Stephen Harris is chef/patron of The Sportsman in Seasalter. The restaurant has held a Michelin Star since 2008 and as its reputation spread it steadily moved up the countries ‘best of’ lists. In 2016 and again in 2017 it was voted the UK’s Best Restaurant. A remarkable feat for a ‘grotty run down pub by the sea’ and a self-taught chef.
Harris uses the best ingredients available in the immediate land surrounding the pub and its seaside environs – the salt marsh lamb is sourced from the farm adjacent to the farm next door which supplies the pork; sea beet, sea purslane and gutweed is plundered from the shore and the salt is sourced from the grey sea that often peels the paint off the front of the seaside pub.
The sticky carpet boozer was soon transformed into an internationally acclaimed restaurant serving innovative regional cuisine and a cult following around the world.
In September 2017 stephen Harris’ long awaited book The Sportsman was published by Phaidon. It received critical acclaim and has since won the Food Book of the Year at the Andre Simon Awards and the Cookbook of the Year at the Fortnum and Mason awards.