Outlaw leads Masterclass at Cornwall College

Academy Nathan Outlaw

Academy Nathan Outlaw

Standard Supplier 19th June 2014
Academy Nathan Outlaw

Academy Nathan Outlaw

Standard Supplier

Outlaw leads Masterclass at Cornwall College

Twice Michelin-starred chef, Nathan Outlaw has been delivering a Fish Master Class at Cornwall College Camborne to some of the best chefs in the county.
Teams from the Falmouth Hotel, The Gurnard’s Head, near Zennor, and The Fowey Hall Hotel were among those attending a four day course, headed up by the renowned chef.

“We are surrounded by seafood and the course is all about extending the knowledge of these qualified chefs,” he said.

“Seafood is one of the things that chefs can shy away from because they are nervous about it.

“We are in Cornwall and it makes sense for local chefs to know everything about seafood, because it’s on their doorsteps, enabling them to serve it confidently in their own restaurants and hotels.”

Mr Outlaw was working alongside fish merchant Rob Wing, who as demonstrating how to prepare the fish which were then used in the chef’s dishes.

The course also drew in contributions from Stewart Eddy from the Victoria Inn at Perranuthnoe, near Penzance, Nick Batten from Cornwall College and Mark Devonshire from Stein’s Seafood School.

Curriculum lead for catering Stuart Mathieson said: “The Nathan Outlaw Fish Master Class is an opportunity for established and qualified chefs, in industry, to achieve a broad new skill set and qualifications.

“It is pretty unique to get a chef of Nathan’s calibre to head up an event like this, especially when one considers he is the only two Michelin-starred chef in the world with a fish restaurant.”

Amarjit Basi, principal and chief executive of the Cornwall College Group said: “Working with a world renowned chef like Nathan Outlaw really does demonstrate our commitment to providing world class facilities and industry- leading training.

“We are here to support the growth of the local and regional economy.
“It is vital that we engage actively with employers to invest in skills by delivering training solutions that support the goals of the local community. This is an example of where the industry has called for a particular type of training and Cornwall College has delivered.”

Plans are already being put in place for another Fish Master Class in May, for more information see www.cornwall.ac.uk

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.