Stephane is the Group Head Chef at Rick Steins where he has been Head Chef for over 20 years.
He’s a great friend and was co runner with Peter for the Celtic seven marathon challenge when Peter and Stephane raised over £30,000 for three children’s charities in Cornwall.
For lockdown, the big Frenchman has kindly agreed to write a range of recipes updated regularly to have you cooking beautiful meals as family.
If you have any requests, let us know.
To view the recipes, click here:
- Homemade Hummus
- Asian Tamarind Chicken
- Scallop Ceviche with Cucumber and Pickled Ginger
- Salmon en Papillote
- Steamed Fish Japanese Style
- Passion Fruit Crème Caramel with Langue de Chat
- Fresh Fruit with Yogurt and Rum Sabayon
- Spelt Salad with Tomatoes, Pomegranate and Lemon Dressing
- Pickled Herring
- Asparagus with Sauce Gribiche
- La Mouclade
- Grilled Whole Red Mullet with Piperade, Olive Oil and Lemon Sabayon
Stephane Delourme spent his childhood between Brittany and Paris and developed a love for cooking at a young age inspired by his uncle’s travels around the world, returning with new dishes and stories from his adventures.
Stephane started an apprenticeship at the age of 16 at two Michelin starred Sully D’ Auteuil, before moving on to Le Vieux Berlin which specialised in game. His keen interest to learn a new language led him to England in 1989 where he worked in London’s Roof Restaurant at the Hilton on Park Lane. Stephane was also instrumental in the opening of some of London’s most distinguished restaurants, working alongside leading chefs of the time including Michael Croft at Mirabelle and Martin Webb at Quaglino’s.
In 1994, Stephane returned to France where he worked at Michelin-starred restaurant Prunier in Paris for two years. His career has taken him around the globe on the world’s most famous cruise liner, the QE2, as well as to Dublin where he worked with Patrick Guilbaud in his self-named two Michelin-starred restaurant.
After years of travelling around the world, Stephane and his wife made the decision to move to Cornwall to settle down. After just 6 months working with Rick Stein, Stephane was promoted to head chef at The Seafood Restaurant where he remained for over 20 years. Working closely with Rick, Stephane helped to develop new menus and lead the restaurant team.
In 2019, Stephane took on a new role in the business as Group Chef. In which, he shares his skills and knowledge across our kitchen teams as well as hosting dinners in our restaurants.
His passion for cooking is shared with a love of the fresh Cornish produce that is available to him in this part of the South West, as well as great local suppliers.
When not in the kitchen, he can be found travelling the world, watching Rugby and relaxing in St. Issey with his wife and three daughters.
