THE STEIN EFFECT
the heat and hurry of the restaurant kitchen. It soon became apparent though that many of our customers wanted to cook the same dishes as we did in the restaurant and so it grew.”
All the dishes showcased at the school hail from Rick's travels around the world including an Indian seafood course, courses from his TV series Secret France, and of course fish and shellfish sessions. Other day courses include one-dish workshops, children's cookery classes and tasting evenings.
“I love the cookery school because everyone seems to leave very happy indeed. I think they have a far greater understanding of what truly fresh seafood is like plus because we run it in a very relaxed and informal way they are not intimidated and soon realise they can cook the dishes as well as us. We also make sure that there's plenty of nice cold white wine when they are sitting down to eat what they've cooked, which seems to be rather popular.”
Over the past few decades, Cornwall has produced some of Britain's most revered chefs and many – including Nathan Outlaw, whose Port Isaac restaurants boast three Michelin stars between them – started out at The Seafood Restaurant, honing their craft with Rick.
From the use of British produce and seasonal cooking to the celebration of regionality and Cornwall's place on the gastronomic map, Rick has paved the way for peers and the popularity of Cornwall for many. As with many top chefs, dining out is a savoured but rare treat.
“I'm slightly ashamed to say I don't get out much mainly because when I'm in Cornwall I have critical meals in any one of our nine places we have in Cornwall. But I love going to Nathan Outlaw's and Paul Ainsworth's and I know our staff enjoy eating at places including the Gurnards Head and St Kew Inn.”
A keen walker, Rick will also be found enjoying the staggering scenery near his Cornish home. His favourite beaches along the north Cornish Coast include Harlyn, Trevone, and St George's Well in the estuary, while his favourite walking trails begin just footsteps from his beloved Padstow. “The Camel Trail is very scenic, easy walking, both from Padstow to Wadebridge and then onto Bodmin with a sneaky stop off at Camel Valley Winery. Or catch the ferry over to
Rock and walk along Daymer Bay to Bray Hill and around the back to get to St Enedoc Church, where Sir John Betjeman is buried.”
From childhood memories on sandy beaches to his seafood restaurant that all but revolutionised the dining scene in the 90s and continues to be a Cornish calling card, this sunniest corner of England remains Rick's heart and soul for good reason. dining room, kitchenette and a private garden, plus a hot tub overlooking the soft sands of Carbis Bay. Lodge guests are afforded a personal guest host available around the clock to take care of all requirements before and during their visit. Guests can also enjoy the award-winning C Bay Spa, which boasts a couples treatment room on stilts above the sands as well as an outdoor sauna pod, heated outdoor swimming pool and hydrotherapy pool.
A personal chef, housekeeper and golf buggy will also be available seven days a week to ensure a flawless hospitality experience.
Stay at Steins
The full foodie experience
Guests can stay at one of Rick Stein's rooms around Padstow, which blend coastal design with luxury living. From the elegance of St Edmunds House, where six rooms enjoy a private garden with views across the Camel Estuary, to the contemporary boutique hotel rooms above The Seafood Restaurant itself or the self-catering sanctuary of romantic Bryn Cottage, the accommodation is some of the finest found in and around Padstow. Rick's charming bistro in Padstow, St Petroc's, features low wooden beams and cosy fireplaces and its ten rooms offer more stunning coastal accommodation with some rooms enjoying picturesque sea views.
British Travel Journal is offering one lucky winner a one-day course for two at Rick Stein’s award-winning Cookery School in Padstow, plus two nights’ accommodation at St Petroc’s and a three-course dinner at The Seafood Restaurant.
Celebrating its 20th anniversary this year, Rick Stein’s award winning Cookery School is perfect for anyone looking to improve their culinary skills, learn something new or simply have fun with friends while cooking and eating amazing food. On each course guests will enjoy demonstrations from
Rick’s friendly team of expert chefs, hands on cooking demonstrations and of course, lots of delicious tasters! Throughout the day, students sit down and enjoy the fruits of their labour, enjoying all of the dishes they make accompanied by a glass or two of good wine. In the afternoon there will be a further demonstration to learn more recipes and kitchen techniques.
There are plenty of exciting course options to choose from including classic fish and shellfish courses; Indian seafood; Vegetarian; Italian cooking, ‘Secret France’ and a special 20th Anniversary course.
As an island nation with close affinities to the water there has long been a tradition of wild swimming in Britain. Wild swimmers take to nature's open water spaces for an alfresco dip in all weathers and seasons, freeing themselves from the confines of indoor exercise spaces and chlorinated pools. In England and Wales, a ‘right to roam' law means that we are permitted to swim in most rivers and lakes, whereas in Scotland all waters are accessible as long as swimmers uphold the Scottish Outdoor Access Code. In essence, as long as we respect the environment, each other and don't trespass, Britain's waterways are an easily accessible place to experience a fun form of exercise and a sense of adventure.
It is unsurprising that there has been a surge in the popularity of wild swimming in recent years, as people take to the water to reconnect with nature. I caught up with Lauren Biddulph, who runs swimming retreats as part of the Salt Sisterhood based in Cornwall, to learn more about wild swimming and the benefits of immersing oneself in the open water.
Lauren starts by clarifying to me that wild swimming can be in the sea, rivers or any open