Truly a great experience, fish at it's best, in a exclusive setting with a very attentive service. Lunch is the ideal time to go and appreciate Mr Outlaws delectable recipes.
I’ve known and loved Nathan Outlaw’s food since before I started writing London-Unattached. Not the City version though, the Nathan I first met was a loveable chef who was taking Cornwall by storm. Although he’d trained with Rick Stein, he’d left and set up his own restaurant, gaining a Michelin star in 2004 at the age of 25, just a few months after opening his own restaurant in Cornwall, the Black Pig. A few years later, I was staying with a friend in Boscastle and we happened upon him, cooking on stage at the local food and arts festival. It was the sort of event where everyone got a taste of the food – and both of us resolved to book ourselves into Restaurant Nathan Outlaw on our next visit.
For three years I worked in South Kensington and for well over three years, I wanted to dine at Nathan Outlaw's restaurant. . It's only now that I no longer work around the corner that I finally put right to this wrong and visited the gorgeous Capital hotel, home to Nathan's Michelin starred restaurant: Outlaw's.
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