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 guest chef at April Bloomfield’s New York restaurant, the John Dory Oyster Bar, based at the Ace Hotel. For this exclusive event, Nathan and April are creating a special seafood tasting menu together, into which Nathan will incorporate dishes from his book including a scallop tartare, and squid with pork belly, satsuma, fennel, and squid-ink mayonnaise.

Having met in London when April was promoting her first book, Nathan and April share a passion for cooking fantastic quality produce and combining flavours with simplicity at the heart of their dishes. April’s John Dory Oyster Bar provides the perfect setting for this one-night only event, which sees Nathan cooking in America for the first time.

Whether you are already in the area, or due a last-minute holiday, this is one event not to be missed!  Limited reservations are currently still available by contacting nathanoutlaw@thejohndory.com

Find out more about April Bloomfield here.

We are delighted to announce that on 2nd October 2012, Outlaw’s at the Capital opened in London, giving our Cornish-based, seafood-championing Nathan Outlaw a London outpost for the first time in his celebrated career.

Outlaw’s at the Capital offers a fantastic value set menu in addition to the a la carte choice at lunchtime, with a tasting menu and the la carte choice on offer in the evening. For anyone peckish in between or looking for an excuse to treat friends, Outlaw’s at the Capital prepares a devine afternoon tea, perfect after a busy day in the city.

The kitchen is overseen by head chef Pete Biggs, who has worked alongside Nathan for ten years. The menu focuses on simply prepared, ecologically sound Cornish seafood as well as having access to sustainable catches from elsewhere in the UK.

The team are settling in seamlessly at the Capital to create one of the city’s best fish restaurants, located in the refurbished dining room that over the years has housed the hotel’s acclaimed eponymous restaurant.

Bookings can be made either online or directly through the Capital Hotel on 0207 589 5171.

Outlaw’s at the Capital, Basil Street, Knightsbridge, London SW3 1AT

Nathan Outlaw and his team have once again been named in the top ten of the Good Food Guide UK, holding on to fifth place, after claiming the position last year.
The Good Food Guide 2012, due for publication on 8th September 2011, announced its top ten restaurants earlier this week. Nathan says “I am extremely proud of the team for their commitment and focus, and grateful to our customers for the great feedback which contributes to the success of both restaurants. It just goes to show if you work hard and are patient, good things will come your way.”

Nathan recently joined the Great British Chefs app for iPhones and iPads.

Twelve of Britain’s most celebrated chefs have come together to connect food lovers with stunning recipes. Putting 180 dishes in the palm of your hand, the app gives users access to three customisable five-course menus from each chef, which they can either follow in full or use to make a bespoke menu of their own. The app is bursting with tips, videos, wine pairings, and a shopping list tailored to whichever dishes users want to make.

Restaurant Nathan Outlaw at the St Enodoc Hotel in Rock, Cornwall, has been awarded two Michelin stars in this year’s Michelin Guide for Great Britain & Ireland. Outlaw, long-since tipped for two stars by Michelin, was the most high-profile award in England. In addition, five new one Michelin stars have been awarded in England, outside London.

In a press statement, Nathan Outlaw, who is currently on holiday, said:

“It’s a real honour to be recognised for what you do day in, day out. This is, of course, testament to the incredible local ingredients I have available to me. If I didn’t have such fantastic suppliers, I wouldn’t be in this fantastic position.”

Commenting on Nathan Outlaw’s promotion to two Michelin stars, former guide editor Derek Bulmer, who edited the current edition, said:

“We’ve been following Nathan for 10 years. He has settled finally, and made Cornwall his home. He has a particular flair with fish, raises quite simple dishes to new heights. He doesn’t overcomplicate. He knows when a dish is finished.”

At Exeter’s Food & Drink Festival, Nathan Outlaw keeps his nerve after 10 taxing questions.