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Showing posts from October, 2010

1975 - 2010 Celebrating 35 Years of the Seafood Restaurant

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The Seafood Restaurant will be marking its 35th anniversary during November and December with a celebratory £28.50 3-course lunch menu.

Rick and Jill Stein are marking the anniversary with a special lunch menu built around prime Cornish seafood inclusive of dishes from the original 1975 Seafood Restaurant menu such as seafood thermidor, baked crab, moules marinière and thunder and lightening dessert.

The menu will run from Monday 1st November through to Friday 24th December 2010, seven days a week from 12pm until 2.30pm.

Rick Stein comments: “Little did Jill and I know when we opened a small seafood bistro on the harbourside in Padstow in 1975 with red checked tablecloths and candles in Verdicchio bottles that the business would grow into six restaurants, 40 bedrooms, four shops, a cookery school and a pub. We didn’t have a masterplan. It just happened.”

When the restaurant opened in 1975 it employed just five staff, with Rick leading a kitchen team of two and Jill heading up their t…

Savour The Taste Of Port Eliot With Acclaimed Chef Chris Sherville

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One of the culinary highlights of the celebrated Port Eliot Festival is Chris Sherville’s Seafood Restaurant in the Walled Garden. Chris has returned to the Festival each year, serving up fresh crab and lobster, calamari and chips, and cones of whitebait. Such is the popularity of his dishes that on Saturday 16th October, he’ll be running a day-long course in the splendid restored Georgian kitchen at Port Eliot, focusing on seafood. Participants will also have the unique opportunity to enjoy Chris’ cuisine as they dine in the magnificent Port Eliot Round Room and they will be invited to access some of the private areas of Port Eliot House with Lady St Germans.

Chris Sherville trained at the prestigious Leith’s School of Food and Wine and has lived, travelled, eaten and cooked in a variety of places around the world, from the Far East to the South West. He’ll be showing his participants how to cook some of the recipes from the Festival, and there will be an opportunity to taste, a…