Food Review: Rick Stein’s Restaurant, Winchester

Rick Stein’s Restaurant, Winchester

As restaurants start to open up again for indoor dining following the ease of lockdown restrictions in the UK, Rick Stein Restaurant, Winchester, certainly haven’t missed a beat when it comes to fine cuisine.

We arrived on time for our reservation and was greeted by general manager Louis who was very accommodating throughout the evening from the moment we entered the restaurant. Once seated in the comfortable environment it has on offer, the wonderful Fiona then came over offer us a drinks menu where there were a fine selection of wine. We opted with the still water however to share and quickly went on to the starter where I ordered Rick’s Smoked Salmond – a delightful simple dish that certainly got my taste buds in the mood for the fine dining we were about to experience. The horseradish cream certainly complimented the fresh salmon.

Rick’s Smoked Salmon

My colleague ordered the stunning Rock Oysters which was not only aesthetically pleasing on the eye with a bowl of ice, it was delicious and fresh tasting, something you can only experience in the most finest of seafood restaurants.

Rock Oysters


Next up was the main courses and I opted for the Indonesian Seafood Curry that included sea bass, cod, prawns and was served with some delightful pilau rice and a green bean salad that just complimented the spiciness of the curry so well. The taste of the dish was fantastic and has that very authentic Indonesian style to it, I would certainly suggest this to any curry and seafood lovers!

Indonesian Seafood Curry


We also ordered the Shellfish Ragout that was recommended by Louis and he certainly knew what he was talking about as the fresh mussels, prawns, clams and crab all complimented each other in a superb rich sauce with linguine and fine herbs.

Shellfish Ragout

It was a perfect main for anyone who wishes to have a light dish but experience all the taste from the amazing seafood they have on offer.

Unfortunately we didn’t quite have enough time to sample the desert in the restaurant however Louis kindly offered us the delightful Winchester Pudding which was created and based on the 1906 recipe. We managed to eat this when we got home and it was certainly worth the wait as the Grand Marnier butterscotch sauce and Cornish clotted cream complimented the eloquent steamed pudding that was flavoured with orange, currents and sultanas.

The Winchester Pudding

Overall, the experience was absolutely superb and I would certainly suggest trying the food there for any occasion.

Eastleigh News enjoyed this meal courtesy of Rick Stein’s Restaurant, Winchester.