Nick is Head Chef Lecturer at Rick Stein’s Cookery School and what he doesn’t know about seafood isn’t worth knowing. Nick grew up in East Sussex with his family and from a young age worked the land around their home, growing everything from potatoes to a small vineyard with his dad.

As part of his hospitality degree at Oxford Brookes, Nick worked across our restaurants in Padstow and learnt under Stephane Delourme at The Seafood Restaurant. After completing his degree, Nick returned to Steins working in their Padstow Kitchen, at The Seafood Restaurant, working his way up to senior sous chef, and then working as Head Chef at St Petroc’s Bistro.

In summer 2016, Nick took over the role of Head Chef Lecturer at their cookery school in Padstow – a position he was born to do. There he leads a small team who deliver memorable cookery experiences for guests, who leave having learned trade secrets from the restaurants and how to cook some of Rick’s classic dishes.

Chef Caleb Munday is a passionate and visionary chef whose culinary journey began through self-teaching, sharpened by years spent working in kitchens across the globe. In 2013, he founded Hole Foods Deli, driven by a commitment to nutrition, sustainability, and uncompromising quality. What began as a humble deli has since evolved into the acclaimed Mousehole Deli and Kitchen—a vibrant two-floor restaurant, deli, and wine bar that has become a cornerstone of the local food scene. 

Caleb’s cooking is defined by precision, integrity, and a deep respect for local produce. He allows the natural quality of Cornwall’s ingredients to shine, creating dishes that are both simple and spectacular. His dedication to craft extends beyond the kitchen—Caleb is deeply invested in the future of hospitality. Through his work with the Cornwall Hospitality Collective, he mentors and inspires the next generation of chefs. Currently training four apprentices, he remains committed to fostering talent and keeping Mousehole Deli and Kitchen open year-round as a space for learning, community, and exceptional food