Chef Stephen Harris with The Sportsman at Home
Thursday 6th November
Topping & Company Booksellers of Bath, York Street, Bath, Somerset BA1 1NG
6.30pm
7pm

An evening with chef Stephen Harris, a somewhat anarchic figure in the food world whose pub, The Sportsman has become a mecca for travelling chefs and restaurateurs, including Noma’s Rene Redzepi.
The Sportsman is nothing short of an institution. Now in its 25th year, chef 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. 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. With chapters covering ‘Dinner’, ‘Nostalgia’, ‘Christmas’ and ‘An Ode to Cream’, Stephen captures the imagination for simple cooking with his love of seasonal, local produce. Including dishes such as Pork Chop with Charred Leeks, Coq au Vin, Cream of Soups and Blackcurrant and Almond Tart, Stephen reintroduces familiar favourites, made simpler, and much better. With stunning location photography of the Kent landscape that serves as Stephen’s inspiration, 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.
Self-taught chef Stephen Harris opened Michelin-starred The Sportsman in Seasalter, Kent, in 1999. It has been crowned National Restaurant of the Year multiple times. His first book, The Sportsman, won Guild of Food Writers, Andre Simon and Fortnum and Mason awards. Stephen is also the Executive Chef of Noble Rot.
Talk, Demo & Tastings