Following a recent survey of over 8,000 Rick Stein Restaurant customers, 66% wanted to try relatively unsung seafood species like pouting, horse mackerel, cuttlefish, megrim sole, coley, and razor clams.*
Chef director Jack Stein and the team are introducing innovative new specials across Rick Stein Restaurants, all caught in Cornish waters such as cuttlefish bolognese; pouting tacos; grilled wrasse laksa; whelk tempura, razor clam and prawn toast and more.
Dishes are now on menus and there’s even a couple of complimentary taster dishes for diners to try like crispy cockles with miso mayo.
A range of specials, changing weekly depending on supply, will be available at restaurants such as Rick Stein Barnes, Sandbanks, Winchester, Marlborough and The Seafood Restaurant in Padstow.**
Jack Stein comments: “We’ve worked with our longstanding fish merchant Matthew Stevens and created menu specials that make these species as enticing as possible. Our hope is to inspire greater awareness and appreciation of these species which are currently caught less but are just as delicious and can help reduce pressure on overfished stocks.”
Read more here: https://rickstein.com/restaurants/events/unsung-seafood/
About Rick Stein Restaurants
Rick and Jill Stein opened The Seafood Restaurant in Padstow in 1975, fast forward 49 years, the family have expanded their business to include 10 restaurants, a pub, a cookery school, 40 guest rooms, self-catering properties and four shops. The business is still very much family run and their sons have leading roles. Jack Stein has been chef director since 2017, whilst Charlie Stein is a director, steering the business in the right direction while creating extraordinary dining experiences with wine, personally choosing every bottle in each restaurant. Ed Stein is also a director and leads on all building and refurbishment projects within the business.