Using locally sourced fresh ingredients, and with the help of fellow Michelin-starred chef Paul Ripley, Nathan prepared a mussel, clam and smoked mackerel kedgeree, together with a crab, fennel and apple salad on homemade toasted seaweed bread, sharing his tips and techniques on ingredient usage, preparation and flavours as he worked.
Kirsty Francis, 18 from Helston, who is studying the Professional Cookery Diploma (Kitchen & Larder) VRQ3 with Academy Nathan Outlaw, was invited to help Nathan demonstrate how to dress the crabs for the dishes.
Kirsty said: “Today’s been brilliant. I’ve even learnt how to dress a crab, which I’ve never done before! It’s been really interesting too, because I’ve found out about the prices of shellfish and how to prepare it yourself, which saves money. I’m really enjoying being part of the Academy because we’re doing some great activities, and I can’t wait to do my work experience at St Enodoc in February.”
Fellow student Faye Nicholson, 19 from Truro, added: “I’ve really enjoyed today. It’s been interesting and the food tasted amazing!”
After preparing the dishes and letting the students taste them, Nathan spent time answering questions on the dishes and ingredients, how to use and store shellfish and what to consider when writing recipes and menus in terms of allergies and intolerances.
Nathan said: “It’s great to come here and give these masterclasses because the students are always so enthusiastic and eager to learn. For me, today’s class was very straightforward but I put extra pressure on myself because shellfish is my speciality, so my expectations were high. All the food has gone, and the students are happy, which means it must have been a success!”
Chef Paul Ripley, who supported Nathan in demonstrating the dishes, said: “I’ve really enjoyed today and I plan to come back and do more events like this. Academy Nathan Outlaw is such a wonderful opportunity for the students, and it’s been great meeting everyone today, so I’m definitely looking forward to getting more involved next year.”
Stuart Mathieson, Curriculum Area Manager for Catering & Hospitality at Cornwall College Camborne, said: “We were delighted to welcome not one but two extremely talented chefs to the College today, and I’m very pleased that Paul has now agreed to become more involved with Academy Nathan Outlaw at Cornwall College. We’ve already given our students some great activities so far this year, and we have even more planned for next year, which will increase their knowledge and experience and help develop their skills even further, giving them a solid foundation to build their careers on.”
