Jack and Charlie Stein on hospitality as a way of life, authenticity and their love for Cornwall
Brothers Jack and Charlie Stein share their experiences as second-generation restaurateurs in the Stein family business and their hope to continue the legacy
For brothers Jack and Charlie, hospitality is more than just the family business, it's a way of life. As second-generation restaurateurs in the Stein family, they’ve grown up immersed in the world of fresh seafood, fine wine and high-end service. Speaking about their roles in the family empire, their love for Cornwall, and the stories behind the food they serve, Jack and Charlie offer a fresh insight into what their work means to them.
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Building a business on authenticity
The Stein name is synonymous with quality, particularly when it comes to seafood. But for Jack, who focuses on the food side of the business, and Charlie, who oversees the drinks and executive operations, the success of the family’s restaurants is rooted in something deeper: authenticity.
"[The] food is very simple, it’s very ingredient-led," Jack says. "So you’ve got to make sure you are keeping on top of finding the best produce. There’s nowhere to hide with simple food.”
This ethos – “fresh fish simply cooked” – was instilled by their father, Rick. But it’s not dogmatic. “Any chef in the restaurant can put a dish up in front of Rick and be like, 'can I just go on the menu?'" Jack adds. "He will always taste it and he’ll always give his honest feedback.”
Charlie agrees that the family’s approach is collaborative. “We’re family-owned… if it comes to it, we do have a vote. If there was a new acquisition that I was particularly passionate about, we’ll vote on it.”
Their older brother, Ed, also plays a key role, working with their mother on the interior design side. “When we opened down here in West London, they did all the interiors," Jack says. “He’s a board member and he does that with mum."
Cornwall as a source of inspiration
Though both brothers spend time in London, their hearts – and much of their work – remain in Cornwall. The region’s rich produce and close-knit community are central to their food philosophy.
“We’ve got great produce," Jack says. "Obviously a lot of chefs have moved from London to come down here, so we’re seeing people like Paul Ainsworth and Nathan Outlaw. It’s a certain vibe, you don’t find a lot of great Asian restaurants or great Middle Eastern restaurants like in London. But you do have great Cornish restaurants with great produce.”
The local connections run deep. “Our main fish supply has been with us 20 years." Charlie adds that the drinks scene in Cornwall has evolved too. “We’ve got really good local drinks. Camel Valley and the beer scene is amazing, as well as artisan spirits – Tarquin's gin is a great friend of ours.”
These relationships, built over decades, add a layer of meaning to everything they serve. As Jack puts it, “You’re selling a story, to be honest. Same with wine and food. We are selling somebody’s story.”
Celebrating 50 years of The Seafood Restaurant
This year marks the 50th anniversary of the family’s flagship establishment, The Seafood Restaurant in Padstow. It’s a milestone that has prompted reflection and celebration.
“The Seafood Restaurant is such a unique place and I just miss it so much," Charlie says. "I go down once a month doing my board meetings and boring executive meetings and I’ve always got to eat at The Seafood Restaurant.”
The celebrations have included a 'rollback menu' with 1975 prices – “two quid for a lobster,” Jack recalls – and a DJ night with their father on the decks. “He actually was meant to be on for about 20 minutes, but he was still going when I left at about half eleven.”
For Jack, the anniversary is a reminder of the legacy they’re continuing. “We remember the restaurant as young children, but there’s a whole period before we were even born. Being able to see those old menus, talk to old members of staff, talk to our alumni… it’s been amazing."
The next generation
As parents themselves, both brothers are already seeing signs of the third generation’s interest in food and drink. “My kids are six and five – they eat sushi, they’ll eat all sorts because I’m really interested in food," Jack says. "I’d be surprised if our children don’t share our love of hospitality and food.”
Charlie agrees: “I’m going to drag my kids around vineyards and markets. We’re trying to create a multi-generational restaurant group, which is extremely rare.”
Both believe that the heart of hospitality lies in creating meaningful experiences. “Operating restaurants, people who love restaurants and who love hospitality, it’s a great job because you're giving people memories that’ll last a lifetime,” Jack reflects.
“When you’re really putting all of your efforts into preparing your food and you’re really enjoying it," Charlie adds, "I feel that comes out in the food.”
Whether it’s a perfectly grilled lobster, a lovingly selected bottle of Burgundy, or a story shared at the table, Jack and Charlie are continuing the Stein family legacy with heart, humour and a deep respect for the people behind every plate.
