exterior, roasted cauliflower, cauliflower purée, with a seasoning of smoked eel and sourdough croutons served with an orchard sauce and crispy crackling wheel.
An amazing combination of lean and fatty meats, mouth-watering goodness. There is a dish of chicken breast roasted in foaming butter with January king cabbage, Jerusalem artichoke purée and crisps, sliced black truffle, a faggot and an albufera sauce, turning what some might consider an ordinary meat into something exceptional.
The cod dish has been revamped, baked in a mild curry seasoning and beurre noisette, served with sweet crab, picked in-house and mixed with lime, soft chargrilled leeks, oyster mayonnaise, squid ink mayonnaise, crispy cod skin and a full flavoured crab sauce. I hadn't had squid ink many times before now but it is just delicious in this mayonnaise, and it’s heavenly eating this whole dish together.
On the desserts the tiramisu tart from the collaboration night described above has gone on our menu, I'm not a big fan of coffee desserts, always a bit too much sugar added for me, but whenever we have a coffee dessert on, I love it! 
Our new cheese course, Barkham blue with a port reduction and a no6 pasty, inspired by Paul's dad having Eccles cake and cheese when Paul was a boy. The sweet fruit filling and port reduction goes incredibly well with the cheese I could eat several of these! Now for the fairground, complete change here and I can't describe how much fun this is and at the same time all about seriously good flavour combinations!
Aerated caramel milk chocolate with honey as our "honeycomb", cassis marshmallow with crispy yogurt and chocolate popping candy, light and fluffy but full of flavour that just bursts. Fresh yeast based doughnuts with lime curd, and a glass of goodness containing from bottom to top: warm apple and pineapple compote, walnut crumble, coconut cream, walnut crumble again, spiced caramel popcorn and roasted peanuts. This new fairground is so moreish and has been taken to a whole other level.
2nd March
We're off to visit where Tregothnan tea is produced today should be a nice outing for the number 6 team!
Camilla Waite has been a key member of the team at Paul Ainsworth at Number 6 for two years, working her way up to chef de partie. When she's not cooking up a storm, Camilla enjoys seeking adrenaline rushes, whether it’s trekking across Nepal or sky diving to raise money for Cornwall Hospice. Read her other blogs here: http://bit.ly/1zXILyT
