Nathan demonstrates his Davidstow Crackler and Rosemary Foccacia recipe. Using Davidstow Crackler cheddar Nathan gives a Cornish twist on an Italian classic.
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Mark Hix Master Class
Nathan Outlaw welcomed Mark Hix to kick start the Seafood & Grill Master Class Season 2011. With live interviews, demonstrations, and a six course tasting menu matched with wines. The demonstrations and interviews were live streamed online from our website to viewers at home wanting to watch the chefs at work. The Menu Bar
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Hand Dived Scallops with Herb Mayonnaise
Preparation: 25 minutes Cooking: 5 minutes Ingredients (serves 4): 12 medium – large Hand Dived Scallops 2 Free range egg yolks 25g Rocket 25g Parsley 25g Parmesan 5g Dijon mustard 20ml White wine vinegar 300ml Rapeseed oil (plus a little for cooking) Hand dived scallops are something very special. Not only are they
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