Leading British chef Nathan Outlaw, whom Michelin has tipped as a contender for a second star, told Caterer that his plans for Restaurant Nathan Outlaw remain unchanged even though the Cornish hotel that houses it is up for sale.
In an exclusive Caterer interview, the chef – who recently opened his second Cornish restaurant, Nathan Outlaw Seafood & Grill, in Rock - chatted about how he viewed cooking, his restaurants and the challenges they present.
One potential challenge is the decision by the owners of the Marina Villa hotel in Fowey – where Restaurant Nathan Outlaw is based – to put the property on the market.
“The hotel is on the market - but from my point of view, it doesn't make much difference. In these current times, it might not even sell for a long time. My plans are unchanged. I'm still committed to what I'm doing and we're doing very well, so there's no point in changing it.,” Outlaw told Caterer.
“My ideal scenario would be to get an owner who would lease me the site. But you never know where the future takes you - someone might buy it and want to turn it in to their private house we'll just have to see.”
Outlaw faced a similar scenario at St Ervan Manor hotel near Padstow, where he gained a Michelin star after taking control of the kitchens in 2005. The hotel was subsequently put on the market and converted back into a private residence by its owners.
Read our exclusive interview with Nathan Outlaw and view the video, which includes a demonstration of his turbot dish >>
You can also view three recipes created by Nathan Outlaw and Peter Biggs, the head chef at Nathan Outlaw Seafood & Grill, St Enodoc hotel, Rock, Cornwall:
Vanilla cream with Cornish strawberries and vanilla crumble, by Peter Biggs >>
Beetroot cured salmon, by Peter Biggs >>
Turbot with potted clam sauce, samphire and broad beans, by Nathan Outlaw >>
By Angela Frewin
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