Tom Kerridge & Stephen Harris in conversation


Sunday 14 October

Whitstable Castle

1pm-2pm, £12

Friends and culinary luminaries Tom Kerridge and Stephen Harris are two of the greatest chefs cooking in Britain today. They will be in conversation exclusively at WhitFood to discuss the stories behind their success from their humble beginnings to running their respective award winning Michelin star restaurants.

Stephen will also discuss his first book The Sportsman which features simple, stylish recipes that epitomises all that’s great about British cooking.  Showcasing his pared-back style, the book also features personal writings and memorabilia offering a rare insight into an extraordinary life whilst also sharing age-old and modern techniques to perfect 50 British classics.

Tom is known for his beautifully crafted food and big, bold flavours. His books include Tom’s Table, Best Ever Dishes, Proper Pub Food and more recently Lose Weight for Good and The Dopamine Diet which reveals the recipes that helped him lose eleven stone over the past three years. 

Stephen and Tom will be signing copies of their latest books after the event.



Tom Kerridge worked as a chef in restaurants across Britain before deciding to set out on his own, and take over a rundown pub in the quiet town of Marlow. He opened The Hand & Flowers with his wife Beth in 2005, and it went on to become the first pub in the world to acquire two Michelin stars. In 2014 he opened The Coach, his second pub in Marlow. As well as hosting his own BBC television series, Tom has recently been at the helm of the BBC’s Food & Drink and Spring Kitchen series, and appears regularly on Saturday KitchenGreat British Menu and MasterChef. 



Stephen Harris is the award winning chef at The Sportsman in Whitstable, winner of the UK’s best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London. The Sportsman, which has had its Michelin star since 2008 features a menu which is a loving ode to the history and agriculture of its surrounding area. Harris churns his own butter, makes his own salt, bakes his own bread and uses only the finest, freshest produce from local farms. Fish and seafood is sourced from the Thames estuary whilst other ingredients are grown in the small kitchen garden. 







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