Waitrose is introducing a seafood collection developed with chef and restaurateur Rick Stein, with the core range scheduled to launch on 7 October 2026.
According to reports in The Grocer and Grocery Gazette, the collection is Stein’s first supermarket range and includes six year-round products alongside three festive additions arriving later in the year. www.thegrocer.co.uk
What Is in the Rick Stein With Waitrose Range?
The collection includes British hake en papillote, Scottish Loch trout en papillote, panko white fish gratin and monkfish and whiting Indonesian curry.
Other products include Shetland mussels with XO sauce and Cornish sardines. The selection combines straightforward seafood dishes with options intended for more indulgent meals at home. www.grocerygazette.co.uk
For shoppers, the appeal will depend on the individual dish rather than the chef’s name alone. Portion size, preparation time and the accompaniments needed are useful details to consider when deciding whether a product suits a weekday meal or a weekend dinner.
Where Will the Collection Be Available?
Grocery Gazette reports that the range will be available through 210 Waitrose stores and online.
Reported prices run from £6.50 for the mussels and sardines to £16 for the monkfish and whiting curry. The panko white fish gratin is listed at £14. www.grocerygazette.co.uk
Customers should check local stock and current product listings before making a special trip. Availability across a selected group of stores does not mean every branch will carry every item.
When comparing prices, check how many people each pack serves and whether the meal requires additional sides. A pack price on its own does not show the full cost of dinner.
Packaging Designed for Cooking Fish in Paper
One feature highlighted in the launch coverage is the use of en papillote packaging for the hake and trout.
The packaging is designed to allow the fish to steam-cook while enclosed in paper. The Grocer reports that Waitrose presents this as one of the range’s product innovations. www.thegrocer.co.uk
Shoppers should follow the cooking instructions on the specific product rather than assuming that every dish in the collection uses the same method. Preparation requirements can differ between products, even within one range.
Festive Products Will Arrive Later
The full collection will not be available from the first launch date.
Grocery Gazette reports that smoked salmon is scheduled to arrive from 25 November, followed by Thermidor shells and a festive en croute product from 18 December. www.grocerygazette.co.uk
That distinction matters for anyone planning a Christmas menu. The October launch concerns the core collection, while the seasonal additions have separate release dates.
What to Check Before Buying
Before choosing a dish, review its serving information, ingredients, allergens, storage requirements and cooking instructions.
The collection offers a new option for shoppers interested in prepared seafood meals, but personal preferences and practical details will determine which products work best for a household.
Readers can find further food, drink and lifestyle coverage on FEAST Online Magazine.