So, it was only fair that I tried out the Michelin-starred Paul Ainsworth at No. 6, a restaurant known for its inventive plays on Cornish fare. While No. 6 pays homage to the area's fishing heritage, it doesn't overlook Cornwall's more land-locked offerings. Sometimes in one dish – like my first course, a warmed, raw scallop in an acorn ham broth with kohlrabi tartare.
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