Rick Stein’s Cookery School
RESULTS
Day
one day cookery £198
Fish, Shellfish
One-Day Secret France This cookery course is a celebration of Rick’s book and BBC series, where he explores hidden parts of France’s culinary landscape, from Dieppe down to Cassis. With Head Chef Lecturer Nick and our team, you’ll discover how to cook five of Rick’s favourite dishes from the trip.
Day
half day cookery £95
Fish, Shellfish
Half-Day Fish & Shellfish Menu A Our half day courses are the perfect taster for our cookery school and include three chef demonstrations and hands-on cooking for two dishes. You’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite dishes. You’ll get to enjoy everything you cook, whilst enjoying our…
Day
one day cookery £198
Fish, Shellfish
One-Day Fish & Shellfish Menu One On this one day course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite dishes. For our one fish & shellfish day courses, we develop four menu variations to allow people to try their hand at different dishes and techniques.
Day
four day cookery £895
Fish, Shellfish
Four-Day Ultimate Fish & Shellfish Our four day course is the culmination of Rick’s forty-year passion for fresh fish, simply cooked. All guests are invited to join us on the Sunday for a complimentary drinks and canapé reception, before being immersed into a culinary adventure, cooking the best seafood in Cornwall. This course offers the…
Day
one day cookery £225
Fish, Shellfish
One-Day Signature Dishes from The Seafood Restaurant Opened by Rick and Jill back in 1975, The Seafood Restaurant is famous for establishing an international reputation for the very freshest fish and shellfish. We’ll show you how to cook dishes that have become synonymous with the restaurant, new and old. Now’s your chance to discover how…
Day
two day cookery £360
Fish, Meat, Shellfish
NEW FOR 2023: A two-day dive into Rick’s absolute French classics. Starters, mains, desserts (we know you’ll love tarte tatin) – there’s a new favourite dish for everyone on the menu of this course.
Day
half day cookery £95
Fish, Shellfish
Half-Day Indian Seafood Indian food was made to be shared with friends and family. Large bowls of curry, like Kavita’s madras prawn curry with naans in the middle of a table alongside smaller, but equally flavoursome picky bits like Tandoori fish with naans. Join us in the kitchen for half a day to learn both…
Day
half day cookery £95
Fish, Shellfish
Half-Day Fish & Shellfish Menu B Our half day courses are the perfect taster for our cookery school and include three chef demonstrations and hands-on cooking for two dishes. You’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite dishes. You’ll get to enjoy everything you cook, whilst enjoying our…
Day
one day cookery £198
Fish
One-Day Fish Dishes From those who’ve never cooked with fish or seafood enthusiasts alike, this one day course will teach you the techniques you’ll need to create really impressive fish dishes. Using the freshest fish that is often landed right on the school’s doorstep, we’ll show you how to choose good fish and how to…
Day
one day cookery £198
Fish, Shellfish
One-Day Fish & Shellfish Menu Four On this one day course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite dishes. For our one day fish and shellfish courses, we develop four menu variations to allow people to try their hand at different dishes and techniques.
Only
evening workshop £55
Shellfish
Our one dish evening workshops are the perfect way to spend an evening in Padstow. Watch our chefs demonstrate how to cook one of Rick’s favourite dishes and then develop your own cookery skills and techniques whilst you recreate the dish. You’ll then get to enjoy the fruits of your labour with a glass of…
Only
evening workshop £55
Shellfish
Rick Stein’s Cookery School one dish workshop: Lobster Thermidor We used to sell lobster thermidor 20 years ago, but fashion changed. Now there’s a renaissance of classic French seafood dishes. I’ve made it lighter and more fragrant and it’s rather good. If you want to book this course using a gift card, please call our…
Day
one day cookery £198
Fish, Meat
One-Day Curry Club This one day course is a celebration of some of Rick’s favourite curries from his travels through Asia. You’ll discover the balancing act of using spices whilst learning how to cook dishes like monkfish vindaloo and lamb pulao.
Only
evening demonstration £35
Fish, Meat, Shellfish
Join us for an evening in Padstow to celebrate seasonal dishes from Rick’s recipes. Sit back and relax with a glass or two of wine and taste a seasonal dish demonstrated by our chefs.
POPULAR COURSES
Day
one day cookery £198
Fish, Meat
One-Day Curry Club This one day course is a celebration of some of Rick’s favourite curries from his travels through Asia. You’ll discover the balancing act of using spices whilst learning how to cook dishes like monkfish vindaloo and lamb pulao.
Day
half day cookery £95
Fish
Half-Day Fish Dishes On this half day course at Rick Stein’s Cookery School, learn the skills and techniques to cook fillets of lemon sole with olives, capers and rosemary.
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.
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.