Nathan Outlaw began his career at his father’s restaurant in Kent, perfecting his culinary technique at Thanet College. Following a decade of work with the likes of Peter Kromburg, Rick Stein, Paul Ripley and John Campbell, Outlaw opened Restaurant Nathan Outlaw at the St Enodoc in 2007 and the Nathan Outlaw Seafood and Grill in 2009.
Since then, he’s garnered two stars from the critics at Michelin, and his eponymous eatery has been named Best Fish Restaurant and one of the UK’s top 10 restaurants by the Good Food Guide. Outlaw has appeared on the Good Food Channel’s Market Kitchen, as well as the BBC’s Saturday Kitchen and Great British Menu. He recently published a brilliant cookbook that contains an impressive array of british seafood recipes.
Outlaw’s restaurants at St Enodoc Hotel in the seaside town of Rock specialise in pairing seafood with the top-quality produce for which Cornwall is famous, drawing influences from further afield.
It’s a bank holiday Saturday and we want something special for a lazy brunch and what better than Boiled egg and soldiers by Nathan Outlaw. The full recipe is here at Great British Chefs where you will find much more about Nathan Outlaw including many other fantastic recipes, enjoy.