Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar. Since I…

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

Continue to the recipe…

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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of…

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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

Continue to the recipe…

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Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable. This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy…

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Let’s hear it for poppy seed dressing! This lightly creamy, lemony dressing is irresistible with tender lettuces and fresh fruit. The poppy seeds add a light crunch and nutty flavor that make your salads memorable.

This recipe is easy to mix together with quality ingredients, and beats store-bought dressing by a mile. It features poppy seeds, of course, as well as fresh lemon juice and zest. It’s sweetened with honey, which offers more flavor than plain sugar. Dijon mustard and a clove of garlic keep it interesting, and mayonnaise or Greek yogurt make it lightly creamy (your choice—mayonnaise offers a more luxurious texture, while yogurt lends a lovely tang).

Some poppy seed dressing recipes are excessively sweet or creamy, but this one is not. It’s just right. Below, you’ll find the recipe and complementary flavors to help you build a great salad.

Continue to the recipe…

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Summertime produce is in full swing, and I couldn’t be happier about it! Salads are my specialty, so I’ve created a collection of my best summer salad recipes. They’re perfect for parties, barbecues and summer evenings at home. These recipes have hundreds of five-star reviews, so they’re sure to be a hit on your table.…

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Summertime produce is in full swing, and I couldn’t be happier about it! Salads are my specialty, so I’ve created a collection of my best summer salad recipes. They’re perfect for parties, barbecues and summer evenings at home. These recipes have hundreds of five-star reviews, so they’re sure to be a hit on your table.

You’ll find classic potluck salads, such as potato salad and cowboy caviar, international favorites like tabbouleh and caprese salad, along with a variety of fresh green salads, of course. These seasonal salads feature an abundance of fresh greens, tender herbs, and summer vegetables, including tomatoes, cucumbers, green beans, as well as fruits like berries, peaches, and watermelon.

These refreshing salads are perfect for the hottest summer days. Many feature raw produce and require minimal to no cooking. Whether you’ve gone overboard at the farmers’ market or have a garden surplus, you’ll find the solution here.

Bookmark this page and make the most of the season! Which salad will you make first?

Continue to the recipe…

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We’re very excited to share Rick’s new series, Rick Stein’s Food Stories, is coming to BBC Two from Monday 12th February. About Rick Stein’s Food Stories The 15 x 30 minute episodes will see him travels all around the UK in search of some of the best food in each location – including Cumbria, Northern…

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Escape to the Cornish coast with your four legged friend.

Stay an night or two night in the heart of Padstow with your dog.

This includes an overnight stay with breakfast served in the conservatory at The Seafood Restaurant and three course a la carte dinner in our dog friendly snug bar at St Petroc’s Bistro. Included for your furry friend will be a Chalky’s pal fleecy blanket, Green & Wilds fish dog treats, a toy, a small dog bowl and a walking guide, all presented in a Rick Stein jute bag for you to use during your stay and take home. To add another dog, please select an additional dog on the next booking stage.

What’s included?

• Three course á la carte dinner in our dog friendly lounge at St Petroc’s Bistro
• One or two night stay in one of our dog friendly rooms
• A rather good breakfast each morning in our dog friendly dining space.
• A Chalky’s Pals Gift including a Chalky’s pal fleecy blanket, Green & Wilds fish dog treats, a toy, a small dog bowl and a walking guide in a Rick Stein jute bag.

From £153 per person per night based on two people sharing.

BOOK YOUR STAY

EXPLORE OUR ROOMS

St Petroc’s Bistro

Classic French cookery is the order of the day at St Petroc’s Bistro in Padstow. Located mere steps from the harbour, we first opened our doors over 30 years ago with a menu akin to a relaxed Parisian bistro – think moules or fish soup to start followed by a great quality steak frites with béarnaise sauce and a large glass of Bordeaux. Find a cosy nook in the main restaurant for a few hours of pure enjoyment.

ST PETROC’S BISTRO

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The advent of the New Year heralds my favourite week in the wine tasting calendar: the unveiling of new vintage 2022 Burgundies. The wine trade adorns their red trousers, preps their spittoons, ready to swirl and spit their way through hundreds of wines in fabulous old buildings across London. After a tough couple of years…

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We’re very excited to share Rick’s new series, Rick Stein’s Food Stories, is coming to BBC Two from Monday 12th February.

About Rick Stein’s Food Stories

The 15 x 30 minute episodes will see him travels all around the UK in search of some of the best food in each location – including Cumbria, Northern Ireland, Kent, Birmingham and Bristol. As is custom with his previous travels, he returns to his Padstow kitchen in each episode to cook the recipes that he thinks you’ll most enjoying recreating at home. Rick says:

“Behind every dish there’s a story, big or small.  From fish & chips to pad Thai noodles, from chicken tikka masala to square sausages in a bun for breakfast on the streets of Glasgow.  The series is about my travels around Britain and Northern Ireland trying to get a handle on what is British cuisine today.  Some of the nation’s favourite dishes are not traditional to these islands, the series is an attempt to show how exciting and varied what we like to eat in this country is today.”

Watch the series introduction

Pre-order the book

There will be a cookery book of the same name, Rick Stein’s Food Stories, to accompany the series which will be published in September. Over 100 recipes that for Rick, make up the Best of Britain. Pre-orders for signed copies are now available from our online shop.

Keep an eye out for more details on our Instagram and email newsletter very soon.

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We’re very pleased to share Rick received the Fortnum’s Special Award at last night’s annual Fortnum and Mason Food and Drink awards. A lifetime achievement award that honours the impact his over 30 years in TV and more than 20 cookery books, which date back to 1988 when English Seafood Cookery was published, have had…

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We’re very pleased to share Rick received the Fortnum’s Special Award at last night’s annual Fortnum and Mason Food and Drink awards.

A lifetime achievement award that honours the impact his over 30 years in TV and more than 20 cookery books, which date back to 1988 when English Seafood Cookery was published, have had on the world of food and hospitality in our country and beyond.

The award was presented by three of his chums from the industry – Angela Hartnett, Tom Parker-Bowles and Andi Oliver.

Other award winners

– Personalities of the Year: Si King and Dave Myers, The Hairy Bikers

– Food Book: Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop

– Debut Food Book: Ultra-Processed People by Chris van Tulleken

– Cookery Book: Everyday Japanese Cooking: Memories and stories from my family’s kitchen by Emiko Davies

– Debut Cookery Book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury

– Drink Book: Vines in a Cold Climate by Henry Jeffreys

– Debut Drink Book: How to Drink Australian by Jane Lopes & Jonathan Ross

– Cookery Writer: Melek Erdal for work in Vittles & The Guardian

– Food writer: Ajesh Patalay for work in the Financial Times

– Drink Writer: Tamlyn Currin for work on jancisrobinson.com

– Restaurant Writer: Tim Hayward for work in the FT Weekend Magazine

– Programme: Sophie Grigson – Slice of Italy S2

– Audio: The Food Programme, Presenter: Sheila Dillon, Producer: Natalie Donovan

– Content Creator: George Egg AKA The Snack Hacker

– Photographer: Patricia Niven

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We’re delighted to share that The Seafood Restaurant in Padstow has won the coveted AA Food Service Award at this year’s AA Hospitality Awards. Held at the JW Marriott Grosvenor House in London, the event celebrated the very best in hospitality across the UK, and we’re incredibly proud to have been recognized for our commitment…

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We’re delighted to share that The Seafood Restaurant in Padstow has won the coveted AA Food Service Award at this year’s AA Hospitality Awards. Held at the JW Marriott Grosvenor House in London, the event celebrated the very best in hospitality across the UK, and we’re incredibly proud to have been recognized for our commitment to excellence in service and hospitality.

Our restaurant, which first opened its doors nearly 50 years ago in 1975, has always focused on delivering an exceptional experience to every guest. This award is a testament to our incredible front-of-house team, who were praised for their “sparkling hospitality” and described as “relentless ambassadors for the food and the local area.” The judges also highlighted how The Seafood Restaurant “evokes such a positive feeling and sense of place,” something we always strive to achieve.

Charlie Stein, Director at Rick Stein Restaurants comments:

“We are incredibly honoured to receive this award from the AA. Restaurants are all about food and hospitality and this award is recognition for the entire team who go above and beyond to provide an outstanding guest experience, sharing our passion for seafood and bringing people together to create lasting memories. With nearly 50 years of service under our belt, we look forward to continuing to do what we do best and look forward to welcoming customers through our doors in Padstow for many years to come.”

Under the leadership of Head Chef Pete Murt and our General Manager Graz Bakas, The Seafood Restaurant remains a cornerstone of our family’s passion for fresh, local seafood. Whether you’re joining us for lunch, or dinner, our team is here to deliver a truly special experience every time. And if you want to extend your stay, our beautiful coastal-inspired rooms above the restaurant, designed by Jill Stein, are the perfect retreat for exploring all that Padstow has to offer.

Come and see why we’ve been awarded this prestigious honour—book your table here: The Seafood Restaurant.

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