Nathan Outlaw opened his guest house in Port Isaac, Cornwall, in the summer. The chef, whose exceptional flagship restaurant appears in our Top 20 list, tells Josh Barrie about expanding his business, cooking breakfast, and getting to know his guests.
Country house hotels have been quietly shaking off their dusty image for years. Then the no-fly period of the pandemic struck and suddenly opinion-shapers were checking into places with glorious gardens, sumptuous interiors and kitchens whose food thrilled. Voluminous floral chintz in dusty dining rooms, prissy formality and palate-deadening food? There’s no space for that in these competitive times. Heritage-respecting style, easy informality laced with luxury, and inspired cooking by talented chefs using kitchen garden ingredients? Yes please.
The heartening Cook for Ukraine campaign is in full swing. The new appeal was founded by the food writers Olia Hercules, Alissa Timoshkina, and Zuza Zak – a Ukrainian, Russian, and Polish dream team – alongside Unicef, to which all proceeds will be sent, and the influencer extraordinaire Clerkenwell Boy. ......
Lloyd Morse, head chef at Best Local Restaurant The Palmerston, is an advocate for Scottish seafood and an active campaigner against farmed salmon. Here’s his recipe for a delicious fish stew.
The menu at the always-buzzing Manteca in east London can change several times a day, such is their commitment to buying the best of the season from small scale growers. Right now the lean, cold winter months means kale is in it’s sweet peak and Chris Leach of Manteca shares their simple and delicious recipe for rigatoni with kale sauce.
