Grasses by Stephen Harris5/24/2023 He was confronted with the sight of beautiful Jersey cows, grazing contently on lush, verdant grass. He drove there and met a nice lady called Rosemary Sergeant who showed him round. He resolved to seek it out.Īfter landing a head chef’s job in Kent, he visited the farm listed on the side of the tub of cream: the White House farm in nearby Biddenden. It was vividly redolent of its rural origins - “farmyards, iron and roses.” He was told the cream originated from a farm in the Weald of Kent. He had never tasted such delightful dairy produce. Harris gone on to create one of Britain's greatest restaurants, The Sportsman, yet at this point he was a disillusioned financial consultant, treating himself to a meal at the Bibendum restaurant in London - and the cream in question? It was raw Jersey. In the early 1990s, Stephen Harris had a plate of fruit tart and cream which would have the same life-changing effect on him as punk rock had. Here’s how a simple, unadulterated dairy product changed the way the award-winning chef Stephen Harris cooked The recipe features heavy, double cream The Sportsman’s winning ingredients: Cream Grilled plums with plum stone ice cream and brioche, as featured in The Sportsman.
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