In The Sportsman at Home, Stephen Harris welcomes us into his kitchen in Whitstable to discover his favourite ingredients, and show us how to apply the simple ethos of his iconic restaurant to home cooking. The Sportsman is nothing short of an institution. Now in its 25th year, Stephen Harris took over a rundown pub on the Kent coast in 1999 and turned something ordinary into something extraordinary with his pared-back style of cooking, earning (and retaining) a Michelin star, as well as being named the UK’s best restaurant multiple times. It’s a cult classic both adored by professionals from all over the world, and a truly beloved, unpretentious local. Organised into chapters by occasion – Baking and Making, Posh Dinners, Not So Posh Dinners and Christmas, to name a few – Stephen captures the imagination for simple cooking with his love of seasonal, local produce, and scholarly, much-lauded approach to putting flavour first in the easiest, most effective ways. With dishes such as Welsh rarebit, cream of tomato soup, pork chop with charred leeks and tart tatin with vanilla ice cream, Stephen reintroduces familiar favourites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen’s inspiration, as well as essays on ingredients, life in the kitchen and his journey to ground-breaking techniques, The Sportsman at Home is a true celebration of simple food at its very best, from one of the most respected chefs in the UK.
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