Mastering Simplicity: Inside Rick Stein’s Cookery School with Head Chef Lecturer Nick Evans
As Rick Stein’s Cookery School celebrates 25 years of teaching and inspiring home cooks, we sat down with long-time Head Chef Lecturer Nick Evans, and asked him 25 quick fire questions.
After nearly 30 years in kitchens — and almost a decade at the school — Nick shares what keeps the Rick Stein flame alive, how Cornwall’s food scene has evolved, and why the simplest dishes are often the hardest to perfect.
Rick Stein’s Cookery School in Padstow, Cornwall is an ICSA ‘Academy’ for their culinary courses, and ‘Centre of Excellence’, awarded for their for their depth of knowledge, and seafood experiences.
““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.
Career & Legacy
“I jumped at the chance. After 12 years in restaurant kitchens, moving into teaching felt like the perfect next chapter.”
When Nick first swapped the bustle of restaurant service for the calm rhythm of a cookery school, he never expected it to become the longest-running part of his Rick Stein career. “I hoped to stay a few years,” he admits, “but nine years later, here I am — and I wouldn’t change a thing.”
Working alongside Rick and Jill Stein has been one of the enduring highlights. “They’ve always been incredibly approachable. Their offices are just next door, so we often chat when they’re around,” Nick recalls. “One of my favourite moments was sitting down with them to design a course celebrating the 50th anniversary of The Seafood Restaurant — talking food, stories, and the dishes that define them.”
The school itself has evolved from its early focus on seafood into a much broader offering, drawing from Rick’s 25+ cookbooks. “We still celebrate Cornish seafood, but now we explore meat, desserts, and vegetarian dishes too,” he explains. “The heart of it remains the same — simple, honest food.”
“It’s such a privilege to be part of this legacy. The ethos of simple cooking — letting great ingredients do the talking — is what’s kept me here all these years.”
Teaching & Students
Switching from professional kitchens to teaching wasn’t a leap — it was a calling. “Cooking brings people together,” Nick 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.”
Students, he says, are far more adventurous than they used to be. “People are confident experimenting now. They’ll go to Asian supermarkets or order ingredients online — things that just didn’t happen 20 years ago.”
One of his most rewarding experiences is seeing that confidence blossom: “Our four-day courses really build relationships. When students send photos of dishes they’ve made at home afterwards — that’s what it’s all about.”
“No one ever fails at the cookery school — everyone leaves with a good, tasty plate of food.”
He laughs when asked about the most common kitchen mistake: “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
Having spent over a decade in Rick’s restaurants, Nick is 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 never fail to 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 favourites like Turbot Hollandaise, Dover Sole à la Meunière, and Indonesian Seafood Curry. Many come from what he affectionately calls the “Holy Trinity” of Rick’s books: Taste of the Sea, Fruits of the Sea, and Seafood Odyssey.
Balancing tradition and innovation is key. “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.”
“If I could only teach one dish forever? Monkfish Vindaloo. The spice balance is a revelation — and it’s so much fun to cook.”
Reflections & Future
Cornwall’s food landscape, he says, 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 teaches and is a key part of the ICSA assessment. “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, he 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 to the future, Nick sees the school expanding its training 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”
“Rick’s vision has never changed — to create a space where people can escape, cook, and simply enjoy food.”
ICSA & the Wider Community
Membership of the Independent Cookery Schools Association (ICSA) is something both Nick and all at Rick Stein’s Cookery School take pride in. “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 at the top of its game. “It’s a two-way relationship — they assess us, but also share insights across the sector. That exchange of ideas keeps everyone improving.”
“What I really like about ICSA and James Day {Director of Operations} is that he keeps us up to date with everything that is going on in the cookery school sector and helps to introduce us to other cookery schools so that we can share experiences and trends in the market. ICSA connects us to a network of schools that share experiences and support each other. That camaraderie is essential for the future of our industry.”
As the challenges facing the hospitality world continue, collaboration remains key. “The cookery school community is stronger together. Sharing ideas and experiences through ICSA helps us all thrive.”
Closing 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.
Thank you to Rick, Nick & team for your time, and on-going support for ICSA and the 100’s of foodies you delight daily!
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Book a One or Two day cookery course at the Rick Stein Cookery School, and receive a complimentary limited edition 25-year apron!
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Only applicable to new bookings, not in conjunction with any other offers. Bookings to be made by Sunday 2nd November 2025.
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