Rick Stein's Food Heroes

Last episode
28:36
Rick Stein's Food Heroes

Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and th...

Catching up on Rick Stein's Food Heroes?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

Season 2
28:35
Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it marinated with dill and pernod.
28:30
Rick and Chalky enjoy Irish hospitality, sampling herb celery around Strangford Lough, and monkfish and mussels in Southern Ireland. Fresh oysters and organic kale complete this Irish culinary tour.
28:35
Samantha Petter’s family-run organic cobnut orchard near Sevenoaks in Kent provides vital ingredients for Sprats with a Cobnut Pesto.
28:31
Rick and Chalky enjoy a Turkish barbecue in London's East End. After contributing Lamb Kotfas to the fare at the Mangal Okacbasi Turkish restaurant in Dalton, Rick moves on to Hackney Marshes, where he meets various allotmentholders and joins them for Sunday lunch.
28:37
Rick takes a moonlit excursion off Newlyn Bay in Cornwall to go pilchard fishing with Nick Howell. Pilchards are not popular in Britain, as they tend to come smothered in tomato sauce in tins, so Nick now calls them sardines, which have become quite fashionable among foodies.
28:27
Rick pays a memorable visit to the Channel Island of Jersey, where he goes reef fishing for sea bass, which he grills.He also makes a Consommé and enjoys a beach barbecue, before sprucing himself up for a feast at a Maderian club restaurant.
28:36
Rick and Chalky travel to Loch Torridon in Scotland to go fishing with John McGreggor for langoustines. Here the prawns are protected by the Marien Stewardship Council, which has awarded its seal of approval to the fishermen for practising a sustainable fishery.
28:29
In the Clovelly area of North Devon, Rick goes fishing for herring with Steve Perham, whose family have been fishermen for over 200 years. All that fresh sea air gives them a hearty appetite as Rick fries the Herring in Wholemeal Flour.
28:33
Rick is on home turf when he visits the Tintagel area in Cornwall. Here, legend has it, the ruined castle atop the craggy, untamed cliffs is what remains of King Arthur’s Camelot. But Rick’s attention is fixed firmly on the ground where the local new potatoes are free of pollution and full of flavour.
28:31
Rick visits Cork in Southern Ireland. At the English Market, the gastronomic heart of the city, he talks to retailers and cooks Corned Beef and Cabbage. Still in Eire, he travels up the east coast to Waterford, a town usually renowned for its glass.
28:30
Rick visits Cartmel in the Lake District, famous for its racecourse, its ancient 13th Century Priory and Jean Johns’ sticky toffee pudding. From her village shop in this tiny pretty village, truckloads of puddings are transported daily to all parts of Britain.
28:28
Rick visits John Firth, who rears freshwater crayfish in Galloway, and cooks crayfish with pasta. He then travels to the picturesque town of Ludlow in Shropshire, which is as rich in gastronomic delights as it is in history.
28:19
Rick and Chalky are in the Yorkshire Dales. At Leyburn market, they check out the local dairy produce and, after chatting to the stall-holders, Rick prepares a Yorkshire Curd Tart, a local variety of cheesecake.
28:31
Rick travels to Bamburgh and tastes some Scotch Pies. After visiting Mike Ainsley, who farms Cheviot sheep, Rick whips up a tasty moussaka, using local lamb. Next stop is Seahouses, where Rick visits the Swallow smokehouse, run by Patrick Wilkin.
Season 1
Rick and Chalky round off their journey of the UK at John O'Groats, visiting Rick's favourite deli in Edinburgh, a fish smokery in Argyll, enjoying freshly cooked lobster on Crail harbour front, and obtaining oatmeal from a watermill in the Tay Valley to make the famous Scottish dessert, Cranachan.
In Tyne, Rick marvels at the salmon making their way back upstream. In the coastal village of Wabberthwaite, the Woodall family have been producing traditionally cured hams and sausages for eight generations, earning them a royal seal of approval.
Rick pays a visit to his favourite formal vegetable garden at Chatsworth House, where he also chases chickens and cooks cabbage. Then he crosses the River Severn to sample the delights of Wales, including cawl, Welsh Black beef, Conway mussels, and salt marsh lamb.
In Wakefield, Rick makes a sublime rhubarb crumble and meets Janet Oldroyd, whose family have been farming rhubarb for four generations. In Bradford, he visits the home of the late novelist JB Priestley, before discovering a perfect recipe for lamb karahi at the Karachi restaurant - one of the sole surviving working men's ...
A forage in the Norfolk woodlands provides a breakfast of wild mushrooms, accompanied on toast by some delicious devilled kidneys. Still in Norfolk, he visits the village of Thuxton and meets James Graham, whose grandfather ensured the survival of the Norfolk Black turkey.
Archive