Minute on the clock: Chris McClurg, chef-patron, Paul Ainsworth at No 6

01 December 2022 by
Minute on the clock: Chris McClurg, chef-patron, Paul Ainsworth at No 6

Chris McClurg made Padstow his home as he worked his way up to chef-patron at Paul Ainsworth at No 6. He talks about his strategy for success

You've progressed through various levels in the kitchen at Paul Ainsworth at No 6 – would you recommend this route for all chefs?

I find a lot of young chefs want to tick a lot of boxes in a short space of time, which on the one hand is ambitious and admirable, but can often lead to people being in senior positions that they don't necessarily have the skill set and experience in to thrive.

I guess my road has been a long one but what I've learned along the way has certainly allowed me to build solid foundations and get to where I am now.

Did you aspire to achieve a Michelin star as a young chef? Is a Michelin star the ultimate accolade?

Although we don't live our lives by it, the Michelin Guide is certainly the accolade most chefs and restaurants aspire to. When I passed my eleven-plus, all I wanted to do was eat in a Michelin-starred restaurant as a celebratory treat. My mother, Morag, took me to one and it blew my mind, I've been chasing stars ever since.

Do awards motivate you – are you competitive?

I'm motivated by success, not necessarily awards. Of course, accolades are demonstrative of critical success, but these can be short-lived. The biggest reward for us is a full restaurant, happy guests and a happy team.

How do you motivate your team and build up a reputation to attract new team members in the kitchen?

I feel like we motivate each other. Our successes are intertwined. It's not really something we need to consciously think about, we love hospitality, and we love what we do. We are each other's day-to-day family.

You worked as a butcher for three years prior to becoming a chef – have these skills stayed with you?

It's a given that Cornwall and the south-west have an incredible fish and shellfish offering, but its high standard of husbandry is often overlooked. Take what they are doing at Philip Warren & Son butchers, for example.

Before I moved to Cornwall, the time I spent with butcher Jack O'Shea gave me an incredible depth of knowledge on dry ageing and sourcing, as well as a comprehensive understanding of European and South American butchery techniques.

How do you integrate your Northern Irish heritage alongside the ingredients of the south-west into the dishes at No 6?

To be honest I've been away from Ireland for nearly 15 years and I'm a bit out of touch with the Northern Irish food scene. We prefer to focus on the heritage of the restaurant and we are constantly adding to that narrative. We buy the best produce we can get our hands on. The south-west has an abundance of world-class produce and this undoubtedly makes cooking here a real pleasure.

What have been the benefits for you from competing in the likes of Great British Menu?

I find that competitions like Great British Menu are useful for pitting myself against some of the country's current up-and-coming talent. It's easy sometimes to get wrapped up and consumed by the day to day, so opportunities like this are fantastic to keep my head up, stay fresh and be aware of who's out there.

If you were to enter Great British Menu again, what theme would you choose for the series and why?

I'd do a series for Sir David Attenborough – he is one of the greatest English broadcasters! I would plan something around his 100th birthday or perhaps a series inspired by his documentaries.

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