Jack and Charlie’s Wine Dinners
Jack and Charlie Stein know a thing or two about great dining experiences. With a little insider knowledge, as well as years in the business, they bring a rather refreshing take to classic dishes and exciting wines. Experts in their fields Jack and Charlie have worked with some of the best chefs and wine makers in the world. This autumn the sibling duo combine their expertise to host and serve a dining experience to remember.
From Padstow to London, join Jack and Charlie to celebrate great dishes and perfectly matched wines. They will visit Marlborough, Sandbanks, Barnes, Winchester and Padstow for one night to share their passion, knowledge and anecdotes galore with you, their guests, for a special wine dinner.
“The wine dinners are a really good opportunity for Charlie and I to get together, collaborate on a menu and have a wonderful evening in our restaurants with good wine and good people”
jack stein
2022 Wine Dinners
The 5-course menus have been created by Jack and Charlie with each dish being paired with a carefully chosen wine that brings the plate alive. The evening’s focus is on good food and wine, and great conversation with all guests seated in a communal style.
Monday 21st November
Rick Stein’s Cookery School, Padstow
£110
MENU
Tuna guacamole
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Scallops with hazelnut and coriander butter
served with Vouvray Sec, Domaine Boutet Saulnier, Loire, France
–
Sea bass with vanilla vinaigrette
served with Anselmi san Vincenzo IGT, Venteo, Italy
–
Bourride
served with Wild Boy Chardonnay, California, USA
–
Custard tart and crème fraiche
served with Sauternes-Barsac, Cypres de Climens, France
The Grand Tour: Tuesday 30th August
Rick Stein’s Cookery School, Padstow
£110
MENU
Tuna guacamole
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Scallops with hazelnut and coriander butter
served with Vouvray Sec, Domaine Boutet Saulnier, Loire, France
–
Sea bass with vanilla vinaigrette
served with Anselmi san Vincenzo IGT, Venteo, Italy
–
Bourride
served with Wild Boy Chardonnay, California, USA
–
Custard tart and crème fraiche
served with Sauternes-Barsac, Cypres de Climens, France
The Grand Tour: Thursday 3rd November
Rick Stein Sandbanks
£110
MENU
Tuna guacamole
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Scallops with hazelnut and coriander butter
served with Vouvray Sec, Domaine Boutet Saulnier, Loire, France
–
Sea bass with vanilla vinaigrette
served with Anselmi san Vincenzo IGT, Venteo, Italy
–
Bourride
served with Wild Boy Chardonnay, California, USA
–
Custard tart and crème fraiche
served with Sauternes-Barsac, Cypres de Climens, France
Fish and Game: Wednesday 9th November
Rick Stein Winchester
£110
MENU
Tuna carpaccio
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Mussels la mouclade
served with Godello, O Luar Do Sil, Valdeorras, Galcia, Spain
–
Hake casserole
served with Chardonnay Planeta Estate, Sicily, Italy
–
Venison with beetroot and horseradish
served with Margaux AC, Maison Sichel, Bordeaux, France
–
Lemon tart and clotted cream
served with Sauternes-Barsac, Cypres de Climens, France
Fish and Game: Thursday 10th November
Rick Stein Marlborough
£110
MENU
Tuna carpaccio
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Mussels la mouclade
served with Godello, O Luar Do Sil, Valdeorras, Galcia, Spain
–
Hake casserole
served with Chardonnay Planeta Estate, Sicily, Italy
–
Venison with beetroot and horseradish
served with Margaux AC, Maison Sichel, Bordeaux, France
–
Lemon tart and clotted cream
served with Sauternes-Barsac, Cypres de Climens, France
Fish & Game: Wednesday 16th November
Rick Stein Barnes
£110
MENU
Tuna carpaccio
served with Chateau Bauduc, ‘Les Trois Hectares’ Blanc, Bordeaux, France
–
Mussels la mouclade
served with Godello, O Luar Do Sil, Valdeorras, Galcia, Spain
–
Hake casserole
served with Chardonnay Planeta Estate, Sicily, Italy
–
Venison with beetroot and horseradish
served with Margaux AC, Maison Sichel, Bordeaux, France
–
Lemon tart and clotted cream
served with Sauternes-Barsac, Cypres de Climens, France
Charlie and Jack
Charlie Stein is passionate about creating extraordinary dining experiences with excellent wine, he personally chooses every bottle in the business.
Charlie is a familiar face on television, with appearances on BBC’s Saturday Kitchen, and co-hosting Wine, Dine and Stein with brother Jack. Charlie regularly hosts masterclasses, wine dinners and can often be found pottering around one of our restaurants, checking in with customers. As Director across all of our restaurants, Charlie is responsible for each of our wine lists and our successful online wine shop. Every bottle is chosen by Charlie, utilising his connections made during his travels to bring the very best wines to our customers.
For Jack Stein it’s all about the food.
Jack kicked off his career working as a kitchen porter during the school holidays, and at 16 tried his hand at front of house, working as a waiter throughout the remainder of his professional education. His heart was set on cooking, and he re-entered the family business after working as a chef at restaurants across the world, including La Régalade in Paris, before extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s, Sydney. Jack has been Chef Director of our restaurants since 2017, overseeing all of the menus we serve.