Nathan Outlaw’s British Seafood is the first book by one of The UK most talented Chefs, Nathan Outlaw from Restaurant Nathan Outlaw and Nathan Outlaw’s Seafood Grill at St Enodoc Hotel, in Rock Cornwall. Two Michelin starred Nathan Outlaw, boasts a host of awards for his cooking that includes Best Fish Restaurant in the 2011 Good Food Guide.
This is the first book from Nathan, and highlights his passion for fish and shellfish found around the shores of the UK and his adopted Cornwall. The book which is divided into categories that include Flat White fish, Round white fish, oily fish, smoked fish and shellfish. Nathan sets about offering us the seasons of each fish, how it’s best cooked and what to serve it with. The book covers how to cook fish from Roasting, poaching, Char Grilling and much more.
Whilst packed with stunning images from David Loftus, this is not just a book for the Michelin Chef, as Nathan’s own introduction states that many are from dishes he cooks at home with his family, and he encourages you to cook and enjoy seafood. Nathan Outlaw’s British Seafood carries a forward from Rick Stein known around the world for his cooking of fish, as former employer of Nathan and now very near neighbour it highlights the success that Nathan has achieved.
We are extremely delighted to offer 5-signed copies as a prize for our May competition on The Staff Canteen, and want to thank Nathan for his continued supported, and wish him every success with the book launch!
Rules are HERE Nathan Outlaw British Seafood