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.