Started cooking at the age of 8 with his Father (also a chef) in Kent.
He has worked under Peter Kronberg, Gary Rhodes, Eric Charvot, Rick Stein and Paul Ripley.
Describes his food style as clean, simple, classic with modern techniques. Passionate about British cuisine & the best local produce. “Above all my food is accessible to all comers and avoids gimmicks and pretentions.”
Very driven & wants his staff to love food like he does and doesn’t want to create a pretentious kitchen. Has a high regard for the likes of Heston (he knows him fairly well and Heston’s parents eat in Nathan’s restaurant), John Campbell (who he trained with) and also Rick Stein and Gary Rhodes (both of who he worked with). Michelin star and 8/10 in Good Food Guide.
Nathan creates a fun but productive environment in his kitchen, with great banter amongst his chefs. He says his last meal on Earth would be his Mum’s Told in the Hole and trifle with hundreds and thousands for dessert!
Nathan’s Dad is a chef and since he was young he wanted to go into the business too. He always cooked with both his Mum and Dad. His Dad didn’t want to make it easy for him though and made sure he did lots of work experience in holidays to understand how the job worked, so that Nathan would not be shocked by the realities of the industry.
Nathan was an ambitious and hard working trainee. He used to have to leave the house at 5.30 to get the 3 trains that took him to catering college and has always pushed himself. He finished his two year course on a Friday and by the Monday was in his first job at the Intercontinental Hotel, on Hyde Park Corner. He then worked very briefly for Gary Rhodes before walking out (something he really regrets). He then worked for Eric Chavot at The Capital in Knightsbridge who apparently was tougher than Gordon Ramsay.
It was Rick Stein’s restaurant that brought Nathan to Cornwall. He was the youngest sous chef working there at 21. He still felt he had more to learn though and went to work for John Campbell at Lords of the Manor restaurant in the Cotswolds and from there he moved back to Cornwall to open his first restaurant ‘The Black Pig’ in Cornwall. This was a small restaurant, in not the best of locations, but he still was spotted by the Michelin team and got his first star. The business closed due to falling out with his partner and he went to work for a luxury B&B, which again he got Michelin star for. He was then offered an opportunity to move to London
He opened Restaurant Nathan Outlaw in February 2007. He doesn’t own the restaurant but has complete control over the kitchen and front of house Restaurant Nathan Outlaw has 1 Michelin star with rising 2 star status.... Read more.
[quote=Caren10]They often eat vegetables and fruits as normal meal and dessert but they drink a lot of fruits and veges drinks too. Drinking water helps a lot in losing weight. There were times, I was over-weighted, and natural foods really help me in addition to useful tips from friends. I’ve got cellulite at that time; I used coffee to treat them.[/quote] You use coffee to treat cellulite? yeah i guess juicing and eating fruits and vegetables both have the same effects in dieting ..
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