Discover how to cook Rick’s recipes at our cookery school in Padstow.

All the dishes featured are from Rick’s travels around the world including courses from Secret France, Indian Seafood, Far Eastern, Mexican and of course fish and shellfish to name a few. But it’s not just about seafood, we do lots of other interesting day courses, one dish workshops, tasting evenings, children’s cookery and a rather fun ‘Cook your own dinner party’ evening. We also offer private courses, events and dinner parties for special celebrations.

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Half
Day

half day cookery £40.00

Baking

NEXT AVAILABLE COURSE October

Everyone loves a good churros, especially dipped in chocolate sauce. Book your little one onto this course in Padstow for them to discover how to make them for you at home…

Half
Day

half day cookery £40.00

Baking

NEXT AVAILABLE COURSE October

Things are getting spooky at Rick Stein’s Cookery School, with this Halloween cookery course. With lots of tempting treats to bake and enjoy, this is the perfect way to get in the mood for Halloween – plus take your witches hats and pumpkin cupcakes home with you at the end of the course.

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Find out more about Rick Stein’s Cookery School

All the dishes featured are from Rick’s travels around the world including courses from Secret France, Indian Seafood, Far Eastern, Mexican and of course fish and shellfish to name a few. But it’s not just about seafood, we do lots of other interesting day courses, one dish workshops, tasting evenings, children’s cookery and a rather fun ‘Cook your own dinner party’ evening. We also offer private coures events and dinner parties for special celebrations.

Nick Evans

MEET NICK EVANS, OUR HEAD CHEF LECTURER AT RICK STEIN’S COOKERY SCHOOL, PADSTOW

Nick, Head Chef Lecturer at Rick Stein’s Cookery School, first joined our team in 2001 and what he doesn’t know about fish isn’t worth knowing. After working his way up to Head Chef at St Petroc’s Bistro, including a good few years as Sous Chef our flagship, The Seafood Restaurant, he took the lead at our cookery school in 2016. His passion for seafood cookery is truly infectious.