**PLEASE DON’T BE CONFUSED: OUR FIRST 94 EPISODES ORIGINALLY AIRED ON OUR FORMER HOST NETWORK, AND STILL FEATURE THEIR STATION ID’S AND ADS. BUT ANDREW TALKS TO CHEFS HAS BEEN AN INDEPENDENT PODCAST SINCE 2019, AND WE’VE NOW AIRED SEVERAL HUNDRED EPISODES, AND COUNTING! SO … THE ONLY CURRENT, COMPLETE, AND OFFICIAL SITE FOR THE PODCAST IS ANDREWTALKSTOCHEFS.COM (PLEASE VISIT AND BOOKMARK), WHERE YOU CAN FIND ALL EPISODES, ANDREW’S MUSINGS, NEWS ABOUT PERSONAL AND VIRTUAL APPEARANCES, AND RELATED INFORMATION. THANKS!**
Before he became a chef and turned The Sportsman in Seasalter, Kent, into a Michelin-starred destination restaurant, Stephen Harris was a punk rocker, history teacher, and financial advisor. Though he didn't discover the pro kitchen until he was nearly 30, this self-taught talent has taken his ideas of food as an expression of terroir and created what the National Restaurant Awards deemed the best restaurant in the UK in 2016 and 2017. While in New York City to promote his new cookbook (also titled The Sportsman), Stephen joined us to describe his unusual path and tell us all about the evolution of his style, his restaurant, and his book.
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
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Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!