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

Since I last managed to get to the computer to write a blog, a lot has happened.  I can’t believe we’re already half way through the year.  I can’t refer to summer as it hasn’t arrived in Cornwall yet!  Mind you we did have a few days in June where guests were able to take advantage of the wonderful view across the Camel Valley from our terrace and it was warm enough to have a leisurely lunch out there.

In my last blog, I said that I was about to do something exciting but couldn’t say what.  Well, what I did was visit Downing Street.  I can remember being taken to see the outside of Downing Street on the usual tourist trip around London as a child but I never thought I would actually go inside…and by invitation!

The occasion was organised in conjunction with the Sustainable Restaurants Association.  It was a gathering of chefs from… Read more

When Damon spends so much time sourcing beautiful wines for our list in Restaurant Nathan Outlaw, it only seems right to pour them into glass which will show them at their best. Riedel glasses are perfect for this job.

As the first person to tailor a glass to a specific type of wine, Claus Riedel recognised the need to design the shape according to its characteristics. Since then, the business has been kept in the family for 250 years, now headed by the 11^th and 12^th generation, Georg and Maximilian Riedel.

As the leading glass designer for different varietals, they exude quality while also looking elegant and beautiful. Whether having the accompanying wines in Restaurant Nathan Outlaw with the seafood tasting menu, or just a glass with it, they provide the perfect vessel from which our guests to enjoy them.

Click here to visit Riedel Glassware.

Cabernet Franc Icewine 2007, Peller Estates, Niagara, Canada

Nathan and his small team have done it, yet again.  They have created a dessert which defies all pre-conception of what a classic Bread & Butter Pudding should be.  Meticulous timing and organisation skills are essential to provide our guests the freshest, most delicious food in the country!

Firstly a raspberry brioche is made daily, portioned and dehydrated before soaking it in raspberry custard.  This process ensures the perfect texture.  Each rectangle of divine brioche is then caramelised to provide that extra crunch and flavour.  This is accompanied with fresh raspberries drizzled with delicate syrup, which is balanced by the acidity of homemade raspberry yoghurt.

To accompany this delightful dessert I have paired… Read more

The prospect of dining out is such an exciting one, from the moment of finding the restaurant, even before booking, I love just looking at previous dishes, researching the ethos and the team and generally being rather nosy from a distance. In particular, viewing a sample menu tends to build the anticipation, giving an idea of what style to expect and choice of ingredients. However, if sensitive to certain foods, this can cause uneasiness regarding what will be on the menu on the night.

Whether the reason may be – from a past experience or just a natural allergy or intolerance, we completely understand there may be elements of a menu that could be daunting or unmanageable. This is an area of worry we are dedicated to removing! As a result of serving this set menu, we are very happy to accommodate any dietary requirements, adapting or creating the menu to eliminate any anxiety.

The beauty of our tasting menu is… Read more

Bassus Pinot Noir 2008, Bodegas Hispanos-Suizas, Uteil-Requena, Spain

…………………….Yes, a Pinot Noir from Spain, a contradiction in terms perhaps, but this wine is exceptional!  Utiel-Requena is in Valencia.  It is a DO (Denominación de Origen) which was created in 1957 and is literally between the towns of Utiel and Requena.  Grape growing and wine production in the area dates back to 7^th Century BC.

The area has a continental climate which sounds great for a holiday, but due to the frequent hailstones and frost, it is considered one of the most severe grape growing climates in Spain. The temperature can rise to 40⁰C and drop to -10⁰C.  The unbearable heat is moderated by a cool wind known as the Solano which blows in from the sea, 70kms away (as the crow flies).  The anticipation leading up to harvest must be “nail-biting”.

The winery was built in 1905 and restored recently in 2009…  Read more

Charlotte is the Assistant Manager in the Restaurant Nathan Outlaw front-of-house team. With a background in and fervent passion for the restaurant industry, serving fantastic food and wine in this idyllic location seemed the ideal ‘home’ when joining Nathan in 2010. She loves being fully immersed into the wonderful world of Cornwall and fresh fish, writing about the menu, visits to the suppliers and day-to-day life of Restaurant Nathan Outlaw. Click here to read Charlotte’s full bio.

In The Asparagus Garden

For around six weeks of the year, the smiles on our chefs’ faces are even wider than usual due to the fact that it the season for St. Enodoc asparagus. We are incredibly fortunate to be neighbours to the source of some of the best asparagus in the country – it grows in a picturesque field just down the lane.

This week I rose bright and early on a perfect summer morning to meet Jax, the head of this part of the family business, at the dew-kissed field (another great excuse to crack out the wellies!). As I headed down to the field the view was certainly a poignant reminder of why I fell in love with Cornwall. Straight ahead there is Daymer Bay beach backing onto the marvellous estuary, with Brae Hill sheltering on the left with the 16^th Century St. Enodoc Church, from where the company takes its name, lying slightly inland from it. Not many asparagus spears can boast such a location, with a perfect childhood growing up so close to the Camel Estuary.

Asparagus is always something to look forward to and savour, however St. Enodoc Asparagus is  exceptionally special. Jax has years of experience since starting in 1991, fully dedicate herself to these carefully selected specific varietals; growing, nurturing, cutting and delivering them personally to our kitchen. The field itself has a base of sand… Read more

Calum Greenhalgh supplies Nathan with fantastic crustaceans from Port Isaac, North Cornwall from his Cornish fishing company, Fresh From The Sea. He works singlehandedly on his day boat, the Mary D, supplying Nathan with beautiful, top quality crabs and lobsters. Delivering in the late afternoon just before service, the chefs are always delighted to greet him, reviewing the wonderful catch and conditions on the water, before efficiently preparing them for that evening, ensuring absolute freshness of the produce.

Calum is accredited by the Responsible Fishing Scheme, ensuring sustainability in practice and gaining not only through the superiority of produce caught but also by protecting the onward supply chain and the environment. By working closely with the National Lobster Hatchery in Padstow he helps to ensure a positive outlook for these crustaceans, creating a sustainable fishing culture and assisting to preserve the livelihoods of the local fishermen.

St. Enodoc Asparagus

One of the top asparagus producers in the country and located just down the lane from the restaurants, St. Enodoc Asparagus is a family business run by Jax, taking their name from the local Church by Daymer Bay. In a unique position, sheltered by Brae Hill, it is grown naturally and uncovered in a field that benefits from the salty sea breeze in the winter and wonderful Cornish sun through the spring and summer.

Present for only around six weeks of the year, Jax cuts our asparagus to order and personally delivers it that day, ensuring absolute fresh spears, still moist at the base of the stems. The asparagus themselves show great irregularities, portraying the growth in rough rows without machinery or industrial confinement.

As we are currently in asparagus season both Restaurant Nathan Outlaw and Outlaw’s in Rock are enjoying making use of their fantastic flavour and nutritious quality.

Damon Little is Beverage Manager for Nathan Outlaw Restaurants and Sommelier for Restaurant Nathan Outlaw, showcasing his wines through his blog. With a true passion for wine and food pairing and viticulture, he has a particular interest in exceptional wine from unusual grapes, small-yields or practices which sets particular vineyards apart in producing character and most importantly, quality. Click here to read Damon’s full bio.

Albariño 2010, Bodegas Bouza, Montevideo, Uruguay

Albariño is one of my personal favourite versatile seafood accompanying varietals.  This delightful grape is always associated with Galicia which is located in the extreme North-West corner of Spain.  To be honest, it should be because it is indigenous to Galicia.

However, in my spare time I enjoy researching  variations of great wine produced “off the beaten track” in order to provide our guests an eclectic mix of wines which they can take advantage of by choosing to indulge in our accompanying wine flight, or should I say journey?  I discovered a family who are “indigenous“ to Galicia but are growing Albariño in Montevideo, the Capital of Uruguay. This makes them unique because they are currently the only winery to grow and produce Albariño in Uruguay, which in my opinion is exceptional wine! Read more