Rick Stein’s Marlborough restaurant brings a taste of Cornwall to the heart of Wiltshire

Our restaurant at the heart of historic Marlborough is quite different to our others. The Grade II listed building comprises various cosy dining rooms split over two floors, a space we proudly bought back to life in 2016. The menu is, of course, a celebration of what we do best, fresh fish and shellfish treated with the utmost respect and skill by our chefs – prize catch like Dover sole, Cornish lobster and scallops take pride of the place for guests to experience with a glass or two of White Burgundy that Charlie strongly recommends.


Rick’s latest series takes you on a culinary adventure across Great Britain. From Cumbria to Bristol and Suffolk to Belfast, he explores the diverse food and drink that people love today. The series showcases 30 dishes, two of which you’ll find on our menu…

Hake with Beer, Bacon and Cabbage
This is a tried and tested classic that Rick was inspired to bring back to the fore after a visit to a Wild Card Brewery in East London. Not known for his love of craft beer, Rick quite surprised himself during this visit and on his return to Padstow used the beer as the base of a sauce to pair with hake.

Salt Cod Fish Cakes
The delightful combination of salt cod fish cakes and a good spoonful of aioli might transport you to the Spanish coast somewhere. But no, the recipe for this fab dish was discovered near Bristol at a café called Houria during his Food Stories travels. We rather like a plate or two to share for the table as an appetiser.

Hear from our customers

The food was exceptional. The variety and quality was second to none. The starters were mind blowing and the team went above and beyond to offer an exceptional service.

- Joseph

The restaurant is a Iovely place, very caIm and relaxing with lots of space. The main thing was that every element of the meal had lots of flavour. Overall, very good value for money.

- Lucy

Being a Stein means food has always been at the centre of Charlie’s world. From growing up sneaking into the kitchen at The Seafood Restaurant to see what the chefs were up to and family holidays recipe-hunting around the world, food, alongside wine, is a subject that Charlie really is an expert on.  Pour yourself...

To celebrate his new book, Simple Suppers, Rick is heading around the country to a few of his favourite bookshops and locations on a book tour that kicks off on 29th October – scroll down to find your nearest event. The book celebrates some of Rick’s very favourite homely dishes that he says includes, ‘recipes...

Recreate Rick’s Cornish crab omelette recipe as seen on Rick Stein’s Cornwall. A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn’t be simpler to make. Ingredients 15g unsalted butter 1 shallot, finely chopped 6 free-range eggs 1 tbsp clotted cream 50g Parmesan, finely grated (or vintage Cornish Gouda if you...