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Restaurant Nathan Outlaw
£45.00
300g
Nathan
Nathan Outlaw
Verified
Our story
The partnership of Todelli with Absolute Press & Bloomsbury Publishing Plc. allows us to offer you a selection of the best cookbooks written by the most inspiring chefs & authors in the UK.
Absolute Press was founded by Jon Croft in 1979, and began by publishing collections of recipes from the UK’s top chefs – a radical move at the time.
In 1981 Jon Croft commissioned Keith Floyd to write his first cookbook thus cementing a long publishing and personal relationship that helped transform TV tie-in food publishing and also produced a string of bestselling books from Floyd.
In 2011 w...
Read more
Absolute Press was founded by Jon Croft in 1979, and began by publishing collections of recipes from the UK’s top chefs – a radical move at the time.
In 1981 Jon Croft commissioned Keith Floyd to write his first cookbook thus cementing a long publishing and personal relationship that helped transform TV tie-in food publishing and also produced a string of bestselling books from Floyd.
In 2011 w...
About Us
Nathan Outlow
Message maker
Putting the fish in aficionado, Nathan Outlaw has held multiple Michelin stars across his empire of exquisite seafood restaurants. His fish-forward menus offer diners the opportunity to try the very best catches from the Cornish coast, prepared with typically understated brilliance.
Nathan clearly has a real passion for seafood, yet the decision to focus on it entirely was also something of a geographical one. He strongly believes that chefs should 'play to the strengths of their area' when it comes to ingredients and, with boatfuls of glorious fish being brought in every day by Cornish fishermen, there is no shortage of inspiration.
Where possible Nathan will source his fish directly from these fishermen, with other produce purchased from local markets and farms. He is guided by what’s in season – 'I let the markets tell me what’s available and I cook it' – and passionate about sustainability, aware of the impact inconsiderate methods of fishing can have on the marine environment.
Nathan clearly has a real passion for seafood, yet the decision to focus on it entirely was also something of a geographical one. He strongly believes that chefs should 'play to the strengths of their area' when it comes to ingredients and, with boatfuls of glorious fish being brought in every day by Cornish fishermen, there is no shortage of inspiration.
Where possible Nathan will source his fish directly from these fishermen, with other produce purchased from local markets and farms. He is guided by what’s in season – 'I let the markets tell me what’s available and I cook it' – and passionate about sustainability, aware of the impact inconsiderate methods of fishing can have on the marine environment.
