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Rick Stein is one of the Britain and Australia’s favourite cookery writers and chefs. But he didn't always harbour ambitions to be an award-winning chef. After graduating from Oxford University with a degree in English, he spent a few years running a discotheque before buying a nightclub in Padstow. Fortunately for us, the venture was not a success and Rick turned to food as a way out. He opened a restaurant which specialised in freshly caught local produce, supplied by the fishermen who had once frequented his club.
For more than 25 years, he has run The Seafood Restaurant in Padstow, Cornwall, an award-winning restaurant with an international reputation. He now has an empire of food establishments in Padstow, including St Petroc’s Bistro, Rick Stein’s Café, a delicatessen, a fish and chip shop and the highly regarded cookery school. Among other awards, Rick Stein won in 2001 the coveted Glenfiddich Trophy ‘for his overwhelming commitment to food quality through his work as a chef, teacher, presenter and author’.
In 2003, he was also awarded OBE for services to tourism in Cornwall, and in 2004 he was named BBC Food Personality of the Year for his Food Heroes series. In 2005, he won the James Beard Foundation Kitchenaid Book of the Year for Rick Stein’s Seafood.
French Odyssey is Rick’s seventh cookery television series for the BBC. The others are: Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, and two series of Food Heroes. Rick bases most of his recipes around simple cooking, appealing to the way "most of us cook".
My husband is getting sick of all the cooking shows, but when Rick Stein is on he is mesmerized. Can't et enough of his shows. My dream is to travel to France and do the French oddessey! Met Rick is June at a food show and is just as nice in person and he is on tv.
I want to go Spain after watching your show 3! Times
Dear Rick Please revisit the Salt & Pepper Prawn recipe and confirm you meant 2 tablespoons of salt - really, tablespoons???
Good ol down to earth Chef who im sure inspires alot of people to cook. love your shows and love your food..
Could watch your shows over and over..oh I do..great stuff..love it
My wife and I had lunch at The Restaurant in Padstow last year. We are from Brisbane Australia. Rick is my favourite TV chef. We drove 4 hours from Southampton. If you are close by make the effort. Best entree I have ever had. Baked Mackeral. Fantastic range of mains. Brilliant desert. And very best long black coffee I have had anywhere in the world. Do it If you are a fan. We are so glad we did. Padstow is beautiful. Go to his shop. Buy a wine cooler carry pack and more. If you are there you will not regret it. Rick Stein is a brilliant franchise.
This year when my kids ask me what do I want for Christmas I will have an answer - A Rick Stein cook book please. My pension limits my spending. I love watching Rick on TV he makes me feel relaxed about having a go with his recipes. A pension just covers the necessary.
Just love the way you cook less is more great stuff
Simply the best! Great recipes and so much genuine humanity.
We love the show and chalky the food is great and we are always writing down your quick recipes that you give. Love your natural charm on the TV too.
Rick Stein is and always will be my favourite chef
Love Ricks easy style. For the camera he's excellent, I wonder though, what he would be like to work for under pressure in his kitchen.....hmmmmmm?
oh Rick your so fine, your so fine you blow my mind
Susan and Michael visited Rick's Seafood Restaurant at Padstow UK on Wed 4th May 2011 12noon and looked after by Clare BRILLIANT!!!
I love all the places Rick goes to - so interesting. The recipes are just fabulous and the presentation is awesome. Will definitely be making the trip to Mollymook to Bannisters Rest. I miss Chalky too!
Both myself and my wife absolutely love seafood, any kind. We both love Ricks recipes, we try them out to the best of our capabilities. We also miss Chalky, when we move to our retirement home in Tassy, we will breed jack russels and live on seafood, this ringing a bell Rick! Regards Geoff and Carly
My wife and I have been so fortunate to meet Rick at Mollymook (Bannisters) and also his Padstow restaurant, deli and chippie. He is a wonderful man, so interesting and a good listener. Th opera house was excellent too. Mike & Jan
I love how personal and passionate on food Rick is. Just makes you want to be there, and linger for a while ! ........ smile
Great show with simple recipies, I love his dorky manner.
Very entertaining and brilliant at cooking, i really want to visit padstow next time i'm in england
Lyn Ithink apart from the recipes,Rick gives a sense of the country or region he visits.He is knowledgeable and well read.Pure escape for me and some good tips and new ideas
I've eaten fish and chips in Whitby, crabs in Cromer, collected samphire on the Wash marshes, collected cockles on the beach at Hunstanton and eaten Wash shrimps by the pint in King's Lynn. I'll be 70 this year and my treat will be a trip to Mollymook as I now live not too far away. Well done Rick, you're a credit to your profession. Carry on the good work.
Awesome post Bernard! I hope I still have your 'get up and go' when I hit 70 and I hope I still enjoy great seasonal local food just as you do! thanks for being an inspiration.
Thank you Rick Stein, for the best seafood recipes ever. Love watching you on TV. and for your poached eggs, fantastic!!!! Love getting your idea's in cooking. Thank you once again:):)
Hi does anyone know if Rick Stein,is coming to Australia any time soon
We simply love Rick's cooking shows; always good quality, achievable, local dishes. Rick is always an inspiration to watch as I particularly enjoy watching men cook - they have a different way somehow! Keep up the wonderful work Rick - THANK-YOU: WE ALL LOVE IT!
I adore Ricks easy style of cooking. And alot of his dishes are not only easy to source but easy to prepare. Thanks for sharing your cooking with us.
I loved rickstein cooking,his my number one cooking chef in the world.the energy the love for food,the ingrediens and the flavoured that he used is feffectioners, its so wonderfull to taste all those aroma from all of the varieties of food tha he cooks. he's the bset.
I also think that Rick is one of the most interesting chefs that I have watched. I enjoy every show and continue tho watch repeat after repeat. I was not a seafood lover until seeing the fantastic food that Rick serves , hope to rip over and taste it in person one day.
The Seafood Odessy series is one of my favourites. I watched the Napoli episode again last night, great and simple food.
by far the most impressive person to watch and i love seafood :)
I love watching Ricks television shows and he cooks such beautiful food. He is the best chef.
I love Ricks recipies a great deal, so much flavor and colour.I love what i call his simple food.
Can someone let me know what was the oyster recipe was with spring onions (Shallots) white wine and....???
i think i have watched all of rick's shows about 6 times over, they are comfortingly familiar. i am desperately looking for his chinese pork stew recipe...
i am looking for ricks vietnamese duck receipe can anyone help please
This bloke is my food hero...The Stein man rocks..
i see u coming to ackland n.z soon cant wait.
I have just discovered Rick via TV and I find his programs wonderful. I am disappointed though that when he went to Greece he only showed us Corfu ...... So limited when it comes to Greek food. He does though make me very hungry watching those wonderful hearty honest dishes made by the local people, honest food for real gourmets.
Rick, I watch your show regularly and enjoy your recipies and places that you visit. What always intrigues me is the photo of Ernie Bilko (Phil Silvers) in your kitchen. What does it represent??
I recently watched an episode from Rick's French Oddysey and loved the pork belly and lentils dish. Has anyone seen it and could you help with the recipe?
Just wanted to say how much we enjoyed the Far Eastern Odessey series .. what simple yummy food .. with none of those taste inhibitors. Living so far inland means we just never get access to cook food like this at home .. but when I'm on the coast or in Sydney I take advantage of the offerings and resort to my trusty lists I scribble down as I watch the shows. Thank you again for introducing us to food as it should be prepared.
where can I find Rick"s recipe for lemon syllabub, please help!
Can anyone tell me the name of the restaurant in Phuket Town where Rick apparently had the best chicken and rice meal ever?
I am hooked on your programs Rick - not just the cooking but the places you also travel to. Last night you went to a Local Food Fair in Wales. I felt homesick. Keep up the good work with your informative and entertaining programs.
My favorite chef! I love watching your show and your passion for local and fresh produce...At the end is what is all about! Thanks!
hi my nae is cameron and in year 7 i love your show and i am going to make samething from your show bye cameron
What is the point of this website if none of the replies are from Rick Stein? Does he answer questions posed on this website?
I have watched you cook pork and make great crackling many times. Does it really happen every time or do you have lots of takes and manage it about 1 in 5 like me?
Is there anyone that can recommend one of his books that translates well into locally available ingredients for seafood specifically ? - especially the kind of stuff you can catch yourself locally. Am a big fan of Ricks genial style and hearty and engaging approach to getting the best out of the freshest ingredients.
One can only hope that Rick reads these and knows how much his shows are appreciated by us all. I don't know of any other show I can watch that leaves me with such a warm and friendly feeling. Oz is great, but you certainly take us to places we can only dream of. I'm really trying to find a recent recipe you did for tripe but can't find it anywhere. Keep up the good work.
I have a small restaurant in Oatley, South West of Sydney and I must say,that I am inspired by Rick Stein ,I stay all hours of the night to watch him ,over and over again . My husband commented and when are you going to cook like him? I have about 6 receipe books and used them often. I would actually love to visit him in Padstow. How lucky are you Mr Rick Stein to have such beautiful produce to work with. I envy you immensely ,keep up the good work .............
Love your show.. love your cooking methods......I just wish I had access to the wonderful seafood you have on the coast... cannot find your recipe for smoked haddock with potato, kind of soup like..
To Sharon.......http://www.rickstein.com/Crisp-Chinese-Roast-Pork-with-Steamed-Rice-Recipes.htm ....Sharon thats as close you will get to that receipe unless you buy Ricks cookbooks
In Melbourne, 21st May 2010 @7pm, I have just been listening to Rick Stien's program, he was doing a Mrs Beeton's Steak and Kidney Pudding....it brought tears to my eyes as it was exactally the same way aas my mum used to make it for us as kids....i could even smell it..!!!.......Thank you Rick for a fantastic show and all the memories I had as a kid when I lived in Plymouth, seeing the countryside of Cornwall really is making me need a return visit..Cheers keep up the good work, Christine.
I just watched Rick Stein's food heros show and missed his receip for Steamed chinese greens in oyster sauce. can someone please tell me the ingrediants for the sauce.
love his cooking too & the asian tour. anybody know how his restraunt sth coast nsw going? love to go
just watched one of his Asian tour programmes and it was fantastic, he seems to love all food from the region.
love the shows but how do you get the reciepes
G'day Rick! Firstly, I have to start by saying you have got one of the best Celebrity chef cooking shows going at this time! Your understanding of the fishing industry has overflowed into your recipes and your programme. The taste of seafood is very subtle and should not be overshadowed by too many flavours that can ruin something so unique and very hard to obtain by the average person. As I work in the fishing industry myself it is great to see someone passionate about preservation of seafood and using it wisely without any wastage. Every fish needs to be treated differently in it's cooking process and it is great to see this happening on your show! If you need a fantastic recipe for abalone, apply within! Cheers
Hope to see a link for all the recipes you collected in Thailand so we can make it in Oz. Golly good show old boy Regards Josh
Rick - I'm in Australia - just watched the program Thailand - Malaysia. Malacca - what an amazing place. You referred to Conrad's "Lord Jim". Just over 200 years ago my namesake Jim KABLE (older brother of my gt gt grand-father) was in Malacca - 16 years old (born Sydney Town 1793) - his owner/father's representative on board the brig the "Fly". Weaving from Calcutta (sic) Aceh - through the Straits of Malacca - to the north-west tip of Java by early November - where he was "kreesed" by pirates. His family in Sydney learned of his fate via a newspaper from Calcutta which arrived in the (then) colony in 1811. I have visited Malacca twice - 1977 and 1985 - the latter seeking to find the memorial to the great Chinese Admiral at the start of the 15th century (Cheng Ho/Zheng He) who took a fleet of great junks as far as East Africa - with some suggestions that he may have touched on northern Australia. Thai food is, of course, hugely popular in Australia - but during my many years in western Japan I was incredibly lucky to live my final four years only about 150 metres from the "Pacific Blue" - in Ube-City - the chef "Bob"/Nopparat NAMPANYA - Thai born and raised - an engineer turned chef - trained in his uncle's establishment - the biggest Thai Restaurant in Boston, Massachusetts. A good friend in Australia was a former Minister of the Government in pre-Communist Laos - the food his wife cooks is simply sublime. I was a teacher in a former life of Viet-namese refugees in Australia - from Viet-nam - "ga xao xa ot" one of my favourite all time dishes - and satay dishes/nasi goreng - malay style/Thai curries/...your journey through the culinary delights of wondrous south-east Asia resonates with my own experiences - and is overlaid in any case with that of China, Korea and Japan. Bravo!
Hi. I watched Seafood Odyssey - think it was that - last Monday on Lifestyle. You made a dish that you called a Country pie not a Shepherds pie. Have looked all through recipes and can't see it. would love to know it. Norma
Hi Rick, I was watching your show last night where you cooked the Vietnam Orange Duck, could you pls place the recipe on the your web page.
Kevin. Phillips.
So great to have Rick's series back on TV after being absent for quite some time. I watch them over and over and never get tired of them. Its just lovely to see Chalky in the older ones too. Our dog died in the same year as Chalky after a long life. Still miss him too.
Hi, I am looking for a recipe he made in one of his shows, and it was the crab meat pasties, made with puff pastry, but I cant find the recipe, does anyone know where I can find it?
Hi rick just wanted to say that you are my favourite chef ever, have watched all of your tv shows but i will say i miss you and chalky on your cooking tours, just not the same without him.
Hi Rick...Thank you for the many pleasures of what food can offer. You are very lucky to have this talent and that you have the want and opportunity to share it with others. There was programme on the BBC when you were travelling through South East Asia in which you showed a recipe I would love to try. It was with duck and orange – a marriage made in cooking heaven. Could you be so kind as to post this delightful recipe so I can end this misery of not enjoying this treat as well.
Many thanks and I look forward to enjoying more of your delightful dishes in the future.
Beverley from NL
Rick it's your passion and zest for life that have inspired my cooking and I thankyou!!!
Does anyone know if he is coming to Australia again??
I love your passion for seafood and every dish is so simple yet beautiful. Thank you for many hours of enjoyment watching your shows.
love your show thanks for the yummy places and food. x
Hi Rick I want to cook your eggplant pasta dish from Mediterranean Escapes, can you post it on the site? your dishes are special because they are simple and full of fresh ingredients.
I heard Matt Preston (Master Chef judge) interviewed this morning and when he was asked who his favorite 'celebrity' chef is, he replied "Rick Stein". Good judge hey?
Yes, there is something very appealing about you rick.. Love watching all your shows. You are enjoyable to watch, and very cerebral, which is very sexy.... All of the pretty(?) faced, young, generic ,boring ,nice guy chefs today are really awful. Economy cooking, politically correct cooking.. They all use the same words! "Its all about flavour" etc.. Jamie oliver... Gordon ramsay?? Give me a break! God, now the wonderful, brilliant, witty keith floyd is gone, i think rick is the only one around to entertain us on tv as a chef and a man.
I agree with you about the other chefs - flavour, texture etc. Rick is a down-to-earth chef who cooks simple, delicious food, not too many ingredients to mask the flavour of the fish.
Rick your my Neptune of seafood and passion. Your food embraces freshness and passion without opulence for what is local no matter what part of the world.
I just love watching Rick Stein's program, especially when he is doing some of Great Britain's quaint places. It makes me want to be in there as well and enjoy the scrumptious fresh seafood. Just like the last one where he showed us mini (American) crayfish.
He's simply the best!!
I love to watch him he is really good at his job very enjoyable to watch him.
I CAN WATCH HIM ALL DAY! IM A GIRL!
my husband and myself just love to listen and watch him cook, its just magic.
you one hot guy! im a guy too!!
Your passion has me hooked !!!
rick i am an australian fan and you would be welcome at my home any time i am also a keen angler and would love to take on an angling safari on the east coast of australia any time you want as long as you cook the catch
Last year I had the honour of visiting Padstow, and I can honestly see why Rick is so in love with the place. It was a glorious day that befitted the glorious place. We had lunch at his fish and chip shop and I can say it was the best piece of skate I have ever eaten!! I hope to one day go to one of his schools.
To ka10 how wonderful i want to go to How wonderful ka10 one day i hope to go to Padstow one day I love the way he explains everything so well, maybe lifestyle can have a competition with the prize being "A Trip to padstow to cook with RICK, who agrees?
It is shows such as his that keeps me on foxtel, far outways the reality ... such as celebrity chef or come dine with me. You actually learn something from this man. I have most of his books ad they are a joy
i would like to ask a question about the lady who lived on a farm and raiesed geese she plucked it then cooked for rick to eat from sefretwell@hotmail.co.uk
i would like to ask a question about the lady who lived on a farm and raiesed geese she plucked it then cooked for rick to eat
I love Rick's shows. We went to Padstow and found his restaurant, fish shop and had an enjoyable time just looking around the harbour etc. On that trip, couldn't afford to go to eat there, but will do so on another occasion. Whilst we were walking in Hyde Park, London, one morning, who should be coming towards us but Rick!!! Of course, our camera didn' work so the moment wasn't captured on film. Love the way he cooks seafood, so simple and tastes great. Have cooked several of his recipes.
poetry and seafood what more do we want out of life!
A very informative and very experienced chef - if only his Padstow Restaurant was in Sydney.
He has one in Mollymook, that's not to far from you!
He is not just an excellent chef he is also a really nice guy. I was at the Sydney Superdome when the smoke alarm went off during his presentation, he was so good about it then he went and signed autographs, he maust have had a headache from hell. Then the following year, we were in the audience for another of his presentations and he was talking about it and becasue we were in the front we giggled he heard it and it was like he was talking to us. I want to go to Cornwell and go to his cooking school!!!
He is the best
I want to go too!
I enjoyed French Odyssey travelling around France on the barge.The meals where out of this world. sorry poor chalky could'nt go with you. So glad i could still watch your cooking programs when we move to Australia thnaks to Foxtel!
I totally love Rick too. If only he had a restaurant in Brisbane. Whenever I see him eating seafood - especially raw seafood - it just takes me back to my childhood days that were spent on the beaches in New Zealand. I really enjoyed the series done on the Mediterranean as it showed me there a alot of similarities between the way the Europeans cook and eat and the way we Maoris do it.
SaraT I know what you mean my husband and I always watch his show and it takes us back to hunting for ***les and Pippis lighting a fire on the beach and cooking them over the fire with bread and butter and vinegar or best of all fresh from the sea nothing but the taste of the ocean.. His food is so simple earthy just the way we kiwis enjoy our seafood... I would love him to come to New Zealand (South Island) and sample our Bluff Oysters, tasman bay scallops, Paua, Green lip mussels and Kina he would think he had died and gone to heaven all of them from the cleanest waters on earth... yummo
Love Rick........such a natural in his presentations and preparation of simple culinary delights.
Gosh, I wish his Padstow restaurant was in Padstow Sydney - I'd live on Take Out
I have been fortunate enought to eat in both the Seafood Restaurant and the bistro at the pub. The Seafood Restaurant will stay with me for a very long time. Service second to none, decore beautiful, but all of this would have counted for nothing without the fanastic meal we enjoyed. Rick delivers.
helen commenting from dublin, i think apart from being a briliant chef, rick is so much fun and very natural. i will definitely be coming to see padstow and his restaurant, hope he will be there, if you read this rick, keep entertaining us we cant get enough.
the best love his shows he is so natural
simply the best food show on TV. why, because he does not just do recipes. he goes to places meets people explains why and then does some recipes. When it all comes down to it , it is the immense passion he brings to the screen and I can not get enough of it.
there is not a chef on the planet that has a more relaxed and easy going manner, in or out of the kitchen than RICK. he, like us all, is always learning and enjoying every minute of it yet he is ever looking for new and simple recipes for his restaurants. well done my friend.great work.
I too enjoyed the mediteranean marathon. The true gentleman of the kitchen. Hadn't eaten fish - other than fish and chips - until I started watching Rick and now am so adventurous it makes the kids nervous
Rick Stein is easy to watch and listen to. I enjoyed watching the marathon recently on lifestyle food - loved the Mediteranean odessy, especially Turkey.
i would love to see more of his recipes on here. He's fantastic
I can watch him ALL DAY ...... He doesn't pretend to be perfect and his voice is informed without sounding obtuse. The world needs more cooks like Rick...... One of my real favourites
i heart you ricky!!
Teap hi; I believe Rick has 2 restaurants do you know if you are going to his.
Hi LA32, yes, it will be his seafood restaurant for lunch (there's a 3 course special on 'till the end of March) - already booked up - just to make sure we don't miss out..... Also we will try and go to his 'fish & chip' shop as well as we will be in Padstow for 4 days. Have you been to his restaurant? Be great if he was there but I'm not holding my breath but you never ever know!!!
Absolutely fantastic show/chef in every aspect. Looking forward to visiting the Seafood Restaurant in Padstow next March – it will be one of the highlights of the holiday I’m sure.
Rick is the best I just love his programs his travelling and the amazing food he cooks & also I miss Chalky. Please don't stop you are the pick of the crop!!!!!
We love watching Rick's journey around the world its so interesting to view the places he visits and the food he cooks, great entertainment. keep up the great shows Rick.
I sit back with a beer and escape, thanks for a great series and if you ever come to Australia, I want you to experience the MID NORTH COAST (CROWDY HEAD) NSW WHERE I FEEL WE HAVE SOME OF THE BEST SEAFOOD KNOWN TO MAN
i agree Rick is very entertaining and his food always looks soo good, and love how he goes around the world and cooks with his show.every country that he has gone to i have put on a list of places to go.
The best ever, so entertaining and just a bloody good cook