Rick Stein's Fruits of the Sea

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Yet I was very young and living in England in the fifties - family emigrating in second half - and the themes just grab me and make me want to be there - especially as we are in total Covid lockdown and it's getting worse. 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). Eventually he converted it into a small harbour-side bistro, The Seafood Restaurant, with his first wife Jill in 1975.

He told me about this great dish consisting of a tortilla filled with deep-fried fish, coriander, chilli, tomato, a little soured cream and some salad. Cook them over a barbecue or under a very hot grill for 4 minutes, turning them over half-way through. The pair still had a licence for a restaurant in another part of the building, so they continued with that to avert bankruptcy.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. He is also the head chef and a co-owner of the "Rick Stein at Bannisters" restaurants in Mollymook and Port Stephens in Australia, with his second wife, Sarah. Lift the mussels out of the cooking liquid, discarding any that remain closed, then cover and set aside.

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. For the pastry, sift the flour and salt into a food processor, add the butter and lard cut into small pieces and process until the mixture looks like fine breadcrumbs.Stein partially completed a hotel management traineeship with British Transport Hotels at its Great Western Royal Hotel in Paddington. July 2016, Rick and Jill Stein received the Special Award at the prestigious Catey Awards, for their more than 41 years of outstanding contribution to the hospitality industry. Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. 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.