Rick Stein's Long Weekends

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Rick Stein's Long Weekends

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes - he begins his adventures in autumnal Bordeaux.

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Series 1
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Rick Stein ends his series of long weekends in Palermo on the coast of Sicily, with unforgettable dishes flavoured with pine nuts, raisins, lemons and almonds.
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Rick's series of culinary city breaks continues with a trip to the northeastern Greek city of Thessaloniki, where he arrives just in time for its peach harvest.
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Rick's series of culinary city breaks continues with a trip to the historic city of Cadiz in southern Spain, which is renowned for its fresh tuna and manzanilla.
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Rick Stein visits Copenhagen, the home of new Nordic cuisine, and cooks fried pork belly with lovage potatoes and parsley sauce, a dish once named as Denmark's favourite.
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Rick Stein visits Lisbon on the banks of the River Tagus, a city in love with its seafood and possibly the best custard tarts in the world.
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Rick Stein visits Bologna and learns how to make fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne - he also tries 13-year-old Parmesan cheese.
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Rick Stein visits Vienna, the city that is home to comfort dishes like tafelspitz and goulash and gave its name to the wiener schnitzel.
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Rick enjoys a long weekend in Berlin, where he samples delicious seasonal creations including pureed sunflower seeds, artichoke flans, and crushed frozen pine nuts.
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Rick Stein embarks on a series of culinary long weekends in search of food excellence - in this episode, Rick enjoys a winter break in Reykjavik in search of the perfect cod.
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