Rick Stein shares his cultural highlights (and his dream dish)

There is arguably no greater champion of seafood than Rick Stein. As well as presenting a number of television series, the chef and writer has published bestselling cookery books including French Odyssey, Coast to Coast and Far Eastern Odyssey. Stein has always believed in showcasing local fish and farm produce in his restaurants in Padstow, Cornwall, where he also has a cookery school, food shops and a pub in the nearby village of St Merryn.

In 2018, he was awarded a CBE for services to the economy. He and his wife and business partner Sarah divide their time between Padstow, London and Australia, where he also has two seafood restaurants. His latest book, Rick Stein’s Simple Suppers, is out now (BBC Books, £28). rickstein.com; @chefrickstein

The first record I loved was Not Fade Away by Buddy Holly and The Crickets. I was about 10 or 12, and one of my dad’s business chums brought the whole American top 10 over. I remember the syncopation and, to this day, it’s the best version of the song.

I’m currently listening to Lana Del Rey’s Did you know that there’s a tunnel under Ocean Blvd. I just got a new record player and wanted a good album to play. I’ve loved her singing forever; I remember filming in California and Mexico and listening to Summertime Sadness.

The book that influenced me the most in my early twenties was Elizabeth David’s French Provincial Cooking. It was an introduction to French, Italian and Mediterranean food, but also the way she wrote. It’s what I try to do in my own books, which is to make them more than a collection of recipes.

I’m currently reading Demon Copperhead by Barbara Kingsolver. It’s about a David Copperfield-type character in Tennessee, and is reminiscent of Victorian London because times are so hard for many people in rural Appalachia. I find it really well-written and atmospheric.

My favourite ‘cooking’ film would be Big Night. I like the ending, when Stanley Tucci’s character and his brother have just lost their business and make an omelette together. It sums up the consolation of cooking.

I spend too much time ‘stuffing around’, if you ask my wife. What she means is worrying about having too much to do and then doing very little.

My best-loved quote is by the American humorist James Thurber: ‘All men should strive to learn before they die, what they are running from, and to, and why.’

My favourite restaurant is at La Colombe d’Or, a hotel in Saint-Paul-de-Vence. The classic French menu there hasn’t changed since the 1960s because it was hand-painted by an artist called Paul Roux, who was also the owner.

I collect fridge magnets! My grandchildren really enjoy rearranging them.

The best hotel room in the world is at the Hacienda San Angel in Puerto Vallarta, Mexico. It was once Richard Burton’s bedroom, and has fantastic views of the sea over the rooftops.

One of the greatest meals I’ve ever had was the night before my open-heart surgery in June 2022: haddock fillet, with a dressing of olive oil, thinly sliced spring onions, diced roasted red peppers and lemon juice. It was divine and so simple. I’m cooking at our restaurant in Sandbanks and it’s going to be the fish course.