Rick Stein's Cornwall Episode Rating Graph

In this episode of Rick Stein’s Cornwall you will explore the world-famous Barbara Hepworth Sculpture Garden in St Ives with artist Anthony Frost – noted for his abstract works consisting of brightly coloured prints and collages. Fish for red mullet on the Lizard with fishermen, Danny and Tommy Phillips – two wonderfully Cornish gents from Cadgwith Cove which is located in a must-visit spot on the south coast. Then you’ll meet Sophie Alexander and Stephen Holloway at Source Kitchen in St Ives to chat about their artisan produce and hyper seasonal dishes. Finally, travel further down west to the tiny village of Porthgwarra to meet RSPB Chough expert, Paul St Pierre. Recipes in episode 11 include red mullet on confit potatoes with black olive tapenade – cooked at Source Kitchen.

Cornish king crab is on the menu for Rick as he heads out of Newquay to catch and cook this tasty crustacean. Afterwards, he takes a trip inland to Bodmin Moor to meet Robin Hanbury Tenison, one of the 20th century’s last great explorers. His farm is home to one of Cornwall’s most ambitious rewilding projects, where Robin’s son, Merlin, has recently introduced a pair of wild beavers who are doing their best to restore biodiversity in this corner of Cornwall.

In episode 12 of Rick Stein’s Cornwall, you’ll visit quite possibly the prettiest church in the world, St Just-In-Roseland Church. Explore the waterside haven of St Mawes by foot and water with Alex and Olga Polizzi from Hotel Tresanton as well as meeting chef Paul Wadham. Then it’s up to Launceston to be introduced to some of the best meat in the country at our Cornish butcher, Ian Warren from Warrens Butchers. Their steaks are simply fab. Rick then explores potter Jack Doherty’s studio in Penzance before returning to Padstow to listen to Dave Brown and St Merryn Ukes – a rather good local ukulele band. Recipes in episode 12 include steak with béarnaise sauce to celebrate meat from Cusgarne Farm.

Join Rick for a trip on the world’s busiest chain ferry that links Cornwall and Devon across the Tamar River – on the Torpoint ferry Rick chats to ferry controller Mike Bright. Following this short journey, he explores Torpoint, a town on Cornwall’s Rame peninsula, with historian Harry Bennett. Now for a real highlight of the series, Rick visits the mystical woodland setting of Golitha Falls, near Liskeard, to find the spectacular cascades and waterfalls. Whilst here he also chats to the very lovely Dawn French about all things Cornwall, including why she’s made it her home. Rick then heads down to the south coast to visit Seth Pascoe at Cornish Seaberry Co to learn how and where his produce grows. As well as being great to cook with, Cornish Seaberry have partnered with Cornish drinks companies Colwith Farm Distillery and Driftwood Spars Brewery to create vodka and beer flavoured by their berries.

In this episode, Rick takes us to the place where his passion for Cornwall began – his family home at Trevose Head on the north Cornish coast, where as a child he would go fishing with his father. He explores the wild yet beautiful landscape of the Land’s End peninsula with the artist Kurt Jackson before heading to the tranquillity of an heritage apple orchard preserved by head gardener John Harris. Here Rick picks some apples to make his mother’s Apple Charlotte pudding.

In episode 12 of Rick Stein’s Cornwall, you’ll visit quite possibly the prettiest church in the world, St Just-In-Roseland Church. Explore the waterside haven of St Mawes by foot and water with Alex and Olga Polizzi from Hotel Tresanton as well as meeting chef Paul Wadham. Then it’s up to Launceston to be introduced to some of the best meat in the country at our Cornish butcher, Ian Warren from Warrens Butchers. Their steaks are simply fab. Rick then explores potter Jack Doherty’s studio in Penzance before returning to Padstow to listen to Dave Brown and St Merryn Ukes – a rather good local ukulele band. Recipes in episode 12 include steak with béarnaise sauce to celebrate meat from Cusgarne Farm.

Rick explores one of Cornwall’s hidden secrets, the secluded and stunning Fowey Estuary, joining his friend on a boat trip to learn about the history of the area and getting a unique view of the beautiful buildings along the river bank. Downstream, after a meal of crab scotch eggs at a fashionable new restaurant, Rick discovers that the historic town of Fowey was once a hotbed of piracy. Just above the town is a family making a prize-winning Cornish vodka, which Rick uses to make a delicious pancake with a wild blackberry compote and Cornish clotted cream.

Rick journeys inland from the majestic Camel Estuary to one of Britain’s finest vineyards, where he joins in harvesting the grapes to discover that the Cornish weather is perfect for making some of the best wine in the country. Just off Pentire Point, as the sun sets, Rick rides the gentle swell of the North Atlantic with an old friend, casting his line to hook Britain’s fastest fish, before firing up the barbecue to cook his catch with a recipe inspired by a trip to Goa. Rick joins Tim Smit, best known for starting the hugely successful Eden Project, who reveals to Rick his new and ambitious idea in Cornwall.

Deep in the Cornish countryside, Rick Stein takes us to meet an extraordinary family who are making some of the best Gouda cheese in Britain, from which he cooks a tortilla dish with caramelised apples, onions and Cornish Gouda. In the fishing village of Mevagissey, he discovers the origins of the sea shanty and the history of the pilchard fishing industry, when shoals of pilchards were so large they would attract killer whales.

In the final episode, Rick visits the Rame Peninsula. Far from the traditional tourist track, this part of Cornwall is famed for its cliffs and beaches. Rick also meets a beachcomber who has found some remarkable objects washed up on the shore. In mining country, Rick explores the history of the Cornish pasty and shows us how to cook them the proper Cornish way.

Following in the footsteps of one of his literary heroes, Rick roams the dramatic north Cornish coast to tell the story of one of Britain's best-loved writers, Thomas Hardy, and his little-known love affair with a Cornishwoman. Another famous writer, Dylan Thomas, dubbed Rick's next stop, Mousehole, as "the loveliest village in Britain".

Rick meets "Springwatch" presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River. Rick also follows his passion for cured meats when he discovers a husband-and-wife team making premium Cornish salami.

Rick finds out about the back-breaking work done by women in Cornwall’s mines, gets a little merry on botanical spirits, and adds a cheeky nip to his yummy clementine trifle.

Rick goes fishing under sail for his favourite oysters, makes a delicious fish soup and discovers the all-but-forgotten story of Cornwall’s ancient capital, Lostwithiel

On the trail of the 'greatest Second World War poet’, Charles Causley, Rick catches up with bestselling author Patrick Gale before heading home to whip up his favourite sea bass dish.

Rick spends a surreal afternoon watching a German film crew at work on a Cornish romance and discovers a brain-boosting mushroom, which he promptly puts in a stir fry.

Cornwall has more than its fair share of folktales. Perhaps the most famous is found near Land's End, where Rick recounts the tale of the Mermaid of Zennor. A short distance away, Rick joins a small army of seaweed harvesters who are feeding an increasing appetite for a natural food more common in Japan.

On the banks of the River Tamar, Rick visits a little-known mausoleum with a rather macabre story. On the wild Atlantic coast, near Bedruthan Steps, he meets fellow chef Emily Scott, who recreates the meal she cooked for President Joe Biden during the recent G7 summit. And Rick takes to the waves with an inspirational organisation who offer therapy using the power of surfing.

As Rick’s Cornish odyssey nears its end, he takes a break in the city of Truro, where he discovers an unusual ghost story and tours the magnificent cathedral with friend Daphne Skinnard. He also meets a family passionate about offal, who prepare him a meal of pickled ox tongue and beef heart tacos, and in the county’s most northerly parish, on a wander to Hawker’s Hut, he tells the story of an eccentric vicar who would retrieve the bodies from nearby shipwrecks and bury them in his church graveyard.

Rick discovers Europe’s largest tea plantation on the banks of the River Fal, bakes a simple yet sumptuous fruited tea loaf and finds out how Cornwall inspired Charles Dickens.

After soaking up the ambience at one of the UK’s last live cattle markets, Rick’s in the mood for steak and kidney pudding before setting sail out of Falmouth in a handbuilt boat.

Rick visits an organic deer farm near Bodmin Moor, makes a stunning venison wellington, and over a pint with comedian Jonny Cowling, defines the Cornish sense of humour.

Rick enjoys one of the world’s most scenic ferry crossings, rustles up a tasty vegetarian tart, and investigates the Cornish influence on Oscar-winning composer Malcolm Arnold.

On a visit to a dairy, Rick meets a man who is paid to eat 700 samples of cheese a week and cooks his sumptuous cheese and chive scones. His next stop is the salty old fishing town of Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements. Rick discovers an intriguing tale of deception behind one of the most famous paintings produced here.