What are each of your roles within the family business? 

Charlie: I’m the beverage-obsessed one, responsible for curating our comprehensive beverage programmes across the estate. I’m also stepping into the role of Executive Director to steer the ship for the next 50 years.

Jack: My role is Chef Director, so I work with Dad (Rick) to make sure the menus are how we want them and that they are representing seasonality and sustainable fish, and of course making sure everything tastes good! 

Did it feel inevitable that you’d go into hospitality, and what do you love about it?

Charlie: Yes, creating warm, exciting spaces with great food and drink is in our blood. I love the idea that you can bring a guest in from the cold, windy street, sit them down, and create a bit of magic - something that makes them forget their troubles for a couple of hours. They leave feeling completely different from when they arrived.

Jack: Growing up I’d worked in the restaurants as a kitchen porter and as front of house, but cheffing is what really called to me, I always thought the chefs seemed so cool when I was front of house. I wouldn’t say it was inevitable – I took some time to undertake degrees and do some work experience in the city but decided to give it a go – and still love it to this day! 

What was it like growing up with Rick becoming so well-known from his TV shows?

Charlie: I was very young when he got his big break with Taste of the Sea, so it has always felt normal to me.

Jack: I have to say that it has really helped open some doors for me professionally, allowing me to work in some amazing kitchens and gain experiences that I wouldn’t have necessarily been able to without him behind me, so I’m very grateful to my mum and my dad for all their support. Dad’s TV definitely changed the business for us.

What’s been your favourite meal out so far this year?

Jack: My favourite so far this year has been Anglo Thai from John and Desiree Chantarasank in Marylebone. I went a week or so after they received their first star, but I’ve been following John’s career for a long time and he’s a good friend. I loved som saa and all the pop-ups he did, so it was great to try Anglo Thai out too!

Charlie: The River Café - it has the same institutional status as The Seafood Restaurant. I just love watching the team there go about their business. I always say it’s my favourite restaurant in London… if someone else is paying.

What food and drink pairing would you choose for a dinner party? (Jack to suggest food; Charlie to suggest drink pairings)

Food by Jack, drinks by Charlie

Starter: A simple shellfish plate, lightly steamed with chilli and parsley. Pair with something light and crisp with plenty of acidity, like a Soave or Vermentino.

Main: A show-stopping Turbot with Hollandaise. Pair with something to match the weight and richness, so a barrel-fermented Chardonnay from South Africa or Burgundy is perfect.

Cheese: I always like to add blue cheese course because I love how Charlie pairs this with certain wines. Pair with Sauternes for a mix of salt and sweet, like mixing your popcorn - one of life’s great pleasures!

Dessert: A simple but delicious Lemon Tart with Clotted Cream. Pair with a late-harvest Gewürztraminer from Alsace.

What’s next for Rick Stein Restaurants?

Jack: Potentially a new site or two, and also looking to improve and add to our rooms in Padstow and Cornwall, as these have been a fundamental part of the business over the years! 

Charlie: Another 50 years of great food, happy staff, excellent wine, and unforgettable memories. And yes, perhaps a few more restaurants along the way.