Description
Stephen Harris took over a rundown pub on the Kent coast in 1999. Today, The Sportsman has a Michelin star and has been named the UK’s best restaurant multiple times yet it remains a beloved and unpretentious local.
Here, Stephen demonstrates how to put flavour first in the easiest, most effective ways, in dishes such as cream of tomato soup, cottage pie and tart tatin with vanilla ice cream – familiar favourites, made simpler and much better.
Features location photography and essays on Stephens life in the kitchen.
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