Kent: Michelin star luncheon at The Sportsman


This Michelin star restaurant has been on my to-eat-list (yes, I have one of those…) for quite some time and I was thrilled when my Kent-based friends Helen and Pete suggested we go there for lunch together. We booked it several months before and finally went in May this year (sorry it’s taken me forever to do the write up!).


Quite unlike most other one star places The Sportsman is really relaxed and rustic. You place your order at the bar (while looking at the daily changing menu noted down on the black board next to it) and go sit down.


The food takes a similar approach and is really well prepared out of the best ingredients but with a rustic no-fuss approach. Which people love! Especially chefs, who vote this as their favourite restaurant year after year.


I obviously like the approach too, and from the get-go it’s pure perfection. The three different types of bread are all very good, the olives are of the buttery kind and the butter is just heavenly. A good start.


Pete and Helen are just as excited as I am, although they’ve been here before and Pete and I can’t resist the oysters, which were served two ways and both delicious!



It was only also Pete and I who ordered starters, but we shared them at the table. The terrine with mustard, pickles, grilled sourdough and crispy scratchings was so nice. Everything was just perfectly executed.


My tomato, burrata and pesto may look simple, but it was perfectly put together and had the best pesto I’ve ever tasted.


Helen had the beef and Yorkshire pudding which was pure perfection as well. Just look at that plate.


My pork was incredibly tender and was served with a deliciously fluffy mash and a mustard jus. Just perfect.


Pete had cod, again cooked to perfection, with asparagus and a delicious chorizo sauce. It’s classic food, but still with a few twists.


I was quite full after my pork but would not turn down pudding in a place like this and so ordered the rhubarb soufflé with rhubarb ripple ice cream. It’s was amazingly good. Strong but subtle flavours and the softest soufflé!



Helen’s warm chocolate mousse with with salted caramel and milk sorbet was equally dreamy and although familiar flavours, the fun texture is a great addition.


The whole lunch was really relaxed and cosy, with two well-behaved children, and such a treat! Afterwards we went out into the sunshine and down the beach to look for sea shells and fossils. Such a wonderful day – and lunch!

The Sportsman, Faversham Road, Seasalter, Whitstable, Kent CT5 4BP

Cauliflower terrine and parma ham

Every time I go back to Sweden I always end up bringing recipes back to London, one way or the other. Either scribbles on notes (from my mothers cookbooks) or from a magazine. Since we fly to and from Copenhagen (the closest larger airport to South of Sweden although it is in Denmark) I bought a few foodie magazines in Danish on our last trip.

The languages are related so it is not difficult understand recipes in Danish. 🙂 I found this recipe for a cauliflower terrine in Spis Bedre Magazine and I just had to try it. As usual I made a few changes to the recipe, using less gelatine and adding persillade for more taste.

I really enjoyed it, where as Christopher enjoyed the flavour but didn’t like the idea of cold cauliflower or the texture that much, so consider that before making it yourself. 🙂

Cauliflower terrine

1 cauliflower (ca 500 g)

200 ml milk

200 ml cream

a pinch of salt

zest from 1/2 lemon

2 tsp persillade

white pepper

2 gelatine leaves

To serve: parma ham and crema di balsamico

Put the gelatine in a bowl of cold water. Cut the cauliflower into smaller pieces, throw the stem away. Rinse and place in a sauce pan with milk, cream and salt. Bring to the boil and cook until the cauliflower is soft. Remove the cauliflower and place in a cling film lined loaf tin. Add lemon zest, persillade and pepper to the cream mixture. Take out the gelatine leaves and add them to, while stirring. Pour the mixture into the loaf tin. Leave to cool completely, cover and place in fridge over night. Serve with parma ham and crema di balsamico.