Phaidon is to publish the "long-awaited" debut cookbook from self-taught chef Stephen Harris, founder of Kent-based pub The Sportsman.
The publisher holds global right to the book, which tells the story of the The Sportsman’s transformation from "sticky carpet boozer" into an "internationally acclaimed restaurant serving innovative regional cuisine and a cult following around the world". It also tells the story of Harris’ own transformation from financial advisor to self-taught cook to "world renowned" chef with a reputation for his pared back style.
The "simple, stylish" recipes "epitomise all that is great about British cooking", the publisher said.
The book will showcase 50 of the Whitstable restaurant's classic dishes including Slip sole in seaweed butter, Mussel and bacon chowder and Pork belly and apple sauce. The recipes are divided into six chapters that follow Harris’ concept of the Kentish terroir: The Sea; The Salt Marshes; The Farms; The Woodlands; The Gardens and The Orchards. Essays by Harris introduce each of the sections, emphasising the significance the surrounding area has on his cooking and approach to food. A section on ‘The basics’ includes recipes for the Homemade butter, Seaweed butter, Focaccia, Parsley purée and Spinach purée served at the restaurant.
Phaidon will publish on 25th September 2017 priced at £29.95.
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