Rick Stein's Food Heroes

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Share our passion for great food and drink and recreate some of their favourite recipes from around the UK, as well as those discovered on culinary travels, in your own kitchen at home. A book has accompanied each series, and Stein's book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989. Their milk is pasteurised, to ensure it’s safe for anybody to drink, but never homogenised or standardised.

On 22 June 2020, it was confirmed that Stein's restaurant in Porthleven, Cornwall would close permanently due to the COVID-19 pandemic.

After graduating, Stein converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny.

As seen on Rick Stein’s Cornwall, this is Rick’s mushroom and broccoli stir fry recipe, inspired by a visit to Re-growth mushroom farm . As seen on Rick Stein’s Cornwall, this is Rick’s radicchio and red onion tart recipe, inspired by a visit to Soul Farm near .The seafood chef continues his culinary tour of Britain, meeting happy pigs on the Isle of Wight, sampling real cider in Somerset and tasting hot peppery watercress from Hampshire before tickling his taste-buds with Thomas Hardy's favourite cheese. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. Pepper's Lonely Hearts Club Band album cover – to celebrate the British cultural figures of the last six decades. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. The chef visits Yorkshire's biggest rhubarb-growing area and cooks his favourite dessert - rhubarb crumble.

After appearing once as a guest chef in Keith Floyd's 1985 series Floyd on Fish and in his 1986 series Floyd on Food, he was offered the chance to present his own series – like the "travelogue" style of cookery show pioneered by Floyd – on BBC television, using Floyd's producer and director David Pritchard. Honestly, from the first sip of your latte or flat white that’s been lovingly poured by our baristas, you’ll know you’re drinking something a bit special. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot.Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Looking back at life on the road with the film crew, he yearns for a perfectly cooked steak and chips.