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Rick Stein Collection (1280x720p HD, 50fps, soft Eng subs)
Rick Stein's Cornwall
Rick Stein's Far Eastern Odyssey
Rick Stein's German Bite
Rick Stein's Seafood Odyssey (960*540p)
Rick Stein's Secret France
Rick Stein's Spain
Rick Stein’s Cornwall (1280x720p HD, 50fps, soft Eng subs)
In this series, Rick Stein reveals the Cornwall that he knows and loves, championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.
E01 In this episode, Rick takes us to the place where his passion for Cornwall began – his family home at Trevose Head on the north Cornish coast, where as a child he would go fishing with his father. He explores the wild yet beautiful landscape of the Land’s End peninsula with the artist Kurt Jackson before heading to the tranquillity of an heritage apple orchard preserved by head gardener John Harris. Here Rick picks some apples to make his mother’s Apple Charlotte pudding.
E02 Deep in the Cornish countryside, Rick Stein takes us to meet an extraordinary family who are making some of the best Gouda cheese in Britain, from which he cooks a tortilla dish with caramelised apples, onions and Cornish Gouda. In the fishing village of Mevagissey, he discovers the origins of the sea shanty and the history of the pilchard fishing industry, when shoals of pilchards were so large they would attract killer whales.
E03 Rick Stein meets young chef Tom Adams, who runs Combeshead Farm, a leading field-to-fork restaurant in Cornwall. Here they grow and produce all of their own food, from sourdough bread to pork pies, as well as rearing a small heard of Mangalitsa pigs, a hairy, old-world breed which produces exquisite hams. Rick tries out a new recipe – pork chops with a sloe berry sauce – before moving on to the village of Rock, where his son Jack holds a clam bake on the shore of the Camel Estuary.
E04 The town of Launceston in east Cornwall is bypassed by many who visit the county, yet Rick discovers that it’s home to an unusual superstition and a rare type of Norman castle. In the far west of Cornwall, Rick meets Graham Fitkin and Ruth Wall, two musicians who combine modern and traditional ways to make some extraordinary compositions. Rick rounds off his trip by cooking an alfresco dish of Cornish mussels with cider.
E05 Rick Stein meets his good friend, the actor and comedian Barry Humphries, who fell in love with Cornwall in the 1960s when he escaped London to develop his now famous character, Dame Edna Everage, with near-disastrous consequences. Barry talks about his friendship with Britain’s favourite poet, John Betjeman, and asks Rick to review his homemade fishcakes. Rick also goes fishing for crab, before cooking a simple yet delicious crab omelette. And he takes a dip in the chilly north Atlantic with an eccentric group of wild water swimmers called the Perranporth Blue Tits.
E06 Rick journeys inland from the majestic Camel Estuary to one of Britain’s finest vineyards, where he joins in harvesting the grapes to discover that the Cornish weather is perfect for making some of the best wine in the country.
Just off Pentire Point, as the sun sets, Rick rides the gentle swell of the North Atlantic with an old friend, casting his line to hook Britain’s fastest fish, before firing up the barbecue to cook his catch with a recipe inspired by a trip to Goa.
Rick joins Tim Smit, best known for starting the hugely successful Eden Project, who reveals to Rick his new and ambitious idea in Cornwall.
E07 Rick explores one of Cornwall’s hidden secrets, the secluded and stunning Fowey Estuary, joining his friend on a boat trip to learn about the history of the area and getting a unique view of the beautiful buildings along the river bank.
Downstream, after a meal of crab scotch eggs at a fashionable new restaurant, Rick discovers that the historic town of Fowey was once a hotbed of piracy. Just above the town is a family making a prize-winning Cornish vodka, which Rick uses to make a delicious pancake with a wild blackberry compote and Cornish clotted cream.
E08 On the wild north Atlantic coast, Rick heads out to sea to go fishing for lobsters with his old friend and celebrity chef Nathan Outlaw and learns about a revolutionary new conservation programme which is making lobster fishing a sustainable enterprise. In the historic and pretty harbour town of Port Isaac, Rick and Nathan cook up a fabulous lobster risotto.
At Tresillian House, near Newquay, Rick meets with head gardener John Harris to find out more about his Victorian walled garden, an oasis of calm where Rick discovers how harvesting by the phases of the moon means better tasting veg. Rick cooks a Cornish Briam, a tasty slow-cooked dish of fresh vegetables.
E09 At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, Britain’s queen of comedy, who has made Cornwall her home.
In the shadow of Devonport Dockyard, he boards the world’s busiest chain ferry to cross the wide River Tamar, the ancient watery boundary between the counties of Devon and Cornwall, where he discovers an unusual event involving an elephant from the circus. And in a small pocket of the county is a man who thinks he’s discovered the next superfood, which Rick uses to cook up a delicious duck dish.
E10 Rick heads into the bowels of Cornwall, deep into the china clay pits to discover what is known locally as white gold, one of this county’s most important industries. He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land.
After a wild swim at one of Cornwall’s picturesque hidden coves, Rick cooks a simple sea bass recipe, telling us all how to make the perfect homemade mayonnaise. In the far west of the county, on the Land's End peninsula, Rick introduces us to his niece, a modern artist who explains her deep spiritual connection to Cornwall.
E11 Rick explores the beating heart of the postwar British modern art movement in the seaside town of St Ives, the home of leading artists such as Barbara Hepworth and Terry Frost.
At the Lizard Peninsula, known locally as the graveyard of all shipping, Rick heads out to sea to fish for a delicious seasonal visitor, the red mullet. And on the wild coast at Land's End, Rick discovers that Cornwall has a rather unusual animal as its emblem.
E12 Rick is on the beautiful Roseland Peninsula. He begins his journey at a spot thought to have been visited by Jesus, which inspired the hymn Jerusalem. At the picturesque town of St Mawes, he embarks on a tour of the bay with Alex and Olga Polizzi, who own one of Cornwall’s most luxurious hotels.
At one of the county’s oldest butchers, Rick looks into the ancient practice and benefits of ageing meat, before showing us how to properly cook a steak and make the perfect Bearnaise sauce. And in the attractive harbourside village of Mousehole, Rick meets a potter who finds inspiration in the Cornish landscape.
E13 Rick is at Tintagel in Cornwall, where he discovers that it was an important trading port with Europe and the birthplace of perhaps Britain’s greatest legend, the tale of King Arthur.
At Camborne, once the richest mining area in the world, Rick explores how the Methodist religious movement was so important to Cornwall, and how Methodists would cook a rather unusual bun during special feast days. And on the Roseland Peninsula, Rick meets a family who are continuing the surprisingly ancient tradition of growing the exotic spice saffron.
E14 West Penwith is as far west as it is possible to go in mainland England. Rick explores its rich and diverse history, from Lamorna Cove, made famous through song and art, to the UNESCO-protected tin and copper mining area of Botallack, where Rick talks with a mining explorer.
With the Atlantic sea mist enveloping the landscape, Rick follows an ancient track in search of Cornwall’s oldest building. And from the safety of his kitchen, Rick tells us how, as a young lad on the Lizard Peninsula, he fell in love for the first time and tasted his first exotic French fish stew, known as a bouillabaisse.
E15 As Rick’s Cornish odyssey comes to an end, he takes a city break in Truro, where he discovers an unusual ghost story and tours the magnificent cathedral.
Deep in the Cornish countryside is a family passionate about offal, who prepare Rick a delicious meal of pickled ox tongue and beef heart tacos. In Cornwall’s most northerly parish, Rick tells the story of an eccentric vicar, Robert Stephen Hawker, who would retrieve and bury the bodies from nearby shipwrecks in his church, and who is credited with writing what has become Cornwall’s unofficial national anthem.
First broadcast: January 2021
Duration: 30 minutes per episode
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Rick Stein’s Far Eastern Odyssey (1280x720p HD, 50fps, soft Eng subs)
Rick Stein takes an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures
E01 Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.
He begins his odyssey in Cambodia, a country still recovering from the regime of the Khmer Rouge. Nevertheless, tourists are beginning to return to this land dotted with sugar palms, paddy fields and small villages. Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper. He learns how to cook the most famous dish in the country, fish amok, made with lemongrass and coconut, and he samples lok lak, an extremely popular and delicious dish made with stir-fried strips of marinated beef.
Rick visits the awe-inspiring Angkor Wat temple before joining a rice barge to take him down the mighty Mekong River to the border of Vietnam.
E02 Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.
Rick travels down the Mekong River to Vietnam. The country's light and fresh food, prepared using an abundance of herbs, includes lots of freshwater fish and flavoursome soups made with thin strips of beef and rice noodles.
In Saigon, Rick visits the old stomping ground of his hero Graham Greene, and in Hanoi he meets up with a former employee who delights in the varied and delicious street food of Vietnam's capital city. For the ultimate in al fresco eating, Rick tries the night food stalls in the heart of Bangkok
E03 Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.
Rick continues his odyssey in Thailand, where he meets up with one of his heroes, David Thompson, a man who has immersed his professional life into understanding Thai cuisine. Later, Rick takes a train south to Phuket to learn the art of a hot and sour tom yum goong, the culinary icon of Thailand. Finally, he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine.
E04 Rick Stein takes the viewer on an epic culinary journey by sea, down rivers and overland to explore the Far East's diverse food cultures, which have soared to the heights of popularity the world over.
Rick is spoilt for choice as he explores the multifaceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with vibrant food writer Fay Khoo to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean in Sri Lanka, Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.
First broadcast: July-August 2009
Duration: 1 hour per episode
Rick Stein’s German Bite (1280x720p HD, 50fps, soft Eng subs)
Rick Stein sets out on his German voyage with his usual appetite to unearth some of the country's hidden culinary gems. / / As always, Rick seeks out enticing fishing opportunities and is on the hunt for the most tantalising seafood - but this journey is different to most because it is one that is very close to Rick's heart. Although Rick has always known he was of German descent, he knows very little of his German family - but the one thing he is sure of is that he wouldn't have the business he has today without them. In the early 70s, he inherited £10,000 from a great uncle that he never knew, money which provided him with a great investment in his restaurant
First broadcast: 5 August 2013
Duration: 1 hour
Rick Stein’s Seafood Odyssey (960x540p HD, soft Eng subs)
Series exploring places and flavours that have influenced the cooking of chef Rick Stein.
E01 An eight-part series about the places and flavours that have influenced Rick Stein over the years. Rick starts by celebrating the abundance of seafood and rich, colourful sauces of Naples. He visits Suffolk for North Sea cod with beer, bacon and cabbage and takes a trip on the Thames to eat fresh brown shrimp.
E02 Rick Stein travels to Goa, where he prepares prawn caldine and spicy Goan lobster. Closer to home, he catches turbot off the Cornish coast and cooks it with cider and cream in his newly refurbished kitchen.
E03 Rick Stein travels to Galicia in Spain to attend the collection and festival of percebes (goose barnacles) and creates dishes using hake and clams. Returning to Britain, he sings the praises of the humble cockle.
E04 Rick Stein cooks spicy shark vindaloo and dhal with lentils in Goa, and freshwater oysters in crab cakes in America's Chesapeake Bay.
E05 Rick Stein's seafood odyssey continues in Queensland, where he learns the tricks of seafood cooking Australian-style. Back at home in Padstow, he prepares seared tuna with vegetables from his garden.
E06 The chef goes fishing in Chesapeake Bay, Maryland, USA and pan-fries the large striped bass he caught. Rick Stein then moves on to Bowens Island in South Carolina, where he finally gets to realise his dream of indulging in oysters at a seafood shack. In Thailand, Rick prepares a traditional soup called tom yung gung, with squid and crunchy green vegetables
E07 In this episode Rick visits the coastal resort of Hua Hin in Thailand, searching the bustling markets for interesting local ingredients. Among the dishes he prepares on his return to Cornwall is fried fish in red curry sauce with steamed jasmine rice. Rick also cooks up a dish inspired by a dream described by the programme's director, poached fish balls with tagliatelle.
E08 In the last of his visits to places that have influenced his cooking, Rick Stein meets up with an old friend in America, where he fries soft-shell crabs and grills lobsters. Singapore chilli crab is on the menu in Padstow, while his seafood odyssey ends in Whitby with fish and chips.
First broadcast: January-February 1999
Rick Stein’s Secret France (1280x720p HD, 50fps, soft Eng subs)
E01 Rick Stein embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where we, the British, could learn from the French to enhance our lives.
Rick's journey begins in the Norman port of Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme, inspiring him to cook a memorable seafood gratin. He then heads for southern Champagne, loved by Renoir, whose wife also happened to be a formidable cook
E02 Rick Stein's 'journey without maps' takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garni, and favourite French cheese, comte. He then begins to head inland into Burgundy for a memorable glass of auxey duresses wine and oeuf en meurette with a difference. Following a memorable Sunday lunch near the Swiss border, he is inspired to recreate a traditional blueberry tart.
E03 Rick Stein reaches the mid-point of his meander through France as he continues exploring Burgundy and practises a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden.
He then arrives in the Auvergne, famous for hearty dishes celebrating the finest salers beef and Cantal cheese. No one goes on a diet here! In his Provencal country kitchen, Rick cooks Cantal bourriols, buckwheat pancakes with farmhouse egg and cep mushrooms.
E04 Rick Stein arrives in the region of Perigord, famous for black truffles, walnuts and decadent dishes cooked with duck. He discovers his favourite market in the whole of France in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine.
Inspired by his visit, Rick cooks enchaud, a traditional pot-roast pork from the area, before heading towards the balmy shores of the Mediterranean and the Cote Catalan near the Spanish border.
E05 Rick Stein’s journey of discovery brings him to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.
This is the land that celebrates the best of mountain cuisine with its grilled sausages and snails together with the finest fish straight out of the region’s famous self-contained sea lakes. What unites them is the local love for aioli, the pungent garlic mayo cherished in southern France.
In his country kitchen, Rick cooks a hearty dish of pork and beef meatballs in a tomato and piment sauce.
E06 Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that continues to reveal new insights into southern French cuisine.
In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee. He then heads towards the harbour town of Cassis, not for seafood, but for North African lamb chorba cooked by a local fisherman. In his Provencal kitchen, Rick makes a confit tomato and aubergine tarte tatin.
First broadcast: November-December 2019
Rick Stein’s Spain (1280x720p HD, 50fps, soft Eng subs)
E01 Cookery series. Rick heads for the Extremadura region, famous for pimenton and Spain's most celebrated ham, Iberico. In his old camper van he drives south to Spain's most romantic city, Seville, the home of tapas and flamenco.
E02 Rick continues his journey in the old camper van from the Basque country on the Atlantic coast, to journey eastwards towards the Mediterranean, sampling great dishes and good hospitality along the way.
E03 Rick and his old but trusty camper van head for the land of El Cid, with its classic landscape of castles and vast plains. Then it's off to La Mancha, the hot, dry heart of Spain, famous for its rustic dishes and wine.
E04 Cookery series. Rick heads for the Extremadura region, famous for pimenton and Spain's most celebrated ham, Iberico. In his old camper van he drives south to Spain's most romantic city, Seville, the home of tapas and flamenco.
First broadcast: July-August 2011
Duration: 1 hour per episode
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