Four chefs, three events, two Michelin stars… one memorable evening
Nathan Outlaw collaborates with three chef friends to create a sublime series of seafood and meat supper clubs
October will see the two-Michelin-starred Nathan Outlaw join forces with three chef chums at London’s The Capital hotel for a series of seafood and meat celebrations enticingly billed as Outlaw’s Shipping Fourcast.
Rockfish restaurateur Mitch Tonks will kick off the feasting (on Monday October 1) when he pairs up with Outlaw and his Knightsbridge team for a four-course menu of cured red mullet with fennel and orange; cuttlefish risotto; sea bass with artichokes and salad verde; plus a dessert of yoghurt mousse with apple and sorrel granita. The event is priced £135 per person and includes an aperitif, fine-wine pairings with each course and a signed copy of Tonks’ latest cookbook The Seahorse: The Restaurant & its Recipes.
The next date for the diary is Monday October 15, when Hawksmoor’s master of butchery Richard Turner joins Outlaw for a six-course surf ‘n’ turf celebration, which starts with a chilled oyster and grilled chipolatas. Next on the pass is John Dory with lamb’s tongues, followed by monkfish and duck with a barbecue sauce and vegetables. The delights continue with grilled Highland steak served with an XO sauce, bone marrow and salad (priced £195 per person, including an aperitif, specially paired wines with each course and a signed copy of Turner’s latest book Prime: The Beef Cookbook).
Championing Cornish day boat fishermen – whose catch influences all of Outlaw’s menus – Tim Barnes, head chef at Outlaw’s Fish Kitchen in Cornwall, will head to London on Monday October 29 to showcase the best fare from Port Isaac. Priced at £130 per person, the event will see guests receive a glass of Cornish Camel Valley sparkling wine upon arrival, followed by a selection of eight seafood sharing dishes, which will include lobster risotto balls with basil mayonnaise; pickled herring with cucumber and dill yoghurt; crab fritters and chilli jam; and a whole John Dory with a green sauce and chicory. The feast will finish with raspberry baked Alaska or coconut mousse with pineapple and passion fruit.