The Last Supper

For our last evening we ate at the famous 'The Sportsman' at Seasalter (see extras). This is an unpretentious Gastropub, with one Michelin star and was one of the best meals I have had for a very long time. Its executive chef Stephen Harris along with his brother Philip, say that most of his ingredients are visible from the pub itself: salt marsh lamb and pork from a local farm, foraged ingredients from the marsh, home-cured pigs, home-churned butter, even homemade sea salt!