Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers.
Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw.
Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill.
With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.
About the author
Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 he has held two Michelin stars for his Restaurant Nathan Outlaw in Port Isaac, Cornwall - the only fish restaurant in the UK to have two stars - crowned the best restaurant in Britain by The Good Food Guide in 2017.
Brought up in landlocked Maidstone, Kent, Nathan trained under top chefs including Eric Chavot and Gary Rhodes before making the move to Cornwall as Rick Stein's culinary prot‚g‚. In 2006 he became head-chef at the Marina Hotel in Fowey. This restaurant, Restaurant Nathan Outlaw, later moved locations, but the rave reviews and accolades have followed - including four AA rosettes and two Michelin stars. Nathan has four restaurants in the UK, including Outlaw's at The Capital in Knightsbridge, London, and he was awarded The AA's Chef's Chef of the Year Award in 2014.
@chefnathanoutlaw / @nathanoutlaw / nathan-outlaw