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\n The supermarket chain’s deal with the renowned chef and seafood champion has led to the creation of his first ever supermarket range.\n<\/p>\n
\n Designed to bring the flavours of coastal dining, the collection features nine British-sourced fish and seafood dishes, and will land on Waitrose shelves and online from tomorrow.\n<\/p>\n
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\n Mr Stein, 79, spent part of his childhood in Chipping Norton before studying English at Oxford University’s New College.\n<\/p>\n
\n Every dish in the new range celebrates responsibly sourced British fish, combining premium ingredients with Rick Stein’s decades of culinary expertise and ‘passion’ for simple, brilliant seafood, according to Waitrose.\n<\/p>\n
\n From mid-week suppers to weekend feasts, the range has been designed to meet customer demand for exceptional seafood.\n<\/p>\n
\n Mr Stein said: “In the new range with Waitrose, we’ve focused on fish you can feel confident about \u2013 thoughtfully sourced, full of flavour, and something to be enjoyed at home without any fuss.\n<\/p>\n
\n “There’s a real sense of the British coast running through it, particularly Cornwall where it all began for me, but also the influence of the many places I’ve travelled and the flavours I’ve come to love along the way. For me, it’s always been about keeping things simple \u2013 great fish, good ingredients, and letting them speak for themselves.”\n<\/p>\n
\n Waitrose (Image: Contributed)\n<\/p>\n
\n The range’s Panko White Fish Gratin offers a fresh take on a traditional fish pie, using Panko breadcrumbs instead of mash and contains Scottish smoked haddock, which has been smoked in one of the last of its kind, heritage brick chimneys in Grimsby, via a century-old technique.\n<\/p>\n
\n The new range also features year-round coastal classics alongside special festive showstoppers which will be landing on shelves in time for Christmas.\n<\/p>\n
\n These include: British Hake En Papillote – with a roasted red pepper dressing & tarragon mayo, (\u00a314), and Scottish Loch Trout En Papillote – with British samphire and brown butter with capers & lemon, (\u00a314).\n<\/p>\n
\n Paul Gamble, senior development chef at Waitrose, said: “Collaborating with Rick to bring this range to life has been an incredible experience.\n<\/p>\n
\n “Rick’s passion for seafood is legendary, and our goal was to capture that signature restaurant magic while making it completely effortless for our food-loving customers to cook at home. We’ve focused on showcasing the absolute best of responsibly sourced British fish.\n<\/p>\n
\n “We’ve paired delicate flavours like Scottish loch trout with rich brown butter and British samphire, and given classic white fish an unexpected twist with miso and lemon b\u00e9chamel.\n<\/p>\n
\n “Whether you’re an avid home cook or intimidated by preparing fish, these dishes deliver incredible, restaurant-quality results every single time.”\n<\/p>\n
#Rick #Stein #signs #exclusive #deal #supermarket #chain<\/p>\n","protected":false},"excerpt":{"rendered":"
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