The Sportsman by Stephen Harris

  • Rockpool (page 94)

    from The Sportsman The Sportsman by Stephen Harris

    • Categories: Stocks; Main course
    • Ingredients: turbot bones and trimmings; leeks; celery; onions; fennel; parsley; bladderwrack seaweed; whole star anise; cockles; oysters; winkles; white crab meat; sea purslane; sea beet; wild rose petals; dried seaweed; egg whites; scallop roe; red chillies; powdered ascorbic acid
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Reviews about this book

  • Eat Your Books by Jenny Hartin

    The author strikes the perfect balance with a great story, profiles of the area and his team, stunning photographs and elegant recipes.

    Full review
  • ISBN 10 0714874957
  • ISBN 13 9780714874951
  • Linked ISBNs
  • Published Sep 22 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017

For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics.

From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.

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