Few take are as deeply engaged with their local cuisine as Stephen Harris. The punk rocker, turned history teacher, turned financial professional, turned proprietor-chef, grew up a few miles from the Sportsman, his acclaimed pub-turned-restaurant on Britain's Kent Coast, which Harris bought in 1999.
Rather than distance himself from his surroundings and fare, Harris immersed himself in them. The self-taught chef waded out into the shallows to collect his own sea salt, churned local milk into butter, and developed an incredible menu from his regions cuisine, to win over nearby farmers, dairies and fishermen, as well as distant, metropolitan critics.
Restaurant magazine editor Stefan Chomka described Harris as "one of a handful of UK chefs to practice genuine terroir cooking down in the Kent estuary," while Daniel Humm of New York's Eleven Madison Park says,"I absolutely love this restaurant - it is unpretentious, simple, warm, and delicious." By remaining on his home turf, Harris has turned the Sportsman into a world class restaurant.