assist with the reopening after it had been closed for several years.
"At Rosewarne Manner, we are now gaining a reputation for being the premier wedding and function venue in West Cornwall, with each and every function having the opportunity of a bespoke menu. We are in close contact with local farmers and are strong supporters of local and sustainable produce and ensure full traceability on all menu items. We are also very keen on supporting training in the workplace and have been involved with Truro College, Cornwall College and also the Jamie Oliver Foundation 15."
Phil will be assisting Adrian Oliver at the Festival.