Nathan and Tom Kerridge went to work cooking a six course tasting menu for 45 lucky diners. Nathan demonstrated the perfect Cornish Rarebit made using Davidstow Crackler extra mature cheddar, and Tom demonstrated his classic crème Brûlée.
Following the success of his first book, ‘Nathan Outlaw’s British Seafood’ since its UK publication last May, Nathan is soaring across the pond to New York on Tuesday, 9th April for its American launch under the revised US title of ‘Nathan Outlaw’s Modern Seafood’. To celebrate the official launch, Nathan is delighted to be the
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Since last writing, a lot has happened. In fact, I can’t believe how much I’ve managed to pack into the last couple of months! I suppose one of the most exciting things was going out to New York with Pete Biggs to cook at April Bloomfield’s John Dory at The Ace Hotel, marking the launch
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