We recently asked Damon the following ten questions:

1 – What do you do?

Beverages Manager for the group and Sommelier for Restaurant Nathan Outlaw.

2 – How long have you been an Outlaw for?

I became an Outlaw in 2007 when the Restaurant was located in Fowey. Time has flown by and it has been an incredible journey so far.

3 – What do you do in your spare time?

During our annual 5/6week closure I love to research wine and travel to the many varied wine regions to source wines for the restaurants.  Our weekends are usually filled with kayaking or paddle boarding and camping in the quieter remoter parts of Cornwall. 

4 – Can you remember your first day?

I remember my first day clearly – I was welcomed like family to the team. My first impression was one of admiration.  The focus towards guest experience and the high standard of food in terms of the execution and sourcing of the raw material is what impressed me from the start. Nathan has always ensured the best working environment for his Band of Outlaws too, which is probably why the last eleven years has flown by so nicely.

5 – Tell us the best dish you have ever eaten (either at Nathan Outlaw or anywhere else)?

My favourite dishes to date are the ‘Cured Monkfish with Ginger and Chilli’, as well as the ‘Port Isaac Crab with Apple and St Enodoc Asparagus’.

6 – What is your favourite drink?

My favourite drink is undoubtedly wine – there is not a single style I dislike – I’m very fond of the more funky oxidative styles from the Jura for example.

7 – What music do you like and what is your favourite artist?

Open minded towards many genres, but if I had to pick something I would say The Red Hot Chilli Peppers and the National are played constantly at home.

8 – Who would you invite to dinner?

Would have to be Mandela if he was still alive.

9 – What’s your favourite ingredient?

Chilli.

10 – If you could eat anywhere in the world, where would it be?

Japan.