Rick Stein gives update after saying he's 'not going to last much longer'
Rick Stein offered a career update tonight after admitting he 'wasn't going to last much longer'.
The TV chef admitted in a recent interview that he had underwent a heart operation and has since recovered. Whilst he says he feels "tremendously optimistic" about life going forward, he did say that he knows he doesn't have much time left, given his age and health. However, he said he doesn't "trend to ponder too much about how little life he's got left".
During a chat on The One show with hosts Alex Jones and Jermaine Jenas about his new project, he said: "I'm doing a little theatre tour up and down the country. I'm quite good at holding an audience. I just tell stories about what it's like doing TV programmes and sometimes the crew appear in my shows and people like that. It's bringing people in to what it's like working on a TV show."
Rick Stein opened up about his health (SWNS)Speaking about his future in a recent interview, Rick admitted: "But to be honest, having had the operation and recovered, the improvement in my health has left me tremendously optimistic.
"Even though at my age and with the normal realities of life I'm not going to last that much longer, I think as long as you've got your health and you're optimistic generally and enjoying your life, you don't tend to ponder too much about how little life you've got left."
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As he discussed his Cornish restaurant, he said that, despite a reported pre-tax loss of £347,000 in 2022, the business was still healthy. He shared: "I mean, that's a ridiculous thing. I can't remember why we were supposed to have made a loss, but we didn't - it was only part of the business. We're making profits but, crikey, it's hard work at the moment.
"We got clobbered with gas prices. We had to commit [to a price] at the beginning of that year and we thought we'd got it right but we hadn't. We're not going to go bust, but it's not a great time to have a business."
Discussing how hard it can be to get staff for his business and other restaurants, he added: "The problem with restaurants - unless you're someone that's been on TV or has Michelin stars - is how do you get young talented people to come and work for you? In the early days in my place, something like 25 per cent of the chefs were good. The rest were probably not going to end up being chefs and would do things like put sugar in your boiled potatoes, you know? It would drive you nuts."
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