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Outlaw takes the bait; Raw, smoked, baked or battered, chef Nathan Outlaw loves all fish. Jeananne Craig discovers why he hopes his passion will 'catch' on.

NATHAN OUTLAW fell hook, line and sinker for fish during his childhood. Growing up in Maidstone, Kent, he spent weekends on the beaches of the South-east coast, watching his grandad tuck into jellied eels, and going sea-fishing off piers.

ATHAN OUTLAW fell hook, line and sinker for fish during his childhood. Growing up in Maidstone, Kent, he spent weekends on the beaches of the South-east coast, watching his grandad tuck into jellied eels, and going sea-fishing off piers.

After catering college and a spell at a London hotel, he was keen to indulge his passion for creatures of the deep (and shallows!) and moved to Cornwall to work at Rick Stein's Seafood Restaurant in Padstow.

After catering college and a spell at a London hotel, he was keen to indulge his passion for creatures of the deep (and shallows!) and moved to Cornwall to work at Rick Stein's Seafood Restaurant in Padstow.

He now has a handful of restaurants to his name - two in Rock (one of which, Restaurant Nathan Outlaw, has two Michelin stars), one in Port Isaac (Outlaw's Fish Kitchen) and a consultancy in London at The Capital Hotel.

He now has a handful of restaurants to his name - two in Rock (one of which, Restaurant Nathan Outlaw, has two Michelin stars), one in Port Isaac (Outlaw's Fish Kitchen) and a consultancy in London at The Capital Hotel.

He's also written two books about fish - the second of which, Nathan Outlaw's Fish Kitchen, was published this month - but his enthusiasm shows no signs of waning.

He's also written two books about fish - the second of which, Nathan Outlaw's Fish Kitchen, was published this month - but his enthusiasm shows no signs of waning.

"I have nothing against meat, I enjoy cooking that as well, but for me, the actual subject of seafood is fantastic," says the 36-year-old, whose father Clive is also a chef.

"I have nothing against meat, I enjoy cooking that as well, but for me, the actual subject of seafood is fantastic," says the 36-year-old, whose father Clive is also a chef.

"I'm quite friendly with a lot of fishermen, and they fascinate me, I could just listen to their stories forever. And the actual industry itself, with the sustainability and all that side of things, I love it."

"I'm quite friendly with a lot of fishermen, and they fascinate me, I could just listen to their stories forever. And the actual industry itself, with the sustainability and all that side of things, I love it."

Despite being an island nation, we lack confidence when it comes to cooking fish, he says.

Despite being an island nation, we lack confidence when it comes to cooking fish, he says.

"The biggest thing that I always "The biggest thing that I always tell people is, don't cook your fish until you've got everything else ready," he advises. "Have all your vegetables cooked, your sauce, all that will take much longer than a piece of fish. Most pieces of fish will cook much quicker than a microwave meal. In three or four minutes, it's cooked."

ready," he advises. "Have all your vegetables cooked, your sauce, all that will take much longer than a piece of fish. Most pieces of fish will cook much quicker than a microwave meal. In three or four minutes, it's cooked."

And don't be put off if your first attempt fails.

And don't be put off if your first attempt fails.

"It's practise, practise, practise. The more you cook fish and the more you handle fish, the better you're going to get at it."

"It's practise, practise, practise. The more you cook fish and the more you handle fish, the better you're going to get at it."

Outlaw met his wife, Rachel, when she was working as a waitress at Stein's restaurant. They married 13 years ago and have two children, Jacob, 11, and Jessica, nine.

Outlaw met his wife, Rachel, when she was working as a waitress at Stein's restaurant. They married 13 years ago and have two children, Jacob, 11, and Jessica, nine.

"My wife is Cornish, my kids are Cornish, the dog's Cornish - I'm the only outsider!" he says.

"My wife is Cornish, my kids are Cornish, the dog's Cornish - I'm the only outsider!" he says.

Home, in the village of St Minver Home, in the village of St Minver near Rock, sounds pretty idyllic.

near Rock, sounds pretty idyllic.

"I can just see the sea from my house if I stand on my tiptoes," says Outlaw. "It's about five minutes from any of the beaches."

"I can just see the sea from my house if I stand on my tiptoes," says Outlaw. "It's about five minutes from any of the beaches."

Not that he has much time for lounging.

Not that he has much time for lounging.

"I'm lucky that I've got a wife who's understanding and comes from the industry. Because if my wife wasn't from the industry, she probably wouldn't be my wife any more," he says, laughing.

"I'm lucky that I've got a wife who's understanding and comes from the industry. Because if my wife wasn't from the industry, she probably wouldn't be my wife any more," he says, laughing.

"I do work all the time. But I don't ever really feel like it's a job, so it's never been an issue."

"I do work all the time. But I don't ever really feel like it's a job, so it's never been an issue."

Fancy some fish? Here is a selection of recipes from Outlaw's new book for you to try at home... | Nathan Outlaw's Fish Kitchen by Nathan Outlaw is published by Quadrille, priced PS20. Available now " Fancy some fish? Here is a selection of recipes from Outlaw's new book for you to try at home... | Nathan Outlaw's Fish Kitchen by Nathan Outlaw is published by Quadrille, priced PS20. Available no Chef Nathan Outlaw (right) and his new book (above) Chef Nathan Outlaw (right) and his new book (above)
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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Geographic Code:4EUUK
Date:May 31, 2014
Words:1002
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