The Sportsman

An inn has stood here since 1642 and The Sportsman’s reputation continues to bring diners from across the country to this windswept spot by the sea wall. The Thames Estuary provides wonderfully fresh fish and oysters, and the adjacent marshes, woodlands and soils provide meat, game and vegetables. While the place has a comfortingly traditional feel, the dishes mix old favourites (like pot-roast pork loin) with newer ideas. The cooking is assured and satisfying, with seamless flavour combinations and an understated level of complexity. Wooden cabins in the garden are available for a peaceful night's rest.

1. Self-Sufficiency and Local Sourcing

• Chef Stephen Harris is a champion of local sourcing and self-sufficiency.
• He bakes bread, cures fish, churns butter, and even produces his own sea salt.

2. Unconventional Dining Experience

• The restaurant does not have printed menus; instead, they use blackboards to display the menu options.
• Guests are expected to order at the bar, adding to the pub-like atmosphere.

3. Unique Food Offerings

• The restaurant serves a variety of dishes that showcase local and seasonal ingredients, such as Whitstable oysters, thornback ray, and braised turbot.
• The menu is designed to be flexible, with options for both meat and seafood lovers.

Tasting Menus

• Daily 5-course tasting menu: £120
• Full tasting menu (book in advance): £150

A La Carte

• Salt baked celeriac, apple and fresh cheese: £18
• Slip sole grilled in seaweed butter: £22
• Local oysters: £25
• Roast saddle of lamb with mint sauce: £35
• Roast chicken with sausage and truffle cream sauce: £32
• Thornback ray with brown butter, cockles and sherry vinegar dressing: £38
• Braised turbot with mussel and bacon tartare: £40