How do we define sustainable gastronomy? It is said that restaurants sourcing ingredients responsibly, promoting local and ethical produce, preventing food waste, using seasonal ingredients, removing non-recyclables from their supply chains, focusing on local and plant-based menus, and addressing ethical and well-being issues are among the most innovative.

In this episode, I sit down with Stephen Harris and we discuss the challenges the industry faces, share success stories, and growl with anticipation as he describes a recipe. This episode highlights his close connection to his environment, refining his recipes for homemade products by making and serving his own butter and sea salt for the first time. I listen in awe as we discuss his menu and the unusually plentiful and distinctive surroundings.

We briefly cover the surge in international PR for chefs over the past decade, glamorising the profession, creating television subgenres and celebrity chefs, and paving the way for self-proclaimed Instagram food critics and "foodies." But for me and what distinguishes Stephen from the rest is​ that he is one of the originals and has a humble manner. It is here that I learn more about his highly regarded larder located right on his doorstep, where the sea, salt marsh, and fields interconnect, which saw a menu based exclusively on the produce which has made waves both nationally and internationally.

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