Chris McClurg

Hailing from Hillsborough in Northern Ireland, Chris now lives and works in Padstow, North Cornwall. He has worked with Chef Paul Ainsworth at his eponymous restaurant, Paul Ainsworth at No6, for nearly a decade. Drawn to the kitchen from a young age, Chris spent three years under the tutelage of Jack O’Shea at his iconic London butchery, honing skills that set him apart from the pack the moment he stepped into the No6 kitchen. Rising through the ranks over the years, he was part of the team that won their Michelin star in 2013, before making Senior Sous Chef in 2014. In 2018 he was named Observer Food Monthly’s Young Chef of the Year, before becoming No6’s Chef de Cuisine one year later. Chris likes to put his modern stamp on the classics and is always experimenting with new dishes to add to the menu. In March 2022 Chris made it through to the prestigious Great British Menu banquet with his dessert ‘Derry Girls Sherry Trifle’.