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 Outlaw’s 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 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. Relive the menu below Read more

Nathan Outlaw welcomed Mark Hix to kick start the Outlaw’s 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 Outlaw welcomed Mark Hix to kick start the Outlaw’s 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. View the menu from the evening below. 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.

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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

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On 21st February 2011, Nathan teamed up with good friend and chef, Angela Hartnett, to help celebrate the 60th Anniversary of the Good Food Guide. Nathan and Angela cooked a six course tasting menu and demonstrated dishes they had published in the Good Food Guide’s cookbook ‘Recipes’.

The night began with some sparkling wine, supplied by Camel Valley Vineyards, and canapes. Before the meal commenced the chefs were interviewed by Elizabeth Carter, consultant editor of the Good Food Guide. Guests then enjoyed six fine dining courses, all paired with an exquisite wine, supplied by Wadebridge Wines and Ellis Wharton Wines.

The night was rounded off with a session where Nathan and Angela answered questions posed by guests.  As an additional treat on leaving, guests were given bags containing a few ‘little extras’ to complete their evening.

Gallery from the evening

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