London


<p>It&#8217;s a whopping 50 years since Rick and Jill&nbsp;Stein opened The Seafood Restaurant in Padstow Harbour in 1975, and to celebrate Rick&#8217;s joined forces with his chef son Jack to create a 50th anniversary menu at their London restaurant <a href="https://rickstein.com/restaurants/rick-stein-barnes/" target="_blank" rel="noreferrer noopener">Rick Stein Barnes</a>. </p>



<p>For a limited time only, you can chomp your way through four courses of the iconic dishes that have shaped the foodie family&#8217;s success, from Dorset oysters and lemon sole with shrimp and brown butter to Indonesian seafood curry and vanilla rice pudding. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="683" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-683x1024.jpeg" alt="Jack Stein " class="wp-image-14632" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-683x1024.jpeg 683w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-200x300.jpeg 200w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-768x1152.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-1024x1536.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness-1365x2048.jpeg 1365w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-2-Credit-Paul-Winch-Furness.jpeg 1500w" sizes="(max-width: 683px) 100vw, 683px" /></figure>



<p>Jack, who&#8217;s also a top chef and director of Stein restaurants, says he loved putting the menu together with his dad. &#8220;It was a real walk down memory lane choosing our best dishes from five decades of serene up the very best seafood. I&#8217;m delighted to bring this new menu up from Padstow to Barnes.&#8221;</p>



<p>Muddy sat down with the busy chef to find out more about the family&#8217;s success and discover more about his own culinary journey. </p>



<h2 class="wp-block-heading" id="h-how-long-you-have-worked-in-the-restaurants"><strong>How long you have worked in the restaurants?</strong></h2>



<p>Since 1993 &#8211; I started washing pots in the restaurant during my school holidays, it was an interesting time before dad’s TV show, so things were still very seasonal, but was my first job in the kitchen!</p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen-nbsp"><strong>Your first job in a kitchen?&nbsp;</strong></h2>



<p>I was influenced to become a chef by my parents, watching them run the restaurant growing up and cooking dishes with my dad – it&#8217;s been in my life from a young age! I started working as a kitchen porter in the restaurant over school holidays, and after graduating from university I realised my heart was really in cooking, so joined The Seafood Restaurant as a commis chef &#8211; and the rest is history.</p>



<h2 class="wp-block-heading" id="h-career-highlight-nbsp"><strong>Career highlight?&nbsp;</strong></h2>



<p>I think getting an idea I had for a travel food show commissioned &#8211; it was called <em>Jack Stein Inside The Box</em> and took viewers through the history of 10 quintessential British dishes with DR. Polly Russel, the food historian, and then took a container box kitchen around the world and gave the dishes away on the streets of places like Bangkok, Singapore and Cape Town. Seeing queues of people on the streets of Bangkok eating pork buns with apple sauce was epic as I&#8217;ve loved the street food of Thailand since I was a kid.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="731" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-731x1024.jpg" alt="Oysters at Stein Restaurant Barnes " class="wp-image-14633" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-731x1024.jpg 731w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-214x300.jpg 214w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-768x1075.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-1097x1536.jpg 1097w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17-1463x2048.jpg 1463w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-17.jpg 1500w" sizes="(max-width: 731px) 100vw, 731px" /><figcaption class="wp-element-caption">Fresh Dorset oysters </figcaption></figure>



<h2 class="wp-block-heading" id="h-have-you-done-a-lot-of-cooking-for-the-rich-and-famous-nbsp"><strong>Have you done a lot of cooking for the rich and famous?&nbsp;</strong></h2>



<p>A few &#8211; most that I can&#8217;t talk about though! We did cook at Chequers for the Prime Minister of India which was pretty insane.</p>



<h2 class="wp-block-heading" id="h-impressive-any-fun-stories-nbsp"><strong>Impressive! Any fun stories? &nbsp;</strong></h2>



<p>We used to send Margaret Thatcher takeaway lobsters when she was Prime Minister and staying nearby!</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy"><strong>How would you sum up your cooking style and food philosophy?</strong></h2>



<p>For me, it’s all about showing customers the amazing produce your producers give you every day and not messing around with it too much. Keep it simple and make restaurant spaces that you want to get together in.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work-nbsp"><strong>Most memorable moment at work?&nbsp;</strong></h2>



<p>I remember Gordon Ramsay and some of his chefs came in for a stag do and had lunch. This was mid 2000’s and I was cooking mains. They had a great meal and that was both nerve wracking and a great feeling. I had been binge watching <em>Boiling Point</em>!</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-1-Credit-Paul-Winch-Furness-1-1-1024x683.jpeg" alt="Jack Stein " class="wp-image-14638" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-1-Credit-Paul-Winch-Furness-1-1-1024x683.jpeg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-1-Credit-Paul-Winch-Furness-1-1-300x200.jpeg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-1-Credit-Paul-Winch-Furness-1-1-768x513.jpeg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/Jack-Stein-2021-1-Credit-Paul-Winch-Furness-1-1.jpeg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Jack Stein </figcaption></figure>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner-nbsp"><strong>You’re tired, starving and impatient: what do you cook for dinner?&nbsp;</strong></h2>



<p>Pasta, Parmesan, soy sauce and any veg I have.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date-nbsp"><strong>What would you cook to impress a date?&nbsp;</strong></h2>



<p>My girlfriend’s actually allergic to shellfish so for her, I’d probably put together something like pintxos picky bits, perhaps some hake pilpil, jamon croquettes, Padron peppers and tortilla etc&nbsp;</p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook-nbsp"><strong>Do you have a favourite cookbook?&nbsp;</strong></h2>



<p><em>Roast Chicken and Other Stories</em> by Simon Hopkinson</p>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine"><strong>What’s your favourite type of cuisine?</strong></h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-12-1024x683.jpg" alt="Razor clams " class="wp-image-14634" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-12-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-12-300x200.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-12-768x512.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-12.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Thai seafood at Rick Stein Barnes </figcaption></figure>



<p>Thai food – I did a TV show when I was out in Bangkok, learning about the cuisine in the north, especially around Chang Mai, the food there is unbelievable. I also enjoy southern dishes which include coconut milk curries. It’s such an amazing style of cooking. I also think that Spanish food is great and have a big soft spot for northern Spain, especially Basque food in the San Sebastian area. I always love to find the places the locals go and eat what they’re having – that&#8217;s the best way to get the flavour of a place I think.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget"><strong>Favourite kitchen gadget?</strong></h2>



<p>It’s not until I’ve gotten older, I’ve realised a probe is the best piece of kitchen equipment because it makes cooking so simple. Whether you’re cooking meat, fish, chicken, vegetables, how they are cooked is different – they are not alike and cook at different times, so when you know what temperature you need it to be, you simply stick the probe in and it’s done. It can really help up your cooking game and ensure what you’re cooking is done just right.&nbsp; I wish I’d done it from the beginning!</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong></h2>



<p>Marmite &#8211; you can use it in so many ways, and it adds a fantastic umami flavour to dishes.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="731" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-33-1024x731.jpg" alt="Seafood dishes at Rick Stein Barnes " class="wp-image-14636" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-33-1024x731.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-33-300x214.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-33-768x548.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/09/The-Seafood-Restaurant-food-Credit-Sam-Harris-33.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /><figcaption class="wp-element-caption">Delicious dishes at Rick Stein Barnes </figcaption></figure>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient"><strong>Most overrated ingredient</strong></h2>



<p> Truffle oil. </p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip? </strong></h2>



<p>A great but simple one I learnt from my Dad was how to slice bread, with a sawing motion using your whole arm, I remember thinking &#8216;I can cut bread Dad&#8217;, but to be fair it is the best way. And from Michel Bras, season everything a little as you go.</p>



<p><em><strong>50th Anniversary celebration four-course menu (£70pp) is available at Rick Stein Barnes from Friday to Sunday until October. Book <a href="https://rickstein.com/restaurants/rick-stein-barnes/." target="_blank" rel="noreferrer noopener">here</a>. </strong></em></p>



<h2 class="wp-block-heading" id="h-more-great-london-dining-experiences-here">More great London dining experiences here…</h2>



<ul>
<li><a href="https://london.muddystilettos.co.uk/eat-out/lulu-guinness-biscuiteers-collaboration/" target="_blank" rel="noreferrer noopener">Lulu Guinness x Biscuiteers Afternoon Tea </a></li>



<li><a href="Rebellious restaurant Punk Royale in Mayfair" target="_blank" rel="noreferrer noopener">Review: Rebellious restaurant Punk Royale in Mayfair </a></li>



<li>London’s&nbsp;<a href="https://london.muddystilettos.co.uk/eat-out/restaurants-bars/new-restaurants/">6 best new restaurants</a></li>
</ul>


What’s cooking? Chef Jack Stein chats seafood, celebs and his famous father

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