As Nathan Outlaw steps away from fine dining and breathes new life into an old dream, editor-at-large Elizabeth Carter delves into the GFG archives to trace the extraordinary culinary journey of one of our foremost seafood chefs.
It’s been 22 years since Nathan Outlaw opened his first restaurant the Black Pig in Rock, Cornwall. Here is the recipe for his first ever dish; lemon sole fillets with smoked paprika mayonnaise.
There’s no doubt that the north coast of Cornwall is spectacular in the winter, writes Nathan Outlaw. I enjoy the weather for its drama and power…to me it shows off how amazing Port Isaac is. Don’t get me wrong, I enjoy the sunshine, but sometimes you need the cobwebs blown away and that feeling of contrast when you arrive somewhere warm and cosy after the bluster.
As our search for Britain’s best local restaurants is set to return for a 16th year, we take a look at the common factors that unite the strongest contenders for the list.
It’s been 20 years since Nathan Outlaw opened his first restaurant, the Black Pig in Rock, Cornwall. To mark the occasion, he has launched a very special lunch menu at Outlaw’s New Road which celebrates some of his greatest hits from the past two decades. Some of the dishes are almost unchanged; others have been elevated with new techniques or new ingredients. They’ll be available for the next three months. Hilary Armstrong speaks to Outlaw about his trip down memory lane.
