Paul Ainsworth grew up in a guesthouse that his parents run in Southampton. He says: “From a very early age I watched my parents welcoming customers into our home. It was extremely busy every morning from 6am when the breakfast shift began until very late at night.” His parents both cooked and through them he was exposed to two very different cuisines. His dad focused on hearty, traditional, British meals – “the biggest portions you’d ever seen” – such as shepherd’s pie and corned beef hash. Whereas his mum, who was from the Seychelles, made Creole dishes that featured fish, vegetables and spices, cooked with a little more flair. He says: “I was a very well fed child!”
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