His eponymous Cornish restaurant in Rock has two Michelin stars and Nathan Outlaw has his sights set on London. He'll be opening a London branch of his more casual eaterie Seafood Grill at the Capital hotel in Knightsbridge. The Capital's been through a rather tumultous time of it recently - losing two Michelin stars in 2010 following the departure of their executive chef Eric Chavot. So their move away from fine dining is an interesting one.
Outlaw will be in the kitchens in London around one day a week with Head Chef Pete Biggs who is moving from Rock to London and will be taking on the kitchens full-time.
We caught up with Nathan to find out more about Outlaw's Seafood & Grill at the Capital which opens on 2 October.
How big will the new place be?
The new restaurant seat 50-60. It will be open from Tuesday to Sunday for lunch and dinner and there are also two private dining rooms seating 12 and 20 respectively.
As befits the new style of food, will the dining room at the Capital be redesigned?
Yes, the new décor will much simpler and brighter to give a more casual feel. There will be wooden table with no tablecloths, adding to the relaxed ambience. In my opinion, its décor will echo my idea of a place to eat the best seafood, treated simply and with respect, as it should be.
So what can we expect to see on the menu there?
Some of the dishes featuring on the initial menu will be things like Pickled Herring, Red Pepper Marmalade and Smoked Paprika Mayonnaise; Char-grilled Langoustines with Lime and Roasted Garlic; Scallops Roasted in their Shells with Hogs Pudding and Perry and Mustard Butter.
We will offer simple, British ingredient led dishes which showcase the best of Britain’s seafood, meats and vegetables. The emphasis will be on the quality of the ingredients.
Why do you think the Capital decided to move away from fine dining?
This new style of restaurant at the Capital is in keeping with what is happening in the world of food. People are now looking for a more casual style of eating rather than formal dining. As a nation, we are now more proud of the wonderful produce Britain has to offer and we will deliver the best of British ingredients cooked to showcase their quality to perfection.
What about the wine - who's creating the new list, if there is one?
At the present time, the sommelier has to remain ‘under wraps’! However, the wine list will reflect a collaboration between the style we have built over the last four years in Cornwall and the Capital’s own amazing wine cellar. The emphasis of the wine list will be on creating an eclectic mix which matches perfectly with seafood and the meats on offer.
And finally... why should Londoners be excited about this?
In London, there aren’t many great seafood restaurants which serve only British seafood. We will offer that with the added attraction of a style of cooking which has not been seen in London before. The menu is inspired by the way I and Head Chef, Pete Biggs, believe that amazing British produce should be treated. This gives a very personal slant on each dish. In addition, our cooking methods are healthy and we have adopted a policy of sustainability which is strictly adhered to.
Outlaw's Seafood & Grill at the Capital, 22-24 Basil Street, Knightsbridge, London, SW3 1AT opens on 2 October 2012.
Find out about more upcoming London restaurants
© Photo by Rob Whitrow
