Rick & Jack Stein - The Big Feastival - 24th - 26th August 2018

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Rick & Jack Stein

We're thrilled to welcome a father and son duo to the festival this year!

Rick Stein

Rick Stein OBE is an English chef, restaurateur, cookery book author and television presenter. He has written over 20 cookery books, an autobiography and made over 30 programmes including 12 cookery series. He has also cooked for The Queen and Prince Philip, Tony Blair, Margaret Thatcher and French President, Jacques Chirac, David Cameron and the Indian Prime Minister Narandra Modi

Rick is best known for a love of fresh seafood and made his name in the 90's with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant in the fishing port of Padstow on the North Coast of Cornwall which celebrated its 40th anniversary in 2015. As he said at the time "nothing is more exhilarating than fresh fish simply cooked."
Since then he has expanded his horizons to cover numerous journeys over the world in search of great dishes, and also increased his business empire.

2016 saw Rick presented with the Special Award from the prestigious Catey Awards, the Oscars of the hospitality world, describing Rick as ‘Cornwall’s greatest hospitality ambassador’ and recognising his contribution to building a global brand over the last four decades. Continuing to grow his hospitality businesses with business partner Jill Stein, Rick opened a new seafood bar as part of Stein’s Fisheries in May 2016 as well as Ruby’s Bar in July 2016, both in Padstow. In early October 2016, they both saw the opening of a new restaurant in Marlborough, Wiltshire and announced that they had acquired Tideaway Restaurant Ltd, The Depot in Barnes, South West London.

Jack Stein

Jack was born in Cornwall and is the middle son of Rick and Jill Stein‘s three boys. His passion for food was instilled in him at an early age, influenced by family holidays exploring different cuisines of the world: Australia, India, Thailand and Singapore to name a few. Starting as a kitchen porter during the school holidays in The Seafood Restaurant in Padstow before moving to front of house, the hospitality industry remained a huge part of Jack’s life. He continued to work at the restaurant alongside completing a BSc in Psychology and an MA in Ancient History at Cardiff University. 

After studying he returned to The Seafood Restaurant as commis chef before taking the position of sous chef at Rick Stein’s Café two years later. Following this, Jack began to explore his love of travel and world food. He went to Paris to stage at La Régalade, travelled to Australia for an extended stay at Tetsuya’s in Sydney, and then staged at Michel Bras the 3 Michelin starred restaurant in Aubrac before going on to explore the Far East and Japan. 

Upon his return to Padstow, he re-entered The Seafood Restaurant as sous chef before moving onto a tournant role across the whole company. As head of development for the company, Jack led the installation and introduction of a development kitchen for the business, where new recipes and ingredients are tested. Jack has been invited to various events to showcase his cooking skills including the BBC Good Food Show, local and national food and drink festivals, as well as appearing as a guest judge for The Roux Scholarship. In 2013 Jack was promoted to the role of executive chef, overseeing the company’s nine restaurants, pub, cookery school and its brigade of over 100 chefs. Alongside this, Jack has contributed to various publications including, Flavour Magazine, Food Lover and Cornwall Living. 

When in the kitchen, Jack likes to bring the world cuisine he has sampled on his travels to his family‘s restaurants using the knowledge he has gained to adapt local ingredients into dishes that reflect the culture of the places he has been. He believes that the gap between the keen home cook and the professional chef is narrowing all the time and delights in showcasing the best British produce with a world food flavour.