Rick Stein Brings Coastal Magic to Waitrose with First Supermarket Seafood Range
Rick Stein launches his first supermarket seafood range with Waitrose, featuring nine restaurant-quality British dishes designed for effortless home cooking.
Seafood icon and TV chef Rick Stein has officially entered the supermarket aisle for the first time, partnering exclusively with Waitrose to launch a nine-piece range of restaurant-quality British seafood dishes.
Hitting 210 Waitrose branches and online, the collection brings the flavours of Padstow and Stein's coastal travels straight to home kitchens, removing the intimidation factor from cooking fresh fish.
Restaurant Flavours, Effortless Prep
Every dish in the lineup focuses on responsibly sourced British fish, combining Stein’s classic culinary style with modern ready-to-cook techniques. A key feature of the new range is the use of en papillote (parchment pouch) packaging for delicate fish like hake and trout, allowing them to steam-cook gently in the oven to retain moisture and flavour.
The core collection features six year-round options:
Monkfish & Whiting Indonesian Curry (£16.00): A vibrant, aromatic dish inspired by Stein's Southeast Asian travels.
British Hake En Papillote (£14.00): Served with a roasted red pepper dressing and tarragon mayonnaise.
Scottish Loch Trout En Papillote (£14.00): Paired with fresh British samphire and a rich brown butter, caper, and lemon sauce.
Panko White Fish Gratin (£14.00): A twist on the classic fish pie featuring Scottish smoked haddock cured in historic Grimsby brick chimneys, bound in a miso and lemon béchamel.
Shetland Mussels with XO Sauce (£6.50): Savoury, rich, and subtly spiced.
Cornish Sardines (£6.50): Marinated in lemon, parsley, and chilli (seasonal special available until January).
Food Festivals
Coming up in the UK and beyond
Festive Showstoppers for the Holidays
Alongside the core range, Waitrose and Stein are introducing three decadent Christmas additions landing later in the season:
Scottish Traditionally Smoked Salmon (£7.50): Dry-cured with Cornish sea salt (launching 25 November).
British Lobster & Crab Thermidor Shells (£12.00): An indulgent starter option (launching 18 December).
Salmon, Lobster & Crab Thermidor En Croute (£53.00): The ultimate festive centrepiece available via Waitrose Entertaining (launching 18 December).
Simple Sourcing with Master Chef Pedigree
Speaking on the launch, Rick Stein highlighted the philosophy behind the range: "In the new range with Waitrose, we've focused on fish you can feel confident about - thoughtfully sourced, full of flavour, and something to be enjoyed at home without any fuss."
Waitrose Senior Development Chef Paul Gamble added that the collaboration aimed to demystify seafood for home cooks, delivering foolproof results whether paired with miso béchamel or brown butter samphire.
For food lovers seeking chef-grade seafood without spending hours at the stove, Stein’s Waitrose debut delivers an accessible slice of British coastal luxury.
Rick Stein
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