On Monday 15th April, Nathan welcomed Valentine Warner as an honorary Outlaw for an evening of culinary excitement. The evening, compered by Daphne Skinnard (BBC Radio Cornwall), delivered interviews, cooking demonstrations, a seven course meal, six different wines, one well placed cider, and Valentine’s vivacious character; a perfect concoction of delights for a memorable Master Class.

The evening commenced as normal with an interview with the chefs where Valentine, on talking about his career, revealed a professional life that began as an artist. However, it was so overshadowed by his passion for food that he could deny no more a clear calling for change. An accomplished catering career, three cookery books and two TV series later; some might say he made the right call! With a new book to accompany a new TV series in the making; who knows what Valentine Warner’s art pieces may have fetched had he not exchanged the paint brush for a knife all those years ago? However, one thing is for sure; Valentine Warner loves food!

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We were honoured to welcome Claire Clark as Nathan’s guest for their Master Class on Monday 18th March. As a world-renowned pastry chef, this was always going to be a phenomenal event for those with a sweet tooth but the sheer beauty, taste of the dishes and just how lovely Claire is still managed to exceed all expectations. Ever organised, Claire arrived two days early in order to crack on in the kitchen with Nathan for their joint menu, with all of our team ready and keen to assist. On the evening, Daphne Skinnard from BBC Radio Cornwall expertly hosted the Master Class as Nathan and Claire shared their experiences, views and news with guests before the cooking really got underway in the kitchen.

It was inspirational to listen to Claire’s experiences, having worked at such a high level in prestigious establishments such as the Ritz, as Head of Pastry at the eponymous three Michelin Starred restaurant The French Laundry in California and now as a consultant. Nathan and Claire share a love of the highest quality produce prepared and combined simply, to allow the flavours to speak for themselves. They both possess Read more

An Evening of Food & Beer

Nathan teamed up with Tom Kerridge of the Two Michelin Starred Hand and Flowers in Marlow, and Sharp’s Brewery in Rock, Cornwall for an experience to top off the year!

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Tom Kerridge of the Two Michelin Starred Hand and Flowers in Marlow and his head chef Aaron joined Nathan last Friday for a rather special Master Class. Having been such a hit last year we were delighted to welcome him back for another wonderful evening cooking a six course tasting menu with Nathan.

True to form Tom was both lovely and full of passion for British produce shown through his constant search for premium ingredients. He explained how this is epitomised by the duck he sources, bringing the breast and leg meat from separate suppliers to ensure the highest quality of each piece of meat. His rich and delicious dishes on the Master Class tasting menu were quintessentially Tom, showcasing the beautiful elements of each dish and marrying the flavours seamlessly.

Each chef demonstrated a dish to guests at the start with Daphne Skinnard, our host, chatting to Nathan as he cooked up his parsley soup with bacon and a salt cod scotch egg: a great wintery dish that kicked the evening off in style. Read more

Jason Atherton, of Pollen Street Social in London, came down on Monday 26th November to join Nathan as part of our Master Class Season. It was always going to be an evening of high quality food with Jason’s standing as one of the best chefs in the country and it certainly didn’t disappoint.

Jason spoke to the guests of how he, like Nathan, is committed to sourcing the best produce from this country wherever possible but how the distinct Asian influence through his menu can mean doing the research to  trace ingredients from further afield. Taking experiences he has had when visiting places to inspire flavour combinations, he then incorporates these elements into his cooking and puts time into finding these as they start to appear in the UK, such as English Wasabi. With exciting plans for the future of his restaurants Jason, together with Nathan talked to our Radio Cornwall host, Daphne Skinnard, of how they value their teams and are able to empower staff by providing new opportunities to Read more

On Monday 12^th October, the wonderful Glynn Purnell from Birmingham and his talented chefs joined Nathan for our latest Master Class in Outlaw’s, Rock. Daphne Skinnard from BBC Radio Cornwall was our host once again, doing a fantastic job interviewing Glynn and Nathan. The two chefs captivated the audience with their fantastic sense of humour, revealing how they both got into the industry, their love of food and where their creativity stems from. Glynn’s stories of people he has met and places he has been showed how he can take inspiration from these experiences and transform them into dishes that blow guests away with originality and bold flavour combinations.

The action then began as Nathan demonstrated how to fillet a red gurnard, cooked with pickled mushrooms all in one pan to inspire home cooking and show how fish can be a convenience food: quick, healthy and delicious all at the same time. Glynn showed guests the cooking of his Monkfish Marsala, Indian Red Lentils, Pickled Carrots, Coconut and Coriander. The mouth-watering aromas coming from this and lingering around the room were the perfect way to ruthlessly tease all the guests before the tasting menu began.

The menu had a great synergy as Read more

On Monday 22^nd October, Sat Bains and Nathan Outlaw joined together for a wonderful evening of Master Class fun and fantastic food. With four Michelin Stars between them, and another three in the room (Tom Kerridge and Paul Ainsworth joined us for dinner), it was always destined to be a brilliant evening, a rare opportunity to see such talent together.

Travelling down from Nottingham, Sat joined with Nathan to create a menu delivering six courses of stunning British food. To begin the evening, Daphne Skinnard from Radio Cornwall interviewed Nathan and Sat, revealing their commitment to stay true to their ingredients and principles when cooking for guests, and to the industry to help inspire and train of the next generation of chefs.

Nathan went on to demonstrate a scallop ‘tartare tartare’ from scratch with samples all around to nibble, and Sat took on liquid nitrogen to show his duck liver ‘muesli’ dish, encapsulating the flavours to produce a dish that had every element in every bite.

The stunning food went down incredibly with all of our guests – their ‘postcode’ dishes in particular, showcasing very local ingredients to both sites - and a great atmosphere was felt both in the restaurant and kitchen! The evening was topped off with beautiful matching wines by Nathan’s Sommelier, Damon Little, with some unusual wines such as a Corsican Vermentino and Ratafia de Champagne proving a great success. Read more

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 Outlaw’s in Rock. 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. The menu for the evening went down a storm:   Read more