Tonight is our last service of the year, a fairly momentous occasion arriving surprisingly quickly, with all of us in a genuine state of shock at how fast this year has gone. It is cliché to say so, but it literally does just feel like the other day when we were fresh faced and raring to go in February (I believe it is just the fresh faces that have wrinkled slightly since!)
As we bubble wrap the restaurant for our Christmas closure, peel our apprentices from their worktops ready for a well earned break and as the walls shiver with excitement in anticipation of a little top up on the Farrow and Ball, we wistfully reminisce about how much joy and real fun we have had this year from serving fantastic dishes and receiving such lovely guests.
Our great local suppliers have done us proud again with stunning fish and accompaniments with magnificent flavours bursting through as they arrive straight from the just down the Cornish lanes into our kitchen. From the great selection of dishes this year, a personal favourite that floored me upon first taste has to be the Brill with Ham Hock and Tartare Sauce, an incredibly refined and flavoursome adaptation of the perfect comfort food, a dish which I feel has Cornwall and its traditions right at its heart.
Throughout the year, it has been wonderful to catch up with our regular guests and welcome new ones into the RNO family. Whatever the occasion has been – birthday, anniversary, Tuesday (!), we have loved every minute and thank everyone who has supported us this year.
We hope to welcome you in 2012 to our beautiful bubble of Nathan and the team’s brilliant cooking and the fantastic restaurant setting overlooking the Camel Estuary. From the menus currently being devised in the kitchen, it looks to be another exciting season of fine food and superb wine. In the meantime, we send our best wishes to you for a very Merry Christmas and Happy New Year from all of the Outlaw Team!
