Renowned British chef Rick Stein has opened a new seafood restaurant in Winchester.
Rick’s latest venue serves classic dishes including turbot hollandaise, slip sole meuniere and grilled lobsters, as well as many dishes inspired by the chef’s worldwide travels.
The restaurant is very much a family-run operation with Rick, Jill – Rick’s business partner – and Rick’s three sons involved in the business.
“I love Winchester it’s steeped in heritage with beautiful architecture and seems to have a love of great food. Our new restaurant is about fresh fish, simply cooked. This is a big and exciting move for us, our first outside Cornwall, and we can’t wait to bring our passion for seafood to Winchester.”
The 70 cover venue has been designed by Jill and Rick’s eldest son Edward, in an urban inspired style. Jill commented:
“The interior of our Winchester restaurant is understated with an urban feel and a subtle nod to our coastal roots. We wanted to create a space where people can enjoy relaxed dining.”
Keeping everything in the family, the restaurant’s Executive Chef will be Rick’s middle son Jack. Jack Stein has played an integral part during the project developing the menu and kitchen. Boasting a delightful Lunch and Dinner Menu the restaurant offers diners mouth watering shellfish dishes including Langoustines, Fruit De Mer, Oyster Charentaise, Frenchman’s Creek Oysters as well as many other delicious dishes.
“With a great local supplier base already established in Cornwall, we will be looking to work with high quality food and drink producers from the Winchester area.”
Rick’s youngest son, Charles, works for The Vintner in London and supplies the new restaurant, entitled Rick Stein, with an array of high quality wines.
Councillor Sean Woodward, Hampshire County Council’s Executive Member for Economy, Transport and Environment said:
“It is fantastic that Rick Stein has chosen Winchester as the location for his restaurant. The city has for many years been highly regarded for its food offerings as the home to Europe’s biggest farmers market and many unique and high quality restaurants and eateries. The Rick Stein restaurant is a welcome addition to this attracting people from far and wide to the city and wider Hampshire county.”
The restaurant’s staff – including managerial, kitchen and front of house positions – has been filled from the local Winchester area.
Rick and Jill opened their Padstow based flagship seafood restaurant in 1975 and since then have grown their business to include five restaurants, accommodation, retail outlets and a cookery school. Rick has four restaurants in Padstow already including The Seafood Restaurant, St Petroc’s Bistro, Rick Stein’s Café and Stein’s Fish & Chips.
Rick Stein OBE is an English chef, restaurateur, cookery book author and television presenter. He has written 19 cookery books, an autobiography and made 25 cookery programmes. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac.
Rick is best known for a love of fresh seafood and made his name in the 1990’s with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant in fishing port of Padstow on the North Coast of Cornwall.
Since then he has expanded his horizons to cover numerous journeys over the world in search of great dishes, many of which he’s brought back to his restaurants in Padstow. His famous television series Rick Stein’s Indian Odyssey and cookery book track Rick’s journeys across the Indian sub-continent in search of recipe inspiration and the perfect curry. Eager to introduce new curries to British taste buds Rick travelled to Kolkata (Calcutta) to experience its ethnic influences, discovered the temple food of Tamil Nadu and house-boat hospitality in Kerala, explored India’s gourmet state – The Punjab, and tasted the regal cooking of Rajasthan, unearthing new flavours and dishes along the way.
Padstow Seafood School offers pupils the chance to learn from chef lecturers as well as from Rick Stein himself. The centre boasts impressive view out over the estuary across the water and is a great place for pupils to learn about cooking.
Speaking about the school Rick, said:
“When I meet students at the cookery school it is always a pleasure because everyone is excited. It helps too that our chef lecturers are so good; they have worked in our kitchens so they are relaying the same cookery tips which prevail in The Seafood Restaurant.
“But it’s not just about seafood, we do lots of other interesting day courses including Indian curries, Far Eastern, Italian, Indian street food, Spanish tapas to name a few, plus some wonderful patisserie and bakery sessions.”