Rick Stein's Food Heroes

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In 2022, Stein underwent Open-Heart Surgery at the Royal Brompton Hospital to repair a defective heart valve. Rick later opened a restaurant that specialised in fish (supplied by the fishermen who had once frequented his club). Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot.

In 2018, Stein opened a second Rick Stein at Bannisters in Salamander Bay in Port Stephens, with his second wife, Sarah. His shows have included Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, Food Heroes, French Odyssey, Mediterranean Escapes, Far Eastern Odyssey, Rick Stein's Spain and Rick Stein's India. Stein said at the time of opening, "Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the sixties, I've had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple. Taste of the West, the largest independent regional food group in the UK and promote and support fantastic local food and drink producers from the region, certainly agree – awarding Trink Dairy GOLD in 2020.Honestly, from the first sip of your latte or flat white that’s been lovingly poured by our baristas, you’ll know you’re drinking something a bit special. In 2009, Stein made his first acquisition in the nearby village of St Merryn, 3½ miles from Padstow, taking over the Cornish Arms public house on the village's outskirts, intending to keep it as a traditional Cornish pub. The chef makes his way up to John O'Groats, stopping to enjoy freshly cooked lobster on Crail harbour front and pick up some oatmeal for famous Scottish dessert cranachan from a watermill in the Tay Valley.

Turkeys, salmon, hams, puddings and geese are just a few of the essential delicacies they find on their festive odyssey. As seen on Rick Stein’s Cornwall, this is Rick’s radicchio and red onion tart recipe, inspired by a visit to Soul Farm near .

Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. After appearing once as a guest chef in Keith Floyd's 1985 series Floyd on Fish and in his 1986 series Floyd on Food, he was offered the chance to present his own series – like the "travelogue" style of cookery show pioneered by Floyd – on BBC television, using Floyd's producer and director David Pritchard.

The celebrated seafood chef travels to the Peak District to visit his favourite formal vegetable garden at Chatsworth House, before crossing the River Severn to sample the delights of Wales, including cawl, Welsh black cattle, Conway mussels and salt marsh lamb. As seen on Rick Stein’s Cornwall, this is Rick’s whole sea bass with garlic, ginger and spring onion recipe.A book has accompanied each series, and Stein's book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989.

To keep the food miles down, most of the businesses they supply are within a short drive of the farm – home to 350 Friesian and Jersey crossbreeds across 270 acres of pasture located in the St Ives countryside. When homogenised, “It’s put through a mechanical process to break up the fat globules and distribute them more evenly through the milk. As seen on Rick Stein’s Cornwall, this is Rick’s mushroom and broccoli stir fry recipe, inspired by a visit to Re-growth mushroom farm .The chef visits Yorkshire's biggest rhubarb-growing area and cooks his favourite dessert - rhubarb crumble. Looking back at life on the road with the film crew, he yearns for a perfectly cooked steak and chips. Of German descent, Christopher Richard Stein was born on 4 January 1947 [2] in Churchill, Oxfordshire, to Eric Stein (1908-1965) and Dorothy Gertrude née Jackson (1909-1999).