Ed, Jack and Charlie
Introducing Jill and Rick's three sons...
Ed is the eldest of Rick and Jill’s three children and an artist and sculptor by trade. He is now the creative lead on all interior design for the business.
Jack was born in Cornwall and is the middle son of three boys. He began his career in the hospitality industry as a kitchen porter during school holidays in The Seafood Restaurant kitchen. At 16 he moved to front of house where he remained throughout his education. Jack completed a BSc in Psychology and an MA in Ancient History at Cardiff University.
Upon completing his masters in 2003, he then returned to The Seafood Restaurant as commis chef then after two years, took up the postion of sous chef at Rick Stein’s Café for another year.
Following this, Jack then went on to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. During this time, Jack travelled to Australia for an extended stay at Tetsuya’s in Sydney, before exploring the Far East and Japan.
Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving onto a tournant role across the whole company. As head of development for the company, Jack lead the installation and introduction of a development kitchen for the business, where new recipes and ingredients are tested.
In 2013 Jack was promoted to the role of executive chef, overseeing the company’s pub, cookery school and restaurants in Cornwall and beyond as well as its brigade of chefs.
Charlie is the youngest of Rick and Jill’s three children and having grown up in Cornwall now works for The Vintner wine merchants in London. He helps Rick and Jill taste and select all the wine for our restaurants – a difficult task, but someone’s got to do it!