Real conversation, a seasonal lunch and Jill sharing the kind of stories you don’t often hear from someone in her position. Yesterday’s Female Founder’s Table in Barnes was exactly what it promised to be.
If this looks like your kind of afternoon, we’d love to see you at the next one in Winchester on 9 July. You can book via the link in bio.
#femalefounders #rickstein
🐟 19,000 miles of coastline. 11,000 fishermen. One day to show up for them.
Thursday 14th May, 5am–5am, it's #Fish24 🎣
Share your story, your photo, your favourite fish dish. Whatever your connection to the sea.
Whether you're a chef, a fishmonger, a wholesaler, a food writer or simply someone who loves great British seafood - come and get involved. 🌊
🔗 fish24.org.uk | @fish24campaign
#Fish24 #BritishFishing #SupportOurFishermen #Seafood #BritishSeafood #FishingIndustry #SustainableSeafood #JackStein #UKFishing #CoastalLife #Fishmonger #IslandNation
The martini is simple… but there's nowhere to hide. 🍸
Meet Norbert, our Group Head Bartender and someone who thinks way too hard about your drink. (We mean that as a compliment.)
Curious to try one of Norbert's cocktails? Our bar at The Seafood Restaurant is available for walk-ins. Your seat's waiting.
🍳 Silky St Ewe Scrambled Eggs and Smoked Salmon: the kind of breakfast that properly sets you up for a walk on the beach. Available on the breakfast menu when you stay with us at The Seafood Restaurant.
🦪 Oysters: refreshing, briny, and just the best start to any meal.
🌿 Asparagus season is here and Cornwall-grown spears are as good as it gets right now. We're making the most of every last one while they're at their best.
🍛 Hake Curry: something a little different on our new set lunch menu at The Seafood Restaurant. Sustainably caught Cornish hake landed in Newlyn, in a warming and fragrant curry.
🐟 Fish & Chips: because there is nothing on earth like the smell of chips frying in salty sea air.
Some things just taste better in Cornwall.
British classics… but not as you know them 🌍✨
Chef Jack Stein takes some of the UK’s most iconic dishes beyond their roots, travelling the world to reinvent them alongside local chefs and cultures.
From Cornwall to global cities, expect bold flavours, unexpected twists, and a whole new take on British food. 🍽️
📺 Inside the Box with Jack Stein
🇬🇧 Premieres 7 May | 18.00 BST on #INTRAVEL
Available on @samsungtvplus , channel 4526 (UK)
🇦🇺 Mondays | 16.00 AEST on #INTRAVEL
Available on @samsungtvplus , channel 1654 (AUS)
🔗 Want to watch? Head to the Samsung TV Plus link in our bio.
#travel #food #flavours
Fancy a seasonal alternative to Monkfish? Jack shows you why this underrated fish is one of his favourites with this flavourful Thai Green Curry.
Thai Green Curry Recipe:
Serves 4
Ingredients:
• 600g gurnard (cut into chunks)
• 2–3 tbsp green curry paste
• 400ml coconut milk
• 200ml fish or light chicken stock
• 1 tbsp neutral oil
• 1 small onion (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 1 head broccoli (small florets)
• 150g peas
• 1 tbsp palm or brown sugar
• 2–3 tbsp fish sauce
• Zest + juice of 1 lime
• Fresh basil or coriander
Method
1. Heat oil in a wide pan. Add onion, garlic, and ginger. Cook for 3–4 mins until soft.
2. Stir in the curry paste and fry for 1–2 mins until fragrant.
3. Pour in coconut milk and stock, bring to a gentle simmer.
4. Add broccoli and cook for 3–4 mins.
5. Add peas and cook for another 1–2 mins.
6. Stir in sugar and 1 tbsp fish sauce.
7. Add the gurnard and poach gently for 4–5 mins until just cooked (keep heat low so it stays tender).
8. Finish with lime zest, juice, and extra fish sauce to taste.
9. Stir through fresh herbs.
Serve with steamed jasmine rice and extra lime on the side 🍚
Key tip: once the fish goes in, keep it at a gentle simmer — no boiling.
#cornwall #seafoodlover #padstow #gurnard #underratedfish
From Cornwall to cities around the world 🌍✨
Follow along as chef Jack Stein takes British favourites beyond their roots, collaborating with local chefs to create bold, unexpected versions across the globe.
📺 Inside the Box with Jack Stein
🇬🇧 Premieres May 7 on #INTRAVEL
Available on @samsungtvplus , channel 4526 (UK)
🇦🇺 Premieres May 4 on #INTRAVEL
Available on @samsungtvplus , channel 1654 (AUS)
#food #flavours #explore
Curious about May Day?
We asked a few members of our teams in Padstow what this special day means to them.
Are you visiting for May Day?
#cornwall #padstow #mayday
Still curious about seafood?
Jack’s back with part 2 answering your fish questions, from the best way to cook Gambas Pil Pil to the best fish to barbecue and the easiest way to cook a flat fish like Lemon Sole or Plaice.
Thanks a lot to everyone who left a question for Jack to answer.
We’re back with another episode of inspiration from the kitchens of Rick Stein.
This time, we step behind the scenes with Jack Stein, Chef Director of the Rick Steins restaurants uncovering what it really takes to run a restaurant empire that helped redefine coastal dining in the UK.
Coming soon on YouTube, subscribe today, link in bio.
#ricksstein #resturants #food #foodie #chef
Brits obsessed with the weather? Guilty. ☀️
But spring is basically a wine list reset and Charlie's here with his hot takes.
🥂 Muscadet - a classic. Non-negotiable with shellfish. 🍊 Orange wine - for when you want to be a little interesting.
🍷 Bulgarian Pinot Noir – our wild card. Fruity enough to serve chilled. Yes, really.
Three wines, one season. Have you tried any of these?
Easiest fish to cook? Best way to cook razor clams? Easy, healthy frozen fish recipes? Jack’s answering your fish questions 🐟
Do you have a fish question? Drop it in the comments.
Follow along, there’s more coming soon.
