An Evening with Rick Stein

When I first started watching cooking shows, at around the age of 6, they all seemed to have a similar format. Often someone stood in front of a kitchen counter, showing you how to prepare something step-by-step for 30 minutes. The recipes were generally French-inspired and the presenting was purely instructional. While I was in awe of their knowledge and skills, the likes of Delia Smith and Gary Rhodes just didn’t inspire me.

I grew up in one of Britain’s most working class towns, where the staple dishes predominantly contain potato and have gravy poured on top. Delicious, stick-to-your-ribs dinners I adore but all the while aren’t very adventurous. Apart from a yearly paella at a Spanish hotel restaurant and an occasional curry from a local Chinese takeaway, there wasn’t much opportunity for me to experience other cuisines as a child. My Mum used to make a mean chili but that’s as close to Southern America as I ever got.

Rick Stein programmes were different, they were like documentaries with recipes thrown in. Although Keith Floyd paved the path, this style was completely new to me as a millennial. It was genuine and easy-going. Despite being a chef himself, Rick was often filmed observing others with a note book and a biro in hand. Whenever he met with fellow professionals, cooks or producers he would ask questions and listen intently. Between segments he shared interesting facts and excerpts from novels, as well as tales from his travels. There was no pretense, just a willingness to learn which I found really relatable.

I felt inspired by the variety of ingredients, beautiful locations and fascinating people in each episode. It became apparent to me that food is much more than 3 square meals. It has historical, cultural and emotional importance. Where it’s sourced and how it’s prepared suddenly seemed more significant.

Last Saturday I attended an Evening with Rick Stein. It was a live podcast sort of setup where he recalled memories of his remarkable career alongside videos from the archives. The audience was served an insightful and entertaining overview of his experiences during 3 decades of filming, including a few funny moments along the way. All of the anecdotes were delivered in the usual laid-back, conversational manner fans know and love. Overall, a fabulous night with a food hero.