Rick was born on the Channel Islands surrounded by fish. His mother trained at Cordon Bleu and her enthusiasm for food, particularly fish, was passed on to Rick.
With a passion for food ingrained in his blood, Rick left a career in design and went on to manage various sites for Fishworks before realising his and wife Katie’s joint dream of owning their own restaurant.
What Nick doesn’t know about fish, isn’t worth knowing. He grew up working the land with his family growing everything from potatoes to a small vineyard. Nicks worked across the Rick Stein’s Padstow restaurants and in 2016 took over the role as Head Chef Lecturer at the Rick Stein Cookery School – a role he was born to do.
Ben Quinn is a chef, coach, and founder of Canteen—a legendary, community-led café space in Cornwall—and Woodfired Canteen, a roaming events company celebrated for its long-table feasts in unusual locations.
Pete’s born and bred in Padstow and he’s now Head Chef of Rick Stein’s flagship restaurant The Seafood Restaurant.
The First in our Meet the Chef’s series of Journal Entries.
