Rick Steine’s Cookery School – 25 Years of Seafood Celebration

A Gourmet Experiences Feature Interview with Nick Evens, Head Chef Tutor at the Rick Stein Cookery School

Mastering Simplicity

As the Rick Stein Cookery School celebrates its 25th anniversary, we speak with Head Chef Lecturer Nick Evans about how Cornwall’s cooking has evolved, why the simplest dishes are often the hardest to perfect — and what continues to spark his passion after nearly a decade guiding home cooks and his inspirations and guidance from his mentor Rick Stein.

My cookery school in Padstow has been open since 2000, and we’re proud to have been Accredited by ICSA as a ‘Centre of Excellence’ for Nick and the teams’ teaching standards and our facilities. The school brings my lifelong love of fresh seafood to life for guests, guided by the very capable hands of Nick and his team. Classic recipes, techniques, and Cornish fish and shellfish are always part of the experience.“

Rick Stein.

A Journey from Restaurant Kitchens to Teaching

After twelve years in high‑pressure restaurant kitchens, Nick made a shift that would shape the next chapter of his career. “I jumped at the chance,” he says. “Moving into teaching felt like the perfect next step.” What began as a few years turned into nine — and counting — at the helm of the teaching kitchen at Rick Stein’s Padstow school.
He reflects: “I hoped to stay a few years, but nine years later, here I am — and I wouldn’t change a thing.” Working alongside founders Rick and Jill Stein has remained one of his career highlights. “They’ve always been incredibly approachable. Their offices are next door so we chat when they’re around,” Nick recalls. “One of my favourite moments was sitting down with them to design a course celebrating The Seafood Restaurant’s 50th anniversary — talking food, stories and the dishes that define them.”

Over time the school has evolved: originally centred on the finest Cornish seafood, the curriculum now embraces meat, desserts and vegetarian dishes too. “We still celebrate Cornish seafood, but now we explore more widely,” he explains. “The heart of it remains the same — simple, honest food.”

Teaching, Students and Kitchen Wisdom

For Nick, the move from service to teaching wasn’t a leap — it felt like a calling. “Cooking brings people together,” he says. “Everyone has an opinion about food, and that energy is infectious. My role is to share what I’ve learned over nearly three decades and make it accessible to everyone.”

He’s noticed a shift in the students: “People are far more adventurous than they used to be. They’ll go to Asian supermarkets or order ingredients online — things that didn’t happen 20 years ago.” The true reward? Watching their confidence grow. “Our four‑day courses really build relationships. When students send photos of the dishes they’ve made at home afterwards — that’s what it’s all about.”

And what’s the common beginner mistake? He laughs: “People don’t sweat their onions long enough! It should take at least 10‑15 minutes. There’s no substitute for time — low and slow, always.”

Food Philosophy: Ingredient Respect and Simple Truths

Having spent more than a decade in Rick’s restaurants, Nick remains passionate about maintaining that same spirit in the classroom. “We get fish delivered twice a day — the quality is unbelievable. When students see that freshness, they understand what Rick means by respecting the ingredient.”
Shellfish and crab dishes still excite the room: “Singapore Chilli Crab is always a winner,” he smiles. “We talk about respecting the crab from catch to dispatch — it makes a difference to the flavour too.”

The school keeps two courses permanently on the menu — Classic Seafood and Signature Dishes — featuring Rick’s beloved recipes such as Turbot Hollandaise, Dover Sole à la Meunière and Indonesian Seafood Curry. Many derive from Rick’s “Holy Trinity” of books: Taste of the Sea, Fruits of the Sea and Seafood Odyssey.

“We never change Rick’s recipes, but we do cook them the way we would in the restaurant. The end result is always faithful, just a bit more refined in execution.” And if Nick could teach only one dish forever? “Monkfish Vindaloo. The spice balance is a revelation — and it’s so much fun to cook.”

Reflections on Cornwall and the Future

Cornwall’s food landscape, Nick believes, has transformed beyond recognition. “Everyone’s raised their game. Cornwall is now a food‑lover’s destination with some of the best produce in the country.”
Sustainability plays an increasing role in the way the school operates and teaches. “We champion lesser‑known species and encourage students to ask where their fish comes from. It’s about awareness as much as flavour.”
Asked what makes him most proud, Nick pauses. “It’s not one moment — it’s the journey. Seeing guests come back year after year, and knowing we’ve helped them fall in love with food — that’s what matters.”

Looking ahead, he sees an expansion in the school’s remit. “Experience days will always be our core, but I’d love to see us train chefs and staff in everything from wine to coffee and cocktails. I want us to be seen as industry leaders in education. I’d love to be part of that transition.” Ultimately he adds: “Rick’s vision has never changed — to create a space where people can escape, cook and simply enjoy food.”

Accreditation & Industry Role

Accreditation from the Independent Cookery Schools Association (ICSA) is something both Nick and the team at Rick Stein’s Cookery School hold in high regard. “Restaurants have Michelin stars and AA rosettes, but cookery schools have fewer formal accolades. Being accredited by ICSA helps guests know they’re choosing a trusted, high‑quality experience.”
External benchmarking, he says, keeps the school on its toes: “It’s a two‑way relationship — they assess us, but also share insights across the sector. That exchange of ideas keeps everyone improving.”
And the wider cookery school community? “Stronger together. Sharing ideas and experiences through ICSA helps us all thrive.”

Final Thoughts

After nearly a decade at the helm, Nick remains as passionate as ever. “Every day here reminds me why I do this. Cooking is about joy, generosity and learning — and that’s exactly what we share at the school.”
Rick Stein’s Cookery School continues to inspire thousands of food lovers each year — and as an ICSA “Centre of Excellence”, its future looks as bright as its storied past.

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Why This School Stands Out

• Focused, intimate classes (maximum 12 students) ensuring hands-on attention.

• Located in Padstowe — a setting that adds the perfect blend of seaside location, and the spiritual home of Rick Stein.

• Genuine seafood journey rooted in resepct for the seasons and the sea.

• A curriculum shaped by both tradition and innovation, including Rick Steins recipe book courses

For those looking to gift or embark on a seafood adventure, The Rick Stein Cookery School  offers a unique experience: Real respect for seafood & fully immersive cookery experiences

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