Rick Stein’s Cornwall episode 1 guide
Begins at Polventon House, Rick’s childhood holiday home that his father and uncle built on Trevose Head – a few miles south of Padstow. This is where Rick’s love story with Cornwall started, as far back at 1947. Here, Rick shares stories of growing up and the dishes his mother and father would cook – including fish cakes, grilled mackerel and fresh lobster from Mother Ivey’s Bay.
Rick then heads to the far south west and Cape Cornwall to meet one of Cornwall’s most famous artists, mixed media painter Kurt Jackson. The moving landscape of West Penwith has inspired so many British artists including Barbara Hepworth and Kurt himself. They wander down through the Kenidjack Valley, a is a place that’s steeped in mining history, glorious flora and fauna and the location of Kurt’s latest project.
At Tresillian House, near Newquay, Rick meets with the rather lovely Head Gardener, John Harris – who has the best Cornish accent you’re ever likely to hear. John, who’s been Head Gardener at Tresillian House since 1984 walks Rick through his apple orchard which is full of ancient Cornish varieties including aromatic, pear apple and gillyflower. The orchard was planted in 1991 to help protect as many old varieties of apples from around the county as possible. In Rick’s words, ‘Good cookers and good eaters galore’.
Recipes in episode 1 include Apple Charlotte. Cooking alfresco in the garden at Tresillian House, Rick follows his mother’s recipe for this simple dessert which celebrates John’s wonderful Cornish apples. Best served with lashings of custard after a main course of roast beef – Sunday memories for Rick.
Recreate Rick Stein’s Apple Charlotte recipe at home here.
Rick Stein’s Cornwall episode 2 guide:
Rick’s Cornish adventure continues on the south coast at Looe with Giel Spiering, Founder and Producer of the award winning Cornish Gouda Company. At just 19 years old, Giel founded the Cornish Gouda Company and produces the cheese by hand using traditional techniques learnt in Holland.
Still on the south coast, next up is the picturesque harbour setting of Mevagissey (Cornwall’s second largest fishing ports), where Rick meets with Jeremy Blackmore from The Fish Grill & More. A humble fish van that only serves the freshest local seafood – including Cornish sardines (also known as pilchards), scallops, mackerel and pollock, so Rick had to sample of few delicious morsels whilst chatting to Jeremy about the area and the fishing heritage of the village. All the fish was simply cooked to Rick’s liking with a sprinkling of salt and pepper.
This is followed by the smoothing sounds of the Stuns’ls Sea Shanty Group singing live from Mevagissey Harbour, including Cornwall my home, Nelson’s Blood and Drunken Sailor. They’re are a small shanty group, who sing to have fun and keep the heritage of sea shanties alive. Very pleasing indeed.
Recipes in episode 2 include a celebration of Giel’s fantastic cheese – Cornish Gouda quesadillas with caramelised apple and onion and a pico de gallo salsa. Delish!
Recreate Rick Stein’s Cornish Gouda quesadillas with caramelised apple and onion here.
Rick Stein’s Cornwall episode 3 guide:
This episode begins in the north of county near Launceston at Tom Adams’ much-loved Coombeshead Farm. Set in 60 acres of meadows, the farm specialises in high quality seasonal produce and provisions, including Coombeshead Bakery which is tucked away in a converted barn. Rick loves sourdough and personally choose Coombeshead to supply our restaurants, so he had to chat with Head Baker, Ben Gazer about the secrets behind the perfect loaf.
Then, at the other end of the county, Rick explores the town of Penzance. First stop, the top of the high street where a state of chemist Humphry Davy can be found. The Davy lamp allowed miners to work in the presence of flammable gases without the risk of explosion and saved countless lives. After a short wander, Rick popped into the famous Admiral Benbow pub. The cosy interior of the pub houses a vast collection of maritime artefacts rescued from numerous shipwrecked vessels which foundered on the Cornish coast over the last 400 years. Famous visitors to the pub include the Rolling Stones and Madness.
Nothing says summer in Cornwall like cooking on the beach. For his final stop of the show, Rick is at Rock Beach for a special clambake with Jack Stein, Ross Geach from Padstow Kitchen Garden, Andrew Tuck, Source Cocktails and many others. On the feasting menu: Padstow lobster and crab from Murt’s Shellfish, oysters, clams and mussels from Porthilly Shellfish and local slaw from Padstow Kitchen Garden.
Recipes in episode 3 celebrate Rick’s visit to Coombeshead Farm – including pork chops with Savoy cabbage and sloes, plus sourdough and pork pies.
Recreate Rick’s pork chop recipe here.
Rick Stein’s Cornwall episode 4 guide:
Cold water swimming is a passion of Rick’s and so, episode four begins with him showing you where he loves to swim most days (regardless of the water temperature) – the Camel Estuary.
Staying local to Padstow, Rick nips across the water to the small cove of Porthilly to see Tim Marshall at Porthilly Shellfish – who have supplied our restaurants in Cornwall and beyond for many years no. If you’ve ordered oysters when dining with us you’ve probably enjoyed some of Porthilly’s finest. As well as the oyster beds, Tim and his family grow mussels and clams too, which are delightfully sweet.
Next up is a bit of Cornish history at Launceston Castle. Now protected by English Heritage, it was once the administrative headquarters for the Earl of Cornwall – a significant location where control could be kept over the various estates in the area.
During his time in Launceston, Rick also visited St Mary Madelene Church – one of the most impressive and beautiful late medieval churches in Cornwall. It features superb carved detail on the exterior and a wealth of historic memorials and woodwork inside.
Recipes in episode 4 both celebrate the freshest Cornish shellfish from Porthilly Shellfish – moules marinière and Porthilly oysters.
Recreate Rick’s moules marinière recipe here.
Rick Stein’s Cornwall episode 5 guide:
No series about Cornwall would be complete without heading out on the water to catch from crab. Episode 5 starts with Rick and Padstow fishing legend, Johnny Murt from Murt’s Shellfish, heading along the Camel Estuary in search of the best catch. Johnny and his family have supplied our restaurants in Padstow for many years and jolly good it is too.
In between St Ives and Land’s End, Rick and his good friend Barry Humphries head out for a walk at Zennor Head. A very special stretch of National Trust coast close to the village of Zennor where The Gurnard’s Head and Tinner’s Arms are must visits.
Back on home turf nearer Padstow, Rick and Barry visit the rather lovely St Enodoc Church at Trebetherick. Famed for being a place that Poet Laureate Sir John Betjeman loved greatly and is now buried in the grounds and its views out over Daymer Bay.
As you’ll know from watching episode 4, Rick loves cold water swimming, so he had to meet up with the Bluetits swimming club at Perranporth Beach during the series. The Bluetits are a national community that thrive on: ‘Year-round open water swimming with an emphasis on experiencing the thrill of skin swimming.’
Recipes in episode 5 include Padstow crab omelette and salmon fish cakes.
Recreate Rick’s crab omelette recipe here.