The final chapter of Jack Stein’s 2025 Seafood Odyssey sets sail on Thursday 18th September with a five-course feast inspired by the mythical tales of Ireland and the bountiful flavours of the Cornish coast.

Set against the stunning riverside backdrop of Rick Stein Barnes, Jack Stein will be joined by acclaimed Irish chef and founder of Chelsea’s Myrtle Restaurant, Anna Haugh, for a memorable evening of storytelling and seasonal seafood.

The menu is a heartfelt tribute to the power of food as folklore, uniting Anna’s Irish heritage and Jack’s Cornish roots. It begins with tea-pickled sardines on toast and black pudding wrapped in crispy potato spaghetti, continuing with dishes including lemon sole ragout with summer vegetables and miso and fried polenta cake topped with braised duck and spicy chorizo.

The star of the evening is a dish steeped in Irish myth: a wild salmon main inspired by the legend of The Salmon of Knowledge, where it is said that eating the fish grants the eater infinite wisdom. To close the culinary fable, diners can indulge in a silky carrageen chocolate mousse with Guinness cake, coffee and fudge.

Jack and Anna will on hand to guide diners through the evening’s flavours and fables while Charlie Stein has curated expertly matched wines for those looking to elevate the experience further.

Jack Stein, chef director at Rick Stein Restaurants comments: “Working with Anna on this menu was so much fun. I’ve always loved mythology, and we felt it was the perfect theme to unite our cooking styles and close out the Seafood Odyssey. Expect some unforgettable flavours – and stories – on the night!”.

The five-course menu is £80pp inclusive of a welcome drink, book here: www.rickstein.com/restaurants/events/jack-steins-seafood-odyssey-series

The Seafood Odyssey is part of Rick Stein Restaurants’ 50th anniversary celebrations, marking five decades since Rick and Jill opened The Seafood Restaurant in Padstow in 1975. Throughout the year, the Steins are celebrating with a series of special event to celebrate the nation’s love of fish and shellfish.