About rickstein.com
The Seafood Restaurant is situated on the quayside in Padstow and indeed a lot of the fish and shellfish we sell comes straight in from the boats tied up across the quay, which, in winter, is piled high with lobster pots stored there till the less tempestuous spring weather.The Seafood Restaurant feels civilised but relaxed. Clean white walls are enlivened by modern paintings and mirrors and crisp linen give the restaurant a European feel.
The menu has evolved from my 30 odd years of cooking and a lifetime of travel resulting in a mixture of classic and modern seafood with influences from all around the world. Notably, this year, we are running a season of Sashimi and Sushi prepared by a Japanese chef Koji Takahashi from Aomori who has been working with us for a year or so slicing fish with infinite precision.
Simplicity is the guiding principle and an emphasis on buying seafood from the best suppliers, most being within 50 miles of the restaurant. Young, knowledgeable and personable staff provides professional but friendly service. It's one of those places where people seem to be very happy to be working there.
ST PETROC'S BISTRO
St Petroc's is the fifth oldest building in Padstow and was built by a friend of Sir Walter Raleigh. The hotel is very atmospheric (some say haunted) with a nice sitting room, snug bar and reading room where guests sit for pre-dinner drinks and coffee. Bold, modern paintings brighten the white walls of the bistro, which is colourfully lit, and a courtyard and pretty garden this year will add some al fresco eating albeit with parasols and space heaters to compensate for our variable weather. St Petroc's is an unpretentious place to eat; the atmosphere is always bustling and lively.
The short menu is designed to save guests from the langeurs of complicated and flowery descriptions, all too frequently found on menus these days. It always contains plenty of fish dishes but more meat and poultry choices than at The Seafood Restaurant. Success depends on freshness of ingredients rather than complicated combinations. The menu has expanded slightly this year and includes a vegetarian option. Positive service is provided by bright staff, who are attentive without being intrusive.
RICK STEIN'S CAF?
For a restaurant tucked away in one of the pretty back streets of Padstow, the caf? is reassuringly busy. As with the other two restaurants the atmosphere, a combination of informal, generous design and lots of customers, is enlivening.
Seating is comfortable and tables in the courtyard allow for eating outside, with new umbrellas and heaters this year. Head chef Paul Harwood, now in his fourth year with us, is proving to be an enthusiastic and accurate cook and manager.
The same dedication to using the finest possible ingredients is as evident here as in our other two establishments. Sirloin steaks come from Penhalvean farm in Falmouth whilst a cheese that features in my last TV series, Food Heroes, Dorset Blue Vinny provides distinctive flavour in the Oven-dried Tomato and Thyme Tart, with Olive Oil and Rocket. Similarly the Colston Bassett Stilton served with walnuts and honey came from filming for the series.
