Padstow Seafood School


Rick Stein opened in Sandbanks, Dorset, in November 2015. “Mum and Dad have had offers from every-


where to open restaurants, including within London hotels, but they have always said no – often because they didn’t feel they had the right personnel in place,” explains Jack. “The arrival of John [Jackson] has made all the dif- ference. He has been instrumental in convinc- ing us of the integrity of the Rick Stein name.” Jill admits that left to Rick and herself, launching restaurants outside Cornwall would probably never have happened. “We were always too nervous,” she says. “Neither of us had formal training and often felt that we weren’t good enough. I still don’t think I have any special skills, but I think that is typical of many women who sell themselves short.” Rick agrees that he has been equally cautious about growing too fast, put off by witnessing the rapid expansion by some well-known chefs. “It is important to have food personnel and cost controls in place. John has ensured all these things are in place and has brought discipline to the business.” Jackson, former chief executive of the Jamie Oliver Group, was instrumental in securing the Winchester site. It was previously occupied by Union Jacks, the British brand from Jamie Oliver that failed to capture the imagination of the British public.


Cautious steps “Winchester has proved to be a great location for us as it is a reasonably wealthy


38 | Best of Chef | March 2016


Rick Stein, Winchester


“It was tough for everyone, but Mum was absolutely dogmatic about keeping the company together” Ed Stein


city with lots of London commuters who like to eat out,” says Jack. “It has also intro- duced us to a new business model, where the restaurant is busy all year round, which is very different from Cornwall where businesses are more seasonal – although Padstow does well most of the time.” Rick Stein in Winchester is described as a smaller version of the Seafood Restaurant, but with a similar, laid-back vibe at a cheaper price point. All the fish served at the Seafood


www.thecaterer.com


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