Outlaw’s Foodie Getaway Spring 2019

Join us this Spring for the brand new ‘Outlaw’s Foodie Getaway’ Taking on board our Outlaw’s Grub Club members’ feedback we…

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Cockle and clam kedgeree

The first time I tasted kedgeree was at Billingsgate fish market in London. Peter Kromberg, the head chef where I was…

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Hot soused Dover sole with mushroom and seaweed dressing

Hot soused Dover sole with mushroom and seaweed dressing I like to cook Dover sole on the bone, so the fillets…

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Exclusive cookbook Spring dinners hosted by Nathan

Restaurant Nathan Outlaw cookbook, Spring dinner hosted by Nathan. Due for release in April 2019, Nathan’s latest cookbook Restaurant Nathan Outlaw…

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Pickled Mackerel with Red Cabbage, Apple and Cider

When mackerel is around, I can’t get enough of it and I always try to find new ways of serving it….

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Red mullet with girolles and roasted garlic aioli

The sense of smell is amazing. When I cook this, the aroma takes me right back to 1999 when I was…

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Poached lobster with a herb dressing

In Cornwall, we’re fortunate enough to get hold of some of the best seafood in the country, and our lobsters are…

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Nathan’s Lobster Risotto with Orange, Basil and Spring onion

A signature dish from Nathan, and always a popular one over the years. If you want to buy fresh lobster and…

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How to prepare Lobster

Nathan guides you through how to prepare lobster for his lobster risotto.

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Last of the Mohicans

Nathan introduces Calum, his Lobster fisherman from Port Isaac, Cornwall.

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