Nathan and Paul cooked a six course fine dining meal, after demonstrating two dishes featuring on the menu for the night. Each course was matched with a superb wine by Damon Little.

Monday night in winter in Rock and second-home-syndrome means you’d be more likely to catch a glimpse of a flip-flopped zombie in a ghost town than walk into a restaurant buzzing with life, a film crew and three of the UK’s top chefs (Paul Ainsworth was a guest). But this is exactly what greeted us as we stepped out of the north coast cold and into the St Enodoc Hotel, the epitome of high-end seaside chic…….Read more

The penultimate Master Class dinner of 2011 saw Tom Kerridge bring his Two Michelin Star pub dishes to The Seafood & Grill. Nathan demonstrated his Cornish Rarebit using Davidstow Cornish Crackler Cheddar, and Tom demonstrated his Crème Brûlée which was accompanied by an oak aged ale. During the evening guests were treated to an insight in to the world of cheese making by Davidstow’s Head Cheese Grader Mark Pitts-Tucker. Guests had a chance to sample some five year old Davidstow Cheddar, exclusively served to guests of the evening as well as having a wine matched to every course by Sommelier Damon Little.

Tom Kerridge & Nathan Outlaw Master Class Menu

with accompanying wines

 Canapes

Smoked Fishcake, Chive & Crackler Mayonnaise

Mackerel & Red Pepper Tart

Inflorescence Blanc de Noirs Brut NV, Cédric Bouchard, Champagne, France

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Port Isaac Crab Scotch Egg

Water Cress & Shallots

Saint Bris Vieilles Vignes 2009, Les Temps Perdus, Burgundy, France

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Truffle Pork Terrine

Dill, Pickles & sourdough

Ataraxia Chardonnay 2009, Kevin Grant, Hermanus, SA

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Char Grilled Monkfish Tail

Pumpkin & Salami Dressing

Côtes du Jura 2009, Julien Labet, Jura, France

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Shin of Beef

Carrot & Shin Sauce

Lalande de Pomerol 2006, Château Haut-Goujon, Bordeaux, France

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Cheese

’5 year Old Crackler’ and Cornish Rarebit with Pear & Cider Chutney

Sparkling Red 2010, Camle Valley, Cornwall, UK

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Vanilla Crème Brûlée

Innus & Gunn Original, Scotland, UK

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.

For the second Master Class of the Seafood & Grill Master Class Season 2011 Nathan was joined by Michael Caines (MBE). The only two chefs in the South West to hold two Michelin Stars cooked a six course tasting menu for guests. Accompanying wines were matched to the evening’s menu by Nathan’s sommelier, Damon Little. Daphne Skinnard (BBC Radio Cornwall) led a question and answer interview with the chefs just before they demonstrated two of their dishes. The Master Class was streamed live from our website for viewers at home wanting to get a closer look at two of the UK’s greatest chefs in action.

To see the menu from the evening and for some behind the scenes pictures click here

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.

Nathan Welcomed Michael Caines to celebrate South West produce by cooking a six course tasting menu. With Live interviews and demonstrations the chefs showcased their skills and talked of their commitment to cooking at the top whilst balancing a successful business. With beautiful wines to accompany each course selected by our sommelier Damon Little the evening was truly unforgettable. A special treat for all guests was the Dom Ruinart 1996 champagne served with the cheese course.

All the action was streamed live from our website for all of those at home wanting to watch the masters at work. Stay tuned for the Tom Kerridge Master Class being live streamed on Monday 5th December at 6pm, where you will have the chance to win 2 tickets to the next Master Class.

Michael Caines & Nathan Outlaw Master Class Menu

with accompanying wines

 Canapes

Pickled Herring on Treacle Bread. Ham Hock & Piccalilli Croquette

NV Ruinart Blanc de Blancs Champagne, Reims, France

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Monkfish Scampi

Tartare Sauce

Te Koko 2008, Cloudy Bay, Marlborough, New Zealand

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Terrine of Winter Vegetables

Caramelised Hazelnuts, Mushroom á La Grecque, Truffle Vinaigrette & Buttervilla Salad

Roussette de Savoie 2009, G. Berlioz, Savoie, France

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Brixham Scallops

Caramelised Cauliflower Purée, Sweet Raisin Vinaigrette & Cumin Velouté

Dr. Heger Ihringer Winklerberg Grauer Burgunder GC 2009, Baden, Germany

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Saddle of Devon Venison

Braised Belly Pork, Chestnut & Fig Purée

Langhe Rosso 2000, Poderi Luigi Einaudi, Piedmont, Italy

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Cheese

Cornish Blue with Quince Chutney. ’5 Year Old’ Davidstow Rarebit with Pickled Celery

Dom Ruinart 1996 Champagne, Reims, France

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Warm Bitter Chocolate

Salted Caramel Ice Cream, Pistachio & Orange

Malamado Malbec 2008, Familia Zuccardi, Mendoza, Argentina

For more Master Classes click here

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 Snack Canapes

Deep Fried Porthilly Oyster, Oyster Mayonnaise, Cornish Rarebit

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Cuttlefish Croquettes

Caper Mayonnaise

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Beetroot Cured Salmon

Inspired by Smoked Salmon – Hix Cure @ Soho

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Fillet of Silver Mullet

Woodland Mushrooms

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Pork Mixed Grill

Inspired by Mixed Grill of Pork @ Hix Oyster & Chop House

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Sea Buckthorn Blancmange

‘Sea Buckthorn Fizz’

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Treacle Tart

Clotted Cream

Inspired by Shipwreck Tart @ Hix Oyster & Chop House

For more Master Classes click here

Watch the highlights

The Menu

Scallops

Pumpkin Puree & Candied Walnuts

Macon Solutre-Pouilly “Sur le Mont” 2007, Domaine Chevaux, Burgundy, France. Sponsored by Wadebridge Wines

Salt Ling

Squid & Porthilly Mussel Stew

Terras Gauda ‘O Rosal’ 2009, Bodegas Terras Gauda, Galicia, Spain. Sponsored by Ellis Wharton Wines

Slow Cooked Veal

Potato Gnocci & Parmesan Cream

Tahbik Marsanne 2007, Nagambie Lakes, Victoria, Australia. Sponsored by Wadebridge Wines

Char Grilled Monkfish

Brown Shrimps, Lemon & Fennel Carrots, Dill & Caper Dressing

Cheverney 2009, Clos du Tue Boeuf, Tourraine, Loire, France. Sponsored by Wadebridge Wines

Pain Perdu

Candied Ginger & Blood Orange Sorbet

Vin de Constance 2005, Klein Constantia, Constantia, S.A. Sponsored by Ellis Wharton Wines

Vanilla Cheesecake

Rhubarb & Frozen Yoghurt

Pinot Noir Beerenauslese 2006, Hemlut lang, Neussiedlersee, Austria. Sponsored by Ellis Wharton Wines

Click here for more Master Class events

Read more

On 21st March 2011 Nathan welcomed Mitch Tonks from The Seahorse in Dartmouth, and Tim McLaughlin-Green from Sommeliers’ Choice to join him for an evening displaying the many wonders of seafood and wine. Nathan and Mitch demonstrated two of the six dishes cooked for guests and were quizzed on their philosophy of seafood and cooking by Daphne Skinnard from BBC Radio Cornwall.

Each course was accompanied by a fine wine, chosen and supplied by Tim, a good friend and wine supplier to Mitch. Tim delivered a talk on each wine and the art of matching wines with food.

Click here for more Master Class events