Feedback with Rick Stein
Rick Stein believes that food goes far beyond what’s served on the plate. For him, it’s about the people, memories, and timeless ingredients that bring a meal to life. From the simple Copernicus sausage in his fridge to a luxurious roast turbot with Hollandaise, his culinary world blends joy, tradition, and flavor.
Festive Inspirations
In his new book Rick Stein's Christmas – Festive Recipes, Memories & Stories, he shares recollections from childhood holidays to modern-day celebrations. Whether hosting family gatherings in Cornwall or cooking while jet-lagged in Australia, Rick’s recipes capture the warmth of the season.
Essentials in the Kitchen
“I would say fish, but also olive oil, garlic, chillies, salt, pepper and vinegar.”
These ingredients, Rick admits, are his indispensable companions in any kitchen, representing his passion for simple, genuine flavors.
Memorable Meals
“I think it's more down to who you’re with and where it is, than the food that makes a meal memorable.”
One of his standout experiences came during a tour stop at Riley’s Fish Shack in King Edward’s Bay, Tynemouth. Housed in two driftwood-lined shipping containers right on the beach, the cozy setting and a warm crab soufflé with thermidor sauce created the perfect moment on a cold day.
Author’s Summary
Rick Stein shares his belief that true food joy lies not only in taste but in the people, places, and memories that make every meal a story worth remembering.