Recipe: Duck cottage pie (parmentier de confit de canard)
Warm the confit duck legs over a gentle heat to release the fat, then pour the[...]
Book review: Rick Stein's Secret France
More than 50 years after Rick Stein first crossed the Channel to be enchanted by steak[...]
Rick Stein sous chef wins 2020 Acorn Scholarship
Jacob Keen-Downs, sous chef at Rick Stein in Barnes, has been awarded the The Caterer’s 2020[...]
Pete Murt appointed head chef of Rick and Jill Stein’s Seafood restaurant
Pete Murt has been appointed head chef of Rick and Jill Stein’s flagship Seafood Restaurant in[...]
