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Privacy NoticeCelebrity chef Rick Stein has candidly opened up about his mortality, confessing to The Times that he doesn’t think he’s going to “last that much longer” following a life-saving heart operation. At 77, Rick reflected on his brush with death, revealing he had been grappling with the thought of dying “big time” after experiencing breathlessness for years before being warned that he needed surgery to survive. The culinary star underwent the crucial procedure in 2022 at the Royal Brompton Hospital when his cardiologist discovered his aorta was deteriorating. Although medication could postpone the inevitable, it was clear that an operation was necessary. Rick recalled the moment his doctor made it clear: “And then, a bit over a year ago, he said, ‘You’re going to have to have the op.'” Rick also touched upon his personal life, discussing the impact of his manic depressive father and expressing gratitude towards his second wife Sarah Burns for her support.
The culinary star underwent heart surgery in 2022
(Image: (Image: Getty))
Post-surgery, Rick is feeling a surge of optimism, stating: “But to be honest, having had the operation and recovered, the improvement in my health has left me tremendously optimistic.”, reports the Express. Despite acknowledging the finite nature of life, especially at his age, Rick maintains a positive outlook: “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.” In business news, Rick mentioned that his Cornish restaurant is doing well despite a financial setback in 2022, where it reported a pre-tax loss of £347,000 compared to a profit of £3.7 million in the previous year. He disclosed: “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.” Discussing overheads, he shared that the price of fish and fuel posed significant challenges: “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.” He also emphasised resilience, stating: “We’re not going to go bust, but it’s not a great time to have a business.” On the topic of staffing in the industry, Rick lamented: “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.”
Rick is worried about the price of fish and fuel
(Image: BBC)
He also recounted past frustrations, saying: “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.” Known for his food empire that includes numerous restaurants, retail outlets, hotels in Britain, and engaging cooking shows, Rick has created a remarkable footprint in the culinary world. When he’s not in the spotlight, he enjoys splitting his time among bustling London, the peaceful Cornish coast, and the warmth of Australia. With an offer of exquisite dining and must-have cookbooks, Rick is applauded for his impressive collection of coastal eateries, particularly those nestled in the charming town of Padstow in Cornwall. The culinary maestro and his wife Sarah usually divide their time between the sunny climes of Australia and their UK home. Many of hisTV series have showcased his own residences, including his seaside haven in Padstow.Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnIn the News
