AKA: The king of seafood.
Occupation: Chef, restaurateur, TV presenter and author.
Best known for: His passion for cooking with fresh, sustainable seafood.
Usually found: In the Cornish fishing town of Padstow, where he owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms.
Dishes we love: Steamed Monkfish with Wild Garlic and Ginger, Cauliflower, Chickpea and Coconut Curry, and Haddock a la plancha with caramelized garlic.
Fun fact: Finding himself at a loose end after graduating from university, Rick converted a mobile disco, which he had run as a student, into a quayside nightclub with his friend Johnny. It was known for its freeze-dried curries. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen.
Profile: Rick is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein’s India, Seafood, Seafood Lover’s Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes, Coast to Coast, Far Eastern Odyssey, Secret France, At Home, and Simple Suppers. In his books and programmes over the year’s he’s highlighted his commitment to quality produce, sustainable fishing, and responsible land and livestock management.
In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.
