This is the latest in a series of quarterly diary extracts from Camilla Waite, a young junior sous chef at Michelin-starred Paul Ainsworth at Number 6 in Padstow.  20th June 

The produce we've been getting through the door here at Paul Ainsworth at No.6 is just incredible! We are so lucky to have such produce around us. Here in Cornwall, let alone the rest of the United Kingdom, there is beauty all around us, so here’s a big thank you to everyone involved, your hard work is much appreciated!

29th June 

This year we’ve been trying something new with our English truffle supplier Zak, he’s imported some beautiful black truffles from Tasmania, they’re stunning!!

We’re naturally really careful about our food miles, but sometimes it’s just amazing to try some new produce in the kitchen.  Alex and the team have even been grating it in the room, to really help get the aroma in the dining room.  We’re dressing our Chicken dish with it at the moment and it’s working up a treat.

11th July 

Paul has been on Saturday kitchen again today! We've all been very excited as usual but also because one of our absolute favourite dishes was demonstrated today too: the raw scallops with kimchi style cabbage. It was great for everyone to see how we make it. Trying again to go for that fastest time in the omelette challenge, didn't go quite to plan but looked like great fun alongside Daniel Clifford. Looked like they are really enjoyed themselves!

19th July 

We had an outside catering event this week which was great fun, packing up a lot of the kitchen to recreate the Paul Ainsworth at No.6 magic elsewhere. The canapés were great fun, foie gras vol-au-vents, savoury cones filled with smoked trout mousse, chicken skin with cods roe and seaweed and tomato and strawberry gazpacho with English feta.

I won't go through all the dishes but we had some dishes we have on the menu like the salmon ball with seaweed and smoked butter sauce, the raw scallop and kimchi style cabbage and our cheese course with the No.6 pasty and Barkham Blue cheese. New dishes we hadn't seen before were the chicken and duck liver ballotine served with local candy beetroots, roasted duck hearts, chick weed and hazelnuts, and a dessert with olive oil pistachio cake, macerated cherries, aerated chocolate and kirsch cream. The evening went really, well a great job done by everyone involved!

25th July

We’ve had a very exciting visit to Padstow, the Duke and Duchess of Cornwall started their summer visit by coming to our little town. They met a lot of local suppliers and visited a few businesses including Paul Ainsworth at No.6. Paul and Emma welcomed them both and we had some of our beautiful ingredients ready to greet them as well as a gorgeous box of handmade fudge in a bespoke box for them to take away! It was a beautiful day, we hope they enjoyed their visit!

10th August 

There's been a lot of excitement around Paul Ainsworth at No.6 and Rojano's in the Square, we've had a film crew in getting ready for our new website, there's been a lot of fun showing what we get up to every day. There's a lot more work to do before the new website is ready to go but this is one step closer.

16th August

For research and development, Paul, John and a number of our managers have had a trip to London to visit The Bread Factory. There a wonderful team gave them a real insight into making muffins and crumpets, to help really develop our skills for putting together our breakfast and pastries menu for Padstow Townhouse.  A massive thank you on behalf of Paul and all the team that went, it