The Seafood Restaurant, Padstow
Restaurant is wild, with an average spend of £54, while the reliance on more farmed fish in Winchester brings the price down to £36. The newest restaurant is in the wealthy coastal resort of Sandbanks. Located on the site of the former Café Shore, the 200-seat ven- ture is the largest restaurant in the group to date. “I’m quite nervous about it,” says Rick, who explains that the restaurant offers rea- sonably priced dishes to people coming off the beach as well as turbot and Dover sole. Jill and Ed, supported by Ed’s wife Kate, worked on the design of the project in con- junction with London-based architects, Stiff + Trevillion. The look of the Sandbanks res- taurant is slightly more urban than previous outlets, with local Portland stone and fossils and shells being very much in evidence. “It is quite pared back, with the use of lots of
“Expansion of the business is a no-brainer – we have a great brand, serving wonderful food and wine” Charlie Stein
www.thecaterer.com
“Dad tends to be the roaming ambassador, while we are back here making it happen” Ed Stein
natural, organic materials,” explains Edward, who tells me that he has a very good working relationship with his mother, enjoying open discussions with her. “That’s very different from how I work with Rick,” pipes up Jack, who tells me that his father still oversees every menu. “He tells me what he wants and that’s the end of the discussion. I can get my ideas through, but I have to manage him in a certain way.” Rick later told me: “I’m letting Jack get on
with it more. I want him to have a bigger say.” There was never any expectation from
either Rick or Jill that the sons should join the business. “I actively tried to persuade Jack not to go into the kitchen as it is such a
March 2016 | Best of Chef | 39
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