Rick Stein’s Fish and Chips and Seafood Bar, Falmouth reviews - Rick-Stein’s-Fish,-Falmouth - Rick Stein

Rick Stein's Fish and Chips and Seafood Bar reviews - Falmouth

"Perfectly cooked fish ‘n’ chips" are (as most reports say) to be found at this year-old invader from Padstow, although the style is "more restaurant than chippy"; not everyone’s impressed, though, and the odd reporter suggests that less obvious dishes are the better choice.
Harden’s UK restaurant survey 2012

"Rick Stein’s new Seafood Bar sits above his bustling fish and chip shop on Falmouth’s waterfront. Chef Paul Ripley was one of Stein’s lieutents back in the day and had returned to the fold for this livewire venture, providing his worth with a menu built around ‘seafood tapas’. Just about everything appeals, but highlights have included Spanish-style octopus salad, gremolata prawns, stir-fried squid with red chilli and spring onion, and ‘exceptionally fresh’ grilled scallops topped with guindilla peppers, chorizo and crisp breadcrumbs – not forgetting crema catalana for an authentic tapas finish"
The Good Food Guide 2012

"You can try all manner of fantastic fish dishes at Stein's Seafood Bar, above his fish and chip restaurant & takeaway, on Falmouth's Events Square. There's no better time to visit as one of Cornwall's best-known and talented chefs, Paul Ripley, has taken over the reins as head chef. The coolly tiled and intimate upstairs restaurant, with views across Events Square out to the harbour, is the perfect venue for Paul's theatre of food. The actual act of eating his dishes - which are either based on Rick's celebrated yet simple dishes or use the same ideology and method - is theatrical. The cracking open of crab claws, the prising of cockles from their shells, the slurping of oysters - you have to get in there and not be afraid to make a mess. Decorum is not an issue."

Lee Trewhela - The Cornishman, February 2011

"Rick Stein's first foray outside of Padstow, this bustling seafood café is slap bang on the waterfront in Falmouth's Events Square and opposite the National Maritime Museum. Upstairs, the Champagne and oyster bar offers crab, lobster and langoustines, but downstairs is a more traditional fish and chip restaurant with white tiles, slate floor and closely packed oak benches. Cornish suppliers are used as much as possible and local fish including hake, John Dory and sea bass are either roasted over charcoal, grilled or fried in beef dripping and can be accompanied by homemade chips, curry sauce, mushy peas and tarter sauce. House recommendations from £15."

Good Food Guide 2011

"It's another hit for Rick Stein with his first British restaurant outside of Padstow. Fish & Chips, which opened opposite the National Maritime Museum in Falmouth earlier this year, boast a casual restaurant downstairs, where cod and chips comes to £9.95 and a champagne and seafood bar upstairs. Expect top-quality sustainable fish and seafood, including fat River Fowey oysters, Cornish mackerel and lobster and Severn Wye oak-smoked salmon, all cooked to order by head chef Fergus Coyle and his brigade. The wine list features local fizz, as well as champagne, and a judicious selection of crisp whites from Australia, New Zealand and France."

Waitrose Kitchen Magazine, November 2011

"With a Rick establishment comes a certain guarantee of quality. Accuse Mr Stein of what you like but he has transformed areas of Cornwall with careful investment and adds a touch of glamour to Discovery Quay down at Falmouth's harbour front. Immaculate service, served up with a smile from knowledgeable staff. Bream that collapses in the mouth with a single bite, gift wrapped in golden crispy batter, jostling for plate space alongside fat rectangles of chips.

But I have one reservation. Let me put this to you gently: deep fat fried oysters? I've done Mars bars and the chocolate/lard combo just about works. But the finery of oysters, those potentially pearl producing delicacies dropped into a boiling cauldron of liquid lard? Don't tell anyone but they were delicious. Not for the purists or the diehards but definitely a little mouthful of gourmet naughtiness. Choose from battered oysters or scallops, fried tempura prawns and fish highlights such as sea bream, lemon sole, or plaice as well as the usual suspects. Wash it all down with a glug of Chalky's own: a hoppy gingery fragrant beer, named after Rick's much-missed terrier. Mr Stein succeeds in giving an old classic a bit of a makeover, a Friday night stop gap becomes a sophisticated meal out while remaining reasonably priced. A highly recommended fishy feast."

Good Cornwall Guide, 2011