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Rick Stein’s joie de vivre and infectious enthusiasm for seafood has inspired viewers everywhere to try to create his simple fish dishes in their kitchens.
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".... Read more.