Father's Day with Jack Stein
Main content
Like father, like son
On Father’s Day, there aren’t many Dads who wouldn’t appreciate being cooked for by their loving offspring. And that’s especially true if your dad happens to appreciate good food as much as Rick Stein clearly does.
Jack Stein’s Fire-cooked Father’s Day
Jack Stein, Rick’s son, is the chef director of their family restaurant group – a business firmly connected to Cornwall and its community of sustainable, small-scale producers. For Father’s Day inspiration, we met Jack at The Cornish Arms, the Steins’ picturesque village pub, which in the summer months serves fire-cooked dishes from the Big Green Egg out on its sunny terrace.
WATCH JACK’S RECIPE REELS
Ultimate Father’s Day Feast at the pub
He rustled up for us a menu that almost any dad would fall in love with: a hearty Cornish breakfast, a classic pub lunch, and a sophisticated take on fish and chips – all made from exceptional local ingredients, elevated by the heat and subtle smoke of the EGG.
ABOUT JACK STEIN
Jack grew up in his father’s kitchens, working as a porter and a waiter before heading off to university. The allure of the pass soon drew him back to the family businesses, where he learnt his craft as a chef before honing his skills in restaurants across the world. He is now chef director of the Stein restaurant group, working closely with his parents and siblings. He’s been cooking on the Big Green Egg for many years.
Where the EGG is in the South West
A taste of Cornwall
Established by the legendary Rick Stein and now run by his son Jack, the Stein restaurant group remains firmly rooted in Cornwall, where the family advocate loudly for the county’s sustainable, small-scale food producers. Located in the countryside outside the picturesque coastal town of Padstow, The Cornish Arms is the Steins’ village pub, known for its well-kept ales and simple, hearty food made from exceptional local produce. In the summer, the pub’s large, sunny terrace offers a menu of fire-cooked dishes, created on the Big Green Egg.
Explore Jack's recipes for our 50th
Events on the dockside
For almost a century, the Stone family have been building and repairing wooden boats on the Salcombe Estuary in Devon. As well as storing, maintaining and caring for traditional Salcombe yawls and other wooden boats, they also act as official dealers for Big Green Eggs and YETI products – a logical extension of their love for outdoor adventure. Their picturesque boatyard hosts alfresco events at which the EGG holds centre stage.
Simple cooking, local ingredients
The Pig is a group of 10 hotels and a pub, dotted around southern and central England. Food plays as big a role in their appeal as the comfortable, characterful accommodation, with Big Green Eggs an important part of the chefs’ arsenal. Perhaps the most distinctive feature of each location is a kitchen garden, from which the chefs have access to seasonal vegetables, fruits, herbs and meat of the very highest quality. Almost everything that can’t be grown or reared on site is sourced from small producers within a 25-miles radius.
Explore
Straight from the source
Set on a tranquil, south-facing valley in Cornwall, Nancarrow is a 100-acre organic farm devoted to producing the highest quality meat and vegetables. The family owners have transformed some of its old buildings into beautiful accommodation, created a big outdoor kitchen, and invited the public in to enjoy the farm’s stunning produce straight from the source. Big Green Eggs play a central role in creating Nancarrow’s famous fire-cooked feasts.
explore
Mastering the fire
Founded 20 years ago in a beautiful spot on the Devon-Dorset border, Hugh Fearnley-Whittingstall’s River Cottage HQ grows organic fruit and veg, welcomes guests for farm-to-table feasting, and runs a broad programme of cookery, gardening and foraging courses. One of the popular courses, run by author and River Cottage veteran Gill Meller, is designed to help you master the art of cooking over fire – and the Big Green Egg plays a crucial role.
explore
Alfresco feasts and courses
Set within Trerethern Farm in Cornwall, Padstow Kitchen Garden is an idyllic seven-acre plot. As well as using the garden to grow his award-winning vegetables and salad leaves, Ross Geach – farmer, chef and Big Green Egg Champion – hosts regular al fresco feasts and EGG cookery courses, making full use of exceptional local produce. The garden is also home to a shepherd’s hut, available for holiday rentals, complete with MiniMax EGG.
EXPLORE
Feasting in the cow barn
Jules and Steve Horrell have been working side by side in restaurants for years – Jules front of house, Steve in the kitchen. Now, with Horrell & Horrell, they’re laying on unique dining experiences at their Somerset home. Diners share a single long table in a cow barn on the Horrells’ property. Jules gathers herbs, leaves and vegetables from the kitchen garden, Steve cooks a set menu of seasonal dishes in a purpose-built outdoor kitchen, complete with Big Green Egg.
Inventive, elegant cooking
In 2022, renowned chef Margot Henderson – part of London’s restaurant royalty – ventured out of the capital for the first time to take over The Three Horseshoes, a beautiful, newly renovated 17th-century pub in the picturesque Somerset village of Batcombe. Margot uses Big Green Eggs for private events and in serving up a short, daily changing menu that reflects the region’s shifting seasons and combines hearty pub fare with some inventive, elegant cooking.
SEASONAL FOOD, STUNNING SCENERY
Set within a beautiful Grade II listed manor house on the 500-acre Farncombe estate in Worcestershire, Foxhill Manor is a 5-star boutique hotel offering sweeping views over the Cotswolds and the Vale of Evesham. The seasonal food is as much a part of the hotel’s appeal as the luxurious bedrooms and stunning scenery. Senior sous chef Taylor Jones uses a Big Green Egg both at home and at work. At Foxhill Manor he fires it up for larger events, smoking lamb shoulders or other big cuts for functions and weddings.