At the end of 2008 Paul Ainsworth took over with the step from head chef to owner; while the restaurant still has all the style and class it is associated with, this is on a more relaxed level. Paul's aim is to offer a great quality dining experience and good value for money, and the fact that he's not just a name over the door he's there cooking in the kitchen and bringing the food out into the restaurant does him more than a few favours.

Dinner kicks off with No.6 cocktail of fresh English rhubarb topped with champagne, and then moves on to the starters, where you're faced with choosing between some childhood favourites but with a legendry twist, such as salmon Scotch eggs or mussels in a vegetable broth with pearl barley. For main courses choose between a Launceston heel of beef in a suet pudding and line caught Cornish black bream that come off the boat fresh every morning.

For desserts Paul has come up a stroke of genius called 'Taste of No.6', a sample of every dessert on offer.