HE may be approaching 70, but Dorset restaurateur Rick Stein is showing no sign of slowing down.

His latest venture is the launch of gastronomic film nights with the Pop-Up Picture Company which creates unique food and film experiences in stunning locations.

Entitled Rick Stein’s Sunset Cinema, the event will debut at Buckinghamshire’s historic Cliveden House from June 21.

The cinema will also ‘pop up’ at Chewton Glen Hotel in the New Forest from July 9. Located on the edge of the New Forest, Chewton Glen was built in the eighteenth century and has over 139 acres of parkland, woodland and gardens and is only a stone’s throw from the Solent coast.

The event follows the sell-out success of the Pop-Up Picture House’s run of movie screenings in Marlow with two-courses of indulgent comfort food created by two Michelin-starred chef, Tom Kerridge which was served to cinema-goers throughout the movie.

In the grounds of Chewton Glen, guests can expect a suitably summery menu of seafood dishes curated by Rick Stein who owns a restaurant in Sandbanks in Poole.

The menu will use the finest seafood and produce, sourced from Rick’s trusted suppliers and the local area where possible and will include diverse tasty menus featuring lamb, a vegetarian option and plenty of Rick’s signature seafood dishes.

Rick added: “I’ve always loved going to the cinema, but sometimes I just love making myself something delicious to eat, putting on a great movie and settling down for the evening.

"The Pop-Up Picture Company is a perfect combination of all these elements – that great cinema atmosphere, with dinner served to the comfort of your sofa and the added bonus of simply stunning locations. I’m really looking forward to the summer.”

With a different classic film to be screened each evening, both venues will provide an idyllic backdrop for a unique, al fresco summer evening of fun, food and film, to be shared in comfort with family and friends.

Tom Kerridge, one of the four friends that initially came up with the Pop-Up Picture House concept, is delighted the culinary movie experiences are continuing.

To celebrate his ongoing involvement in the project, Tom’s famous ice cream will be served ‘usherette style’ at each screening, carrying on the tradition from the Pop-Up Picture House.

He explains: “We were absolutely blown away by the demand for the event in Marlow and now want to share this with people in more unique and diverse venues.

"Rick is one of my all-time food heroes and to have him on board for the summer launch is phenomenal. What a great way to make a special occasion out of a trip to the cinema.”

Following Rick Stein’s Sunset Cinema, the Pop-Up Picture Company is gearing up for an eclectic programme of events held in various locations across the UK with more top chefs.

To find out more about the Pop-Up Picture Company events and to access priority bookings to the screenings, register at popuppicturecompany.co.uk.

Here are a couple of recipes from Rick Stein's Long Weekends to whet your appetite. Photography by James Murphy.

FANCY a taste of Rick Stein's weekend adventures? Try out this risotto recipe for a hearty vegetable dish.

Sicilian Fritella Risotto

Ingredients: 3 globe artichokes, Juice 1 lemon or 1tbsp white wine vinegar, 1-1.2L vegetable stock (see below), 40g butter

3tbsp olive oil, 1 onion, chopped, 1 clove garlic, chopped or grated, 300g Arborio or carnaroli rice, 125ml dry white wine, 200g fresh broad beans, double podded if not young (600-700g weight in pods), 200g fresh peas (about 600g weight in pods), Zest and juice 1/2 small lemon, 1/2-1tsp salt, 8 turns black pepper mill, 70g pecorino, freshly grated

For the vegetable stock: (Makes about 2L), 1 large onion, 2 large carrots, 1 head celery, 1 bulb fennel, 1 bulb garlic, Handful thyme sprigs, 3 bay leaves, 1tsp salt, 15g dried porcini mushrooms, 3L water

Method: To make the stock: Peel and slice the vegetables; you don't need to peel the garlic. Put everything in a large pan with the water and bring to the boil. Simmer for an hour, then strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.

When ready, prepare the globe artichokes. Remove the stem to within 1cm of the base. Peel off the outer leaves until you reach the pale-coloured centre. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and plunge into a bowl of cold water, to which you've added the lemon juice or vinegar to prevent it discolouring.

Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for five to 10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice, then start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes.

After about 12 minutes, in a separate pan, cook the artichoke wedges in boiling water for five to seven minutes until tender. Remove from the water and set aside. Add the broad beans and peas and boil for about three minutes, then drain. Add the cooked vegetables to the risotto and heat through.

Remove from the heat and stir through the lemon zest and juice, the remaining butter, salt to taste, pepper and half the pecorino cheese. Serve immediately with the rest of the pecorino cheese.

SOUTZOUKAKIA (Meatballs in tomato sauce with cinnamon & cumin)

(Serves 4)

For the meatballs:

500g minced beef

2 cloves garlic, finely chopped or grated

1 egg, beaten

1/2tsp ground cumin

1/2tsp dried oregano

2 slices stale white bread (about 100g), soaked in red wine and squeezed dry

1/2tsp salt

12 turns black pepper mill

3tbsp olive oil

For the tomato sauce:

1 onion, finely chopped

1 clove garlic, finely chopped

3tbsp olive oil

5cm cinnamon stick

1tsp ground cumin

1tsp sugar

150ml red wine

1tbsp tomato paste

500ml passata

1/2tsp salt

12 turns black pepper mill

Mix together all the ingredients for the meatballs except the olive oil and, with wet hands, mould into 20-24 rugby-ball shapes. Heat the oil in a frying pan over high heat and fry the meatballs until golden on all sides, or grill on a griddle pan if you like grill lines on the patties.

Make the tomato sauce by sweating the onion and garlic in the olive oil with the cinnamon stick, cumin and sugar until soft, about 10 minutes over medium heat. Add the red wine and bring to the boil, then reduce the heat to medium again. Add the tomato paste and passata, season with the salt and pepper and cook until slightly thickened, about 20 minutes.

Add the fried meatballs and simmer for 20-30 minutes with a lid on the pan until cooked through, adding a little water if the sauce is too thick.