Rick Stein at Fortnum's
In 1975, Rick Stein opened the doors to his flagship seafood restaurant in the heart of Padstow, Cornwall - and this year, he and his son Jack will be celebrating the 50th anniversary of its opening.
As a family-run business that has also celebrated many milestone anniversaries - and has a long heritage in the art of food - Fortnum’s is thrilled to announce that we will be collaborating with Rick to mark the 50th anniversary at our spectacular Royal Exchange restaurant, our home in the City of London known for its own exceptional seafood and culinary excellence.
From 5th June to 5th August, we’ll be serving up an exclusive menu starring five of his most beloved dishes. From Fish and shellfish soup, with rouille and croutons to Grilled Lobster with Fine Herbs and even a showstopping Chocolate Fondant, there’ll be a little bit of everything for everyone.
We sat down with Rick himself, and asked him more about this exciting milestone - and why he wanted to celebrate with Fortnum’s.
Reflecting on 50 Years of The Seafood Restaurant, What Are Some of Your Most Meaningful Memories — From Early Challenges to Standout Moments of Success?
"One of the earliest meaningful moments was right at the beginning. We opened The Seafood Restaurant in 1975, in what had been a nightclub. The kitchen was the old bar - we just took out the back bar and replaced it with cookers I picked up at a second-hand sale. It was very make-do, very scrappy, but also very exciting.
"In around 1985 or 1986, we won a national award for Best Restaurant in England, run by The Sunday Times. That completely changed things - it doubled our trade overnight. That was a massive milestone.
"Another highlight was writing my first book in the mid-1980s about those early days. It was a reflective moment, a way of looking back at how far we’d come. From then on, the restaurant just got busier and more well-known. Honestly, almost from the start, there was a feeling we were onto something special — partly because of the location, right on the quayside, and partly because it was rare to have a restaurant so closely connected to the local catch.
"And, of course, the social side of it all - the parties, the staff, the friendships. I was in my twenties when I opened it, and the restaurant was our whole life."
How Have Your Core Values or Philosophy Around Food Evolved Since 1975?
"Honestly, they haven’t changed much. When one of my book editors once asked me to articulate my mission statement, I simply said: “There is nothing more exhilarating than seafood simply cooked.” That’s still true today.
"It all comes down to the freshness of the fish. If it’s the right quality, you don’t need to do very much to it. That idea - celebrating beautiful, fresh fish with simple cooking - has been at the heart of what we do from the start. Growing up, my parents had a house in Cornwall even before I was born, so I was lucky to be surrounded by wonderful local fish and shellfish from a young age. I suppose I’ve always been trying to recreate the food I loved as a child and share it with others."
"I’ve always had a deep appreciation for British seafood and ingredients. Our waters produce some of the best fish anywhere, and I think both Fortnum’s and we share that sense of pride and responsibility."
Do You Remember Your First Visit to Fortnum & Mason? Any Personal Connections Over the Years?
"Oh, absolutely. My mother was a great fan of Fortnum’s, so I was taken there quite often as a child. We lived in Oxfordshire and had the house in Cornwall, but whenever we came into London, Fortnum’s was always on the list.
"I remember the Christmas hampers vividly - I must have been about eight or nine. They felt so luxurious, full of things like fruit soaked in brandy and that rich, branded butter we always served with Christmas pudding. There was also this thing - turtle soup - which I’m still not sure was made from real turtle, but it definitely felt like the height of extravagance at the time! Later, my wife Sarah, who I’ve been with for nearly 30 years now, saw Fortnum’s as the very definition of understated British luxury."
"Whenever we came to London together, we always visited. Over time, we got to know the team quite well, even attending lovely lunches in the boardroom upstairs. There’s a real fondness there, and it does feel like a full-circle moment to be collaborating now. I think the brand has gone from strength to strength in recent years - it’s back at its best."
The Seafood Restaurant and Fortnum’s Share a Deep Commitment to British Provenance and Seasonality. How Important Are These Values in Your Cooking?
"They’re absolutely central. While some of my dishes take inspiration from around the world, I’ve always had a deep appreciation for British seafood and ingredients. Our waters produce some of the best fish anywhere, and I think both Fortnum’s and we share that sense of pride and responsibility.
"One lovely example that comes to mind is the Port Eliot Festival, where Fortnum’s used to sponsor a jam competition. They’d send a senior person to judge it, and the winning jam would actually be made and sold by Fortnum’s. It’s such a brilliant, simple way of staying connected to real British food culture. That kind of ethos - attention to quality, local roots, and a sense of community - resonates deeply with me."
Why Did Fortnum’s Bar & Restaurant at The Royal Exchange Feel Like the Right Place for This Collaboration?
"I’ve attended several Fortnum’s Food & Drink Awards at The Royal Exchange and always found the setting really striking. The first time I came here during the day, I was surprised — I’d only seen it dressed up at night! It’s such a beautiful space, full of light and grandeur, but still feels intimate. It’s a perfect stage for this collaboration. The atmosphere, the elegance, the history — it all adds up to something special."
We’re Featuring Five Signature Dishes Across the Decades — Can You Share the Stories Behind Them?
"Sure - let’s see if I can remember them all!"
1975 – 1985
Fish and shellfish soup, with rouille and croutons
"This was inspired by a visit to Provence in 1979 or 1980 with a friend. I remember tasting fish soup there for the first time - it felt wildly exotic to me. It was made from fish the fishermen couldn’t sell - the offcuts - but turned into something deeply flavourful. It became a staple for us."
1985 – 1995
Hot shellfish with garlic and lemon juice
"That came from a trip to Venice. Many fish restaurants there serve warm shellfish - scallops, mussels, oysters, even sea snails - arranged beautifully. It felt like a celebration of everything the sea can offer, and I knew we had to bring that idea home."
1995 – 2005
Grilled Lobster with Fines Herbes
"We started off serving cold lobster with salad and mayonnaise, very classic. But we eventually began grilling it with a simple butter sauce made with fine herbs - parsley, tarragon, chervil, and chives. It’s a beautifully simple dish that captures Cornwall perfectly."
2005 – 2015
Roast tronçon of turbot with hollandaise sauce
"Turbot was something we didn’t serve in the early days because it was too expensive. But as the restaurant became more established, we started offering it - grilled, with a warm hollandaise sauce. It paired perfectly with white Burgundy, which I’d started getting really enthusiastic about at the time."
2015 – 2025
Chocolate Fondant
"It’s a bit of a classic now, like sticky toffee pudding, but there’s a reason it’s so popular. That moment when you cut into it and the warm chocolate pours out - it never fails to please. It’s one of those timeless desserts we couldn’t leave off the menu."
And Finally — Any Fortnum’s Products You Particularly Love?
"Oh yes - well, my wife absolutely loves the Milk & Dark Chocolate Rose & Violet Creams! I’ve got a soft spot for their biscuits - the big tins, especially, including Toffolossus. There are so many flavours now, it’s hard to keep up. I’m also a fan of their marmalades and jams — the proper traditional ones.
"The hampers are just brilliant, too. We’ve got a few at home - mostly empty now! But they’re part of the fun, aren’t they? And the packaging is just so clever and beautifully designed. It’s the kind of detail that makes you smile."
Jack Stein
"We’ve been part of the restaurant for as long as we can remember, so naturally, our style is very much similar. Our focus now is on growing the business and strengthening the brand - not by making big changes, but by continuing in the same spirit that’s always defined us: fresh fish, simply and beautifully cooked, served in busy, welcoming restaurants.
"We have so much respect for what Mum and Dad built, and our goal is to keep refining it - updating where needed, improving wherever we can, and making sure we’re always delivering great food and great service.
"Working with Fortnum & Mason has been a natural fit. Our values are closely aligned - we both care deeply about quality, provenance, and customer experience. We’ve been working closely with their chefs, and there’s a real sense of shared purpose. Everyone’s on the same page. We all love excellent food, and we all genuinely enjoy what Fortnum’s stands for - especially at Christmas. It’s a brand we grew up with, from the iconic hampers to the jams and preserves.
"As for my Fortnum's favourites, we’re big fans of the Fortnum’s pantry. Personally, I can’t get enough of their 181 Sauce - it’s just unbeatable. Their cheeses are fantastic too, especially the blue. Absolutely brilliant."
