CHARLIE’S REFLECTIONS
KITTY’S REFLECTIONS
NOKX’S REFLECTIONS
The summery cocktail sbagliato (opposite) is a Rick Stein favourite
RECIPE: CHARLIE STEIN. PHOTOGRAPH: INDIA WHILEY-MORTON. FOOD STYLING: POLLYANNA COUPLAND
Treasured memory
Treasured memory
Treasured memory
“Dad taught me there’s joy in change but also in what’s already here”
“When we were growing up, every Christmas Eve Dad would cook turbot, served simply with new potatoes and veg, and rich hollandaise for a sense of occasion. That’s him in a dish for me.”
“Dad and I aren’t great at cakes. Every birthday when I was little we’d get white bread, cut it in thick slices, spread it with butter, cover it with sprinkles and put a candle on top.”
“Making a Christmas buffet with my dad, just the two of us. We made lots of different dishes and everyone really enjoyed themselves.”
The youngest of three brothers, Charlie was born into the foodbiz but is grateful to father Rick for encouraging him to strike out on his own. He’s a vintner and director in the family business, managing the restaurants’ wine lists and the online drinks shop
New perspective
Comfort food
Inherited advice
CHARLIE ON RICK