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"My vision for the Padstow Seafood School was to run a place where I enjoyed cooking, a place where the whole morning would revolve around lunch. These lunches are designed to cover every aspect of seafood cookery. Almost without realising it, you will cover it all from filleting a plaice to stir-frying squid, braising brill to steaming sea bass." Rick Stein

Address:

Padstow
Cornwall
PL28 8BY   [view map]

Venue Type:

• Education

Venue Location:

• Coastal
• Town

Facilities & Services

General Facilities:

• Gift Vouchers Available

Leisure Venue Description:

As well as the School, Rick Stein runs two small hotels, a cafe, restaurant and a shop or two in Padstow, which has, not surprisingly become known in some circles as 'Steinville'. The School runs 1 day, 2 day and 4 days courses, as well as courses for children. The fish courses are planned around lunch which you prepare and cook and cook then sit down at our long table, overlooking the estuary, to eat. You might be cleaning and slicing squid then frying it in the lightest of batters with chilli, beansprouts, watercress and coriander or filleting a John Dory to pan fry with wild mushrooms and thyme. Our original fish courses cover many of the long standing recipes from The Seafood restaurant but since I've always regarded Asian seafood cookery as particularly exciting we have special days of cooking with Asian flavours like chilli, ginger, garlic and coriander. The seafoood cookery of the Mediterranean is something special too so we have a new course full of tomato, saffron olive oil, garlic and aromatic herbs. My new TV series and book French Odyssey is proving a big hit as a cookery course, we've planned it with a serious fish and shellfish content but added some classic non fish dishes too. We've introduced a course making some of the simple but brilliant puddings, designed to accompany our fish dishes, like Caramelised Bread and Butter Pudding, Lemon Tart or Black-Rice Pudding with Mango Sorbet and Coconut Milk. "I’m so pleased about the success of the cookery school; ultimately it’s down to the quality of the fish, meat, poultry, fruit and vegetables, all bought from really great producers."

Creative & Cultural Facilities:

• Cookery