Rick Stein's Long Weekends TV Listings
Find out when Rick Stein's Long Weekends is on TV today, tonight and this week at the UK TV Listings Guide.
When is Rick Stein's Long Weekends next on TV?
Rick Stein's Long Weekends is next on TV on Monday 1 June at 10:20 am on U&Dave. The episode is Bordeaux, Season 1, Episode 1.
Showing times for London — Freeview. Change provider
Rick Stein's Long Weekends TV listings this week
Rick Stein's Long Weekends is scheduled to air at these times (may include spoilers):
-
Mon 1Bordeaux — Rick Stein's Long Weekends
The chef embarks on a series of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, looking for food excellence and also some innovative recipes that will encourage viewers to cook at home. He begins his first adventure in autumnal Bordeaux, where he helps judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with Bordelaise sauce
More details for Rick Stein's Long Weekends, Mon 1, 10:20 am -
Mon 1Bordeaux — Rick Stein's Long Weekends
The chef embarks on a series of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, looking for food excellence and also some innovative recipes that will encourage viewers to cook at home. He begins his first adventure in autumnal Bordeaux, where he helps judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with Bordelaise sauce
More details for Rick Stein's Long Weekends, Mon 1, 11:20 am -
Mon 1Bordeaux — Rick Stein's Long Weekends
The chef embarks on a series of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, looking for food excellence and also some innovative recipes that will encourage viewers to cook at home. He begins his first adventure in autumnal Bordeaux, where he helps judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with Bordelaise sauce
More details for Rick Stein's Long Weekends, Mon 1, 5:00 pm -
Mon 1Bordeaux — Rick Stein's Long Weekends
The chef embarks on a series of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, looking for food excellence and also some innovative recipes that will encourage viewers to cook at home. He begins his first adventure in autumnal Bordeaux, where he helps judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with Bordelaise sauce
More details for Rick Stein's Long Weekends, Mon 1, 6:00 pm -
Mon 1Lisbon — Rick Stein's Long Weekends
The chef embarks on another round of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, beginning with Portuguese capital Lisbon. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east and tomatoes and chillies from the Americas. Rick is inspired to cook salt cod fritters and an almond tart, before heading for the St Anthony's Day Parade and Sardine Festival
More details for Rick Stein's Long Weekends, Mon 1, 11:20 am -
Mon 1Lisbon — Rick Stein's Long Weekends
The chef embarks on another round of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, beginning with Portuguese capital Lisbon. The culinary effects of Portugal's historic explorations are still seen in its dishes with hints of cinnamon and freshly chopped coriander from the east and tomatoes and chillies from the Americas. Rick is inspired to cook salt cod fritters and an almond tart, before heading for the St Anthony's Day Parade and Sardine Festival
More details for Rick Stein's Long Weekends, Mon 1, 12:20 pm -
Tue 2Reykjavik — Rick Stein's Long Weekends
The chef heads north towards the Arctic Circle to explore the culinary delights of Reykjavik, coastal capital of Iceland. His aim is to enjoy the perfect winter break, enriched with a smorgasbord featuring the best ingredients the country has to offer - fjord-reared roast lamb, rye bread baked in volcanic sand and langoustine soup. Rick also resumes his search for the perfect cod
More details for Rick Stein's Long Weekends, Tue 2, 10:20 am -
Tue 2Reykjavik — Rick Stein's Long Weekends
The chef heads north towards the Arctic Circle to explore the culinary delights of Reykjavik, coastal capital of Iceland. His aim is to enjoy the perfect winter break, enriched with a smorgasbord featuring the best ingredients the country has to offer - fjord-reared roast lamb, rye bread baked in volcanic sand and langoustine soup. Rick also resumes his search for the perfect cod
More details for Rick Stein's Long Weekends, Tue 2, 11:20 am -
Tue 2Reykjavik — Rick Stein's Long Weekends
The chef heads north towards the Arctic Circle to explore the culinary delights of Reykjavik, coastal capital of Iceland. His aim is to enjoy the perfect winter break, enriched with a smorgasbord featuring the best ingredients the country has to offer - fjord-reared roast lamb, rye bread baked in volcanic sand and langoustine soup. Rick also resumes his search for the perfect cod
More details for Rick Stein's Long Weekends, Tue 2, 5:00 pm -
Tue 2Reykjavik — Rick Stein's Long Weekends
The chef heads north towards the Arctic Circle to explore the culinary delights of Reykjavik, coastal capital of Iceland. His aim is to enjoy the perfect winter break, enriched with a smorgasbord featuring the best ingredients the country has to offer - fjord-reared roast lamb, rye bread baked in volcanic sand and langoustine soup. Rick also resumes his search for the perfect cod
More details for Rick Stein's Long Weekends, Tue 2, 6:00 pm -
Tue 2Copenhagen — Rick Stein's Long Weekends
The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish
More details for Rick Stein's Long Weekends, Tue 2, 11:20 am -
Tue 2Copenhagen — Rick Stein's Long Weekends
The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish
More details for Rick Stein's Long Weekends, Tue 2, 12:20 pm -
Tue 2Copenhagen — Rick Stein's Long Weekends
The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish
More details for Rick Stein's Long Weekends, Tue 2, 6:00 pm -
Tue 2Copenhagen — Rick Stein's Long Weekends
The chef visits the home of New Nordic cuisine - Copenhagen - where he goes foraging for rosehip and learns about the art of pickling buds, bark and flowers. He's cheered to find plenty of traditional favourites, such as the city's famous Smorrebrod open sandwiches on rye bread, delicious poached turbot with cabbage and lemon butter sauce and - of course - the ubiquitous Danish pastry. Back at home, Rick cooks fried pork belly with lovage potatoes and parsley sauce, which has been voted Denmark's favourite dish
More details for Rick Stein's Long Weekends, Tue 2, 7:00 pm -
Wed 3Berlin — Rick Stein's Long Weekends
The chef heads to Berlin, where history and the avant garde dwell side by side. A city that once made history with its divisive wall and Checkpoint Charlie now teems with an overwhelming array of innovative chefs offering delicious seasonal creations, such as pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Greta Garbo, Charlie Chaplin and Auguste Escoffier there's still a cornucopia of choice for those with a more traditional temperament with eisbein, meatballs and sausages topping every menu in the German capital
More details for Rick Stein's Long Weekends, Wed 3, 10:20 am -
Wed 3Berlin — Rick Stein's Long Weekends
The chef heads to Berlin, where history and the avant garde dwell side by side. A city that once made history with its divisive wall and Checkpoint Charlie now teems with an overwhelming array of innovative chefs offering delicious seasonal creations, such as pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Greta Garbo, Charlie Chaplin and Auguste Escoffier there's still a cornucopia of choice for those with a more traditional temperament with eisbein, meatballs and sausages topping every menu in the German capital
More details for Rick Stein's Long Weekends, Wed 3, 11:20 am -
Wed 3Berlin — Rick Stein's Long Weekends
The chef heads to Berlin, where history and the avant garde dwell side by side. A city that once made history with its divisive wall and Checkpoint Charlie now teems with an overwhelming array of innovative chefs offering delicious seasonal creations, such as pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Greta Garbo, Charlie Chaplin and Auguste Escoffier there's still a cornucopia of choice for those with a more traditional temperament with eisbein, meatballs and sausages topping every menu in the German capital
More details for Rick Stein's Long Weekends, Wed 3, 5:00 pm -
Wed 3Berlin — Rick Stein's Long Weekends
The chef heads to Berlin, where history and the avant garde dwell side by side. A city that once made history with its divisive wall and Checkpoint Charlie now teems with an overwhelming array of innovative chefs offering delicious seasonal creations, such as pureed sunflower seeds, Jerusalem artichoke flans and crushed frozen pine nuts. Loved by the likes of Greta Garbo, Charlie Chaplin and Auguste Escoffier there's still a cornucopia of choice for those with a more traditional temperament with eisbein, meatballs and sausages topping every menu in the German capital
More details for Rick Stein's Long Weekends, Wed 3, 6:00 pm -
Wed 3Cadiz — Rick Stein's Long Weekends
The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag
More details for Rick Stein's Long Weekends, Wed 3, 11:20 am -
Wed 3Cadiz — Rick Stein's Long Weekends
The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag
More details for Rick Stein's Long Weekends, Wed 3, 12:20 pm -
Wed 3Cadiz — Rick Stein's Long Weekends
The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag
More details for Rick Stein's Long Weekends, Wed 3, 6:00 pm -
Wed 3Cadiz — Rick Stein's Long Weekends
The chef heads to Cadiz in Spain, where he samples two of the city's most revered culinary stars - fresh tuna and Manzanilla sherry. Rick is captivated by the narrow winding streets as he walks in the footsteps of the ancient Phoenician and Arab traders, whose influence on the city can still be seen to this day. Back home, he prepares flamenco eggs and arroz verde, or green rice, made with garlic, parsley, clams and prawns, producing the vibrant colours of the Spanish flag
More details for Rick Stein's Long Weekends, Wed 3, 7:00 pm -
Thu 4Vienna — Rick Stein's Long Weekends
The chef visits Vienna, the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes such as tafelspitz and goulash, and which gave its name to one of Europe's most popular dishes - the Wiener schnitzel. Rick learns the essential etiquette to the Austrian capital's coffee house culture and indulges in its sweet tooth by enjoying a plate or two of apple strudel and Sacher torte. He also finds time to enjoy the traditional music of the country, typically Mozart and Strauss
More details for Rick Stein's Long Weekends, Thu 4, 10:20 am -
Thu 4Vienna — Rick Stein's Long Weekends
The chef visits Vienna, the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes such as tafelspitz and goulash, and which gave its name to one of Europe's most popular dishes - the Wiener schnitzel. Rick learns the essential etiquette to the Austrian capital's coffee house culture and indulges in its sweet tooth by enjoying a plate or two of apple strudel and Sacher torte. He also finds time to enjoy the traditional music of the country, typically Mozart and Strauss
More details for Rick Stein's Long Weekends, Thu 4, 11:20 am -
Thu 4Vienna — Rick Stein's Long Weekends
The chef visits Vienna, the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes such as tafelspitz and goulash, and which gave its name to one of Europe's most popular dishes - the Wiener schnitzel. Rick learns the essential etiquette to the Austrian capital's coffee house culture and indulges in its sweet tooth by enjoying a plate or two of apple strudel and Sacher torte. He also finds time to enjoy the traditional music of the country, typically Mozart and Strauss
More details for Rick Stein's Long Weekends, Thu 4, 5:00 pm -
Thu 4Vienna — Rick Stein's Long Weekends
The chef visits Vienna, the city that once ran the Austro-Hungarian Empire and continues to be home to comfort dishes such as tafelspitz and goulash, and which gave its name to one of Europe's most popular dishes - the Wiener schnitzel. Rick learns the essential etiquette to the Austrian capital's coffee house culture and indulges in its sweet tooth by enjoying a plate or two of apple strudel and Sacher torte. He also finds time to enjoy the traditional music of the country, typically Mozart and Strauss
More details for Rick Stein's Long Weekends, Thu 4, 6:00 pm -
Thu 4Thessaloniki — Rick Stein's Long Weekends
The chef heads to the north-eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, boasting a young student population apparently hungry for dishes that reflect the freshest of seafood. Back home, he prepares veal and aubergine stew after meeting the doyenne of Greek cooking, Vafa Alexiadou
More details for Rick Stein's Long Weekends, Thu 4, 11:20 am -
Thu 4Thessaloniki — Rick Stein's Long Weekends
The chef heads to the north-eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, boasting a young student population apparently hungry for dishes that reflect the freshest of seafood. Back home, he prepares veal and aubergine stew after meeting the doyenne of Greek cooking, Vafa Alexiadou
More details for Rick Stein's Long Weekends, Thu 4, 12:20 pm -
Thu 4Thessaloniki — Rick Stein's Long Weekends
The chef heads to the north-eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, boasting a young student population apparently hungry for dishes that reflect the freshest of seafood. Back home, he prepares veal and aubergine stew after meeting the doyenne of Greek cooking, Vafa Alexiadou
More details for Rick Stein's Long Weekends, Thu 4, 6:00 pm -
Thu 4Thessaloniki — Rick Stein's Long Weekends
The chef heads to the north-eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, boasting a young student population apparently hungry for dishes that reflect the freshest of seafood. Back home, he prepares veal and aubergine stew after meeting the doyenne of Greek cooking, Vafa Alexiadou
More details for Rick Stein's Long Weekends, Thu 4, 7:00 pm -
Fri 5Bologna — Rick Stein's Long Weekends
The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served
More details for Rick Stein's Long Weekends, Fri 5, 10:20 am -
Fri 5Bologna — Rick Stein's Long Weekends
The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served
More details for Rick Stein's Long Weekends, Fri 5, 11:20 am -
Fri 5Bologna — Rick Stein's Long Weekends
The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served
More details for Rick Stein's Long Weekends, Fri 5, 5:00 pm -
Fri 5Bologna — Rick Stein's Long Weekends
The chef visits Bologna in northern Italy, a city so famous for its food that it's known as the stomach of Italy. He learns how to make the local fresh egg pasta used for tortellini, tagliatelle, ravioli and lasagne and enjoys stuffed rabbit, filled with Parma ham and Parmesan frittata for dinner. Later, Rick drives up into the hills to a cheese dairy where he tastes a 13-year aged Parmesan and enjoys lunch in at a pig farm with restaurant attached, where huge charcoal-grilled pork steaks are served
More details for Rick Stein's Long Weekends, Fri 5, 6:00 pm -
Fri 5Palermo — Rick Stein's Long Weekends
The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s
More details for Rick Stein's Long Weekends, Fri 5, 11:20 am -
Fri 5Palermo — Rick Stein's Long Weekends
The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s
More details for Rick Stein's Long Weekends, Fri 5, 12:20 pm -
Fri 5Palermo — Rick Stein's Long Weekends
The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s
More details for Rick Stein's Long Weekends, Fri 5, 6:00 pm -
Fri 5Palermo — Rick Stein's Long Weekends
The chef visits Palermo in northern Sicily, a city echoing Arab, North African, French, Spanish and Italian influences, making its cuisine unique and irresistible. Pine nuts, raisins, almonds and golden breadcrumbs are combined with flavours of sun-ripened tomatoes, lemons and the finest olive oil to create a range of unforgettable dishes. Rick witnesses locals celebrating a festival in honour of Palermo's patron saint Rosalia, and receives a cookery lesson from a real-life duchess. At home he cooks Marsala chicken, a Sicilian classic served in UK bistros since the 1960s
More details for Rick Stein's Long Weekends, Fri 5, 7:00 pm
About Rick Stein's Long Weekends
Add to Favourites