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Rick Stein interview: “I would consider opening a London restaurant”

Celebrity chef Rick Stein  (Photo by Colin Shepherd/Getty Images) Celebrity chef Rick Stein (Photo by Colin Shepherd/Getty Images)

Tuesday, December 3, 2013
5:12 PM

Celebrity chef Rick Stein is known as being the king of seafood and now you can get up close and personal as he brings his live show to the London Palladium.

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Rick Stein (Photo by Chris Jackson/Getty Images)Rick Stein (Photo by Chris Jackson/Getty Images)

The affable cook promises to bring lots of laughs as well as some top tips at the event where he’ll be joined by fellow chef Brian Turner.

He owns four restaurants in Padstow in Cornwall and one in New South Wales, Australia. But alas, not a single one in London!

We caught up with Rick to hear about the December 9 gig and find out how he’ll be spending Christmas.

What can people from your London Palladium Show?

Me cooking on stage with my son Jack, lots of chat with Brian Turner about how we built up the restaurant and all the cookery series we’ve made. I’ll also be chatting about what was my dog Chalky was really like - an angel of course! There will be lots of video including a few outtakes and a great Christmas lunch to finish.

Would you ever consider opening a restaurant in London?

I certainly would consider it. Somewhere on the Thames would be nice, it’s almost the sea!

Are there any London chefs you are keeping your eye on?

I’m always interested to see what my chum, Mark Hix is up to. I can’t wait to try his latest place Hixter. I keep an eye on Theo Randall at the Intercontinental, similarly so with Jacob Kennedy at Bocca di Lupo. I love the professionalism of Christopher and Jeremy King, and it’s great to have Colbert in Sloane Square within walking distance of my London flat.

What are your thoughts on having fish as a centrepiece for Christmas dinner?

I think we’re all too attached to turkey for the main Christmas dinner though I favour a goose. Fish comes into it’s own though on Christmas Eve, instead of poaching a whole salmon try a whole sea bass with mousseline sauce.

What are your favourite London restaurants?

Apart from the ones mentioned above, I love Sheekey’s, Como Lario and the Cafe Anglais.

What will you have for Christmas Dinner?

My wife Sarah and I will be cooking roast goose and smoked ham but in Sydney, not Cornwall.

Are there any edible items on Earth desperate to try but never got your teeth around?

Wild salmon freshly caught that day from a river in British Columbia and similarly barramundi from the Top End of Australia. I’m keen for white truffles from Croatia and Peking Duck from Beijing.

You have a restaurant in Australia- have you noticed any differences in the dining habits of Aussies and Brits?

Remarkably little actually. When I opened Bannisters in Mollymook, New South Wales, I thought they’d only want South East Asian or Mediterranean dishes but they also like things like lobster thermidor and traditional fish and chips.

And finally, rumour has it that you’re out of the country a fair bit now. Are you worried about losing your seafood crown to Cornwall chef Nathan Outlaw?

Not really, it’s not a competition! I really like his food and actually I’m not away as much as people think. I’m in Padstow nearly every month of the year and Padstow is my main residence.

Win tickets to Rick Stein Live at the London Palladium here

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