I first met Nathan at the Vineyard in Stockcross nearly 10 years ago and went on to cook with him at his first restaurant, The Black Pig and at The Marina Hotel in Fowey. After spending some time in the Netherlands, I was delighted to come back in 2011 as Head Chef for Restaurant Nathan Outlaw.
Nathan and I have always followed the same ideals when it comes to food – its all about the ingredients and cooking them in a way that shows how brilliant they are! Every day we strive to source and cook the best ingredients possible, working with local suppliers to show what the UK, and Cornwall in particular, produces.
What I love about being in Cornwall, as well as the stunning beaches and personal boating trips is the culture and community; being close to our fishermen and producers. It means we can arrange to see the boats and produce coming into the markets, take our vegetables directly from the person that has grown it and keep up with how the conditions are changing, both on the water and underground, and what effect that has on the raw food. Constructing the tasting menu and preparing the produce with my team is great fun, with daily, and often hourly(!) variation depending largely on mother nature.
The joy of cooking though is that anyone can have a go. It’s always a treat to eat out, and I don’t want you all to be too good at cooking to come back and eat at Restaurant Nathan Outlaw…but there are certain tips that can make life easier and to get the most out of the produce…check here regularly for these!