A man who wholeheartedly embraces his surroundings, environment, seasons, and producers. 'Stephen Harris is one of the greatest British chefs cooking today.

I cannot wait to get to The Sportsman again, but know that I can at least bring a taste of one of my favorite restaurants in the world into my home kitchen now that I have this book.' - Daniel Humm The food has such a sense of place, is incredibly soulful, and the recipes in this book easily translate to the home. Just a short drive outside London it's a must visit and truly transportive. 'I absolutely love this restaurant - it is unpretentious, simple, warm, and delicious. If you don't already, this book will make you want to visit as soon as possible.'- Corey Lee, Benu Whether you're a cook, avid diner, or fan of good stories, there's much to learn from Stephen Harris and his recipes. ' The Sportsman is a fascinating peek into the mind of someone who paved his own way and created a personal style infused with the region's rich culinary heritage. He was confronted with the sight of beautiful Jersey cows, grazing contently on lush, verdant grass. He drove there and met a nice lady called Rosemary Sergeant who showed him round. He resolved to seek it out.Īfter landing a head chef’s job in Kent, he visited the farm listed on the side of the tub of cream: the White House farm in nearby Biddenden. It was vividly redolent of its rural origins - “farmyards, iron and roses.” He was told the cream originated from a farm in the Weald of Kent. He had never tasted such delightful dairy produce. Harris gone on to create one of Britain's greatest restaurants, The Sportsman, yet at this point he was a disillusioned financial consultant, treating himself to a meal at the Bibendum restaurant in London - and the cream in question? It was raw Jersey. In the early 1990s, Stephen Harris had a plate of fruit tart and cream which would have the same life-changing effect on him as punk rock had. Here’s how a simple, unadulterated dairy product changed the way the award-winning chef Stephen Harris cooked The recipe features heavy, double cream The Sportsman’s winning ingredients: Cream Grilled plums with plum stone ice cream and brioche, as featured in The Sportsman.

Grasses by Stephen Harris