Podcast appearances and mentions of nathan outlaw

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Xmas debrief, Abba, Noble Rot, Paul back on James Martin's show with Nathan Outlaw, New Year's resolutions, Cadbury's and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

Having risen from being Nathan Outlaw's protégé to go onto open his own Michelin Starred restaurant 'Cornerstone' & latterly the award winning 'Pearly Queen'; Chef Tom Brown is one of the most respected chefs in London. Today he opens up as he talks about; the struggles he's faced with having to close Cornerstone and the personal identity crisis which followed, bullying in the kitchen, the fight restaurant's currently face to stay competitive yet profitable, the magic of working for Nathan Outlaw, how he's become the most copied chef in the business, what it was like to direct Stephen Graham in the award winning 'Boiling Point' and much much more.... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

James' guest today is one of Cornwall's most loved chefs, Jack Stein, Chef Director at Rick Stein Restaurants. In this conversation, Jack shares how he kicked off his cooking career by helping at his dad's restaurant in school holidays, what it was like growing up in Cornwall and how it's changed since the 90's, top tips for cooking fish at home and how he finds working with his family at one of the UK's most successful seafood restaurant groups.     https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.         James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/         Follow Jack Stein here: https://www.instagram.com/jacksteinchef/     Resources mentioned in the interview:       Black Pig Restaurant http://www.blackpigrestaurant.co.uk/   Nathan Outlaw's podcast episode https://open.spotify.com/episode/18YojqlKQvijdjBb7r9E7h?si=9fd364a7618d4d50   Paul Ainsworth https://www.paul-ainsworth.co.uk/   Camel Valley https://www.camelvalley.com/   River Café https://www.rivercafe.co.uk/   Cooking with The Stars https://www.itv.com/watch/cooking-with-the-stars/10a1356/10a1356a0013   Alistair Petrie https://www.instagram.com/petriealistair/   Rock Oyster https://www.rockoysterfestival.co.uk/     Check out Rick Stein's restaurants here: https://rickstein.com/  

Calling all seafood and Cornwall lovers for this week's episode with the incredible Nathan Outlaw. During this episode, the chefs talk about the beauty of picturesque Port Issac, where Nathan has two restaurants and an exclusive foodie guest house, the importance of sustainably sourced fish, recipes, food festivals and lots more. Tune in for an episode that will leave you feeling inspired in the kitchen and desperate to book a holiday to the stunning Cornish coast.     https://www.instagram.com/james_golding_chef/ and Maple from Canada UK https://www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.         James' recipes are available here: https://www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/         Follow Nathan here: https://www.instagram.com/nathanoutlaw/     Resources mentioned in the interview:       Mitch Tonks, Rock Fish: https://therockfish.co.uk/   Rick Stein: https://www.rickstein.com/   Ulrika Jonsson: https://open.spotify.com/episode/7K2B327IXH1zMaKgbJhex5?si=295ea74ca898456c   Lime Wood https://www.limewoodhotel.co.uk/food   Big Feastival https://thebigfeastival.com/   Pub in The Park https://www.pubintheparkuk.com/   Smoked and Uncut https://www.smokedanduncut.com/   Richard Bertinet https://open.spotify.com/episode/4WjrDXBt4LygHKXXKhwvL9?si=c0a9d96498fe4450     Check out Nathan's restaurants here: https://outlaws.co.uk/   You can purchase Nathan's books here: https://www.amazon.co.uk/Books-Nathan-Outlaw/s?rh=n%3A266239%2Cp_27%3ANathan+Outlaw  

Our guest this week is at the forefront of a revival in the ancient craft of blacksmithing. Alex Pole has been forging creations from metal for over 30 years, and - for the best part of a decade, his focus has been on developing high end ironware for professional and amateur chefs around the world. Alex's dedication to using traditional methods to create practical but beautiful products has won him many fans and followers. In recent years, he's collaborated with chefs such as Nathan Outlaw and Thomasina Myers to write "The Forge Kitchen Cookbook". His latest book, simply titled "Blacksmith", brings to life the history and folklore of life in the trade throughout the ages.

Nick and Angela welcome DJ, broadcaster, author and one of Nick's superstar friends, Annie MacManus. Annie is a force in the music industry. For seventeen years, she was a pillar of BBC Radio, dedicating each show to championing the best in new music on programmes like Radio 1's Future Sounds, Dance Party and, of course, her Sunday evening show with Grimmy - simply called Nick Grimshaw and Annie Mac. She runs the festival Lost & Found in Malta, and in early 2022, Annie launched her Before Midnight club night, with the aim of providing a more accessible clubbing experience for those who prefer an early night. In 2021, she released her debut novel, the Sunday Times Bestseller Mother Mother, to critical acclaim. Her next novel, The Mess We're in is out in May 2023, and has roots in her own life story. Annie produces her own podcast, Changes with Annie Macmanus, which provides a perfect platform for the trio to discuss their 2023 resolutions. Grimmy serves vodka martinis and Angela prepares a recipe from Nathan Outlaw: scallops with ginger-spiced lemon butter and a side of pickled carrots, paired with a Waitrose Blanc de Noirs Champagne. Nick and Annie reminisce about their wild radio days, Angela exposes Annie's questionable culinary skills and Annie shares what it's like to be a mum to two small boys - doing all of the above... Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your questions to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

Top chef Angela Hartnett loves cooking fish but wonders why so much of the huge range of fish and seafood that's landed by British fishermen is exported to continental markets. We may eat some of that world-class catch when we are on holiday in Spain or France, but not at home. What are the cultural barriers to eating fish? Is it a hangover from the days of the Catholic Friday fast? A sense that meat is more vital and sustaining? Or just that we are a bit rubbish in the kitchen and at a loss when it comes to cooking fish? Angela reports from the fishing port of Brixham in Devon as the trawlers come in and the fish is sold by electronic auction in the neighbouring fish market. She shares her thoughts with fellow chefs and seafood restaurant owners Mitch Tonks and Nathan Outlaw, together with representatives of the fishing industry. Meanwhile on the East Coast, we hear Mike Warner out fishing for herring - the affordable, plentiful but neglected fish that was once a staple, Pen Vogler gives us the historical context, and Angela has some conclusions about how to turn this island into a land of fish lovers at last. Presented by Angela Hartnett Produced by Susan Marling and Anna Horsbrugh-Porter A Just Radio production for BBC Radio 4

The Queen of Herbs – Jekka McVicarJekka McVicar talks with Dig It's Peter Brown and Chris Day about the popularity in growing herbs, tips on growing them, plus a fascinating insight into her RHS show work Jekka shares her passion for growing and propagating herbs, organic growing, meeting the Queen and Jekka spills the beans on her exciting new herb garden project which opens next year.Plant mentions: Numerous Basils including Basil ‘Red Rubin' for infusing to create pink gin, Coriander, Convallaria (Lily of the Valley), Cress, Digitalis (Foxglove, medicinal herb), Dill, French Tarragon, Lemon Balm, Lemon Verbena, Laurus nobilis (bay leaves), Mints including Peppermint and Spearmint, Murraya koenigii (Curry tree), Nasturtium, Oregano, Red Amaranth, Rosemary, Salvia lavandulifolia (lavender-leaved sage), Szechuan (Sichuan) Pepper, Turmeric, Thymes, including Jekka's Purple Haze, Tomatoes, Wild Rocket and Winter savory.A range of herb plants are available at the Garden Centre and onlineKew Gardens research into herbsProduct mentions: Jekka's Mr Fothergill's herb seeds, Maxicrop Seaweed Extract, available at the Garden Centre (feed on Friday).Medicinal herbs resources: Medical herbalist Anne McIntyre and herbal practitioner Simon Mills.Borage the gnome news storyJekka's Books see website, plus available at the Garden Centre, A Little Book of Herbs. An A-Z.Peat-free compost, Jekka has her own formula based on coir. If potting herbs always use a Peat-free ‘Potting' compost rather than a multi-purpose mix.2009 RHS Lawrence Award, for best floral display. The Medal was special as it was the first for herbs and a first for organics.Notable luminaries: Garden designer and writer Noel Kingsbury, RHS show organiser Mavis Sweetingham, horticultural legend Beth Chatto, national treasure Delia Smith, top TV chef Jamie Oliver, top fish chef Nathan Outlaw.Jekka's Desert Island plant: The entire Lamiaceae family of flowering plants commonly known as the mint or deadnettle or sage family and includes culinary herbs like Basil, Mint, Rosemary, Sage, Savory, Marjoram, Oregano, Hyssop, Thyme, Lavender, and Perilla.To find out more about Jekka's story, the specialist herb farm containing over 400 culinary and medicinal herbs from all around the world and online shop.Our thanks to Chiltern Music Therapy for supplying the music. See acast.com/privacy for privacy and opt-out information.

In this episode, Jp chats with chef Nathan Outlaw. Nathan is an English professional chef who has worked previously with television chef Rick Stein.  He has appeared on television shows such as BBC's Great British Menu and Saturday Kitchen. Nathan has previously presented at Food on the Edge.

Having spoken to plenty of long-established types from the British culinary scene, Simon welcomes some young blood to Grilling this week in the shape of Tom Brown. Born and raised in Redruth, Tom cut his teeth under local luminaries Paul Ripley and Nathan Outlaw in his native Cornwall, before opening his own restaurant, Cornerstone, in Hackney Wick. Named by Harden's as London's best seafood restaurant, Cornerstone now has a Michelin star, cementing Tom's reputation as one of our finest young chefs. Here they talk bang bang chicken, Arctic Monkeys, souped-up Vectras, barbecued lobster, and Tom's bizarre phobia of baked beans. See acast.com/privacy for privacy and opt-out information.

Today, I'm thrilled to be joined by one of the most influential photographers of all time, David Loftus. I first got to know David's work through reading Conde Nast Traveller magazine, for which he has shot numerous breathtaking travel editorials, taking him all around the globe. But he's perhaps best known for bringing food to life for millions of people, photographing for the books of Gennaro Contaldo, Nathan Outlaw, previous podcast guest Rachel Khoo and his long time collaborator, and close friend, Jamie Oliver. His work with Jamie alone has resulted in international book sales in excess of 30 million copies, and not only has he now photographed over 100 books, David is also a published author himself, with books like Around the World in 80 Dishes and more recently his memoir, Diary of a Lone Twin, an account of love and grief following the untimely death of his identical twin, something which frames a lot of our conversation today.I spoke to David in his beautiful London home last week on the hottest day of the year, in a room full of memories from his extensive travels. And as well as bringing to life some of the incredible destinations in which he's worked and travelled - looking through the destination recap there's a strong theme of islands, David says he loves to be surrounded by water - we also benefit from David's expertise with some brilliant tips for taking the best photos on our phones while we travel. So from Paros to The Bahamas, the Lofoten Islands to the Orkneys, let's get started. Destination Recap:Lake Grundlsee, Austria Lake Toplitzee, AustriaThe Orkney Islands, UKOld Man of Hoy, Orkney, UKLofoten Islands, NorwayParos, Greece Windermere, The Bahamas Kefalonia, GreeceIthaca, Greece Fivizanno, Tuscany, ItalyNorth West AustraliaNew Orleans, USAJapanDavid's memoir, Diary of a Lone Twin, is out now. Thank you so much for listening today. If you're enjoying the podcast, then it would be wonderful if you could leave a rating or a review on your podcast app - it really makes a big difference because it helps other people to discover the podcast. And to hear future episodes as soon as they're released don't forget to hit subscribe.To find out who's joining me on next week's episode, come and follow me on Instagram or Twitter, I'm @hollyrubenstein - I'd love to hear from you. If you can't wait until then, there's always the first four seasons to catch up on, with guests from Michael Palin and Heston Blumenthal, to Sir Ranulph Fiennes to Hugh Bonneville.A big thank you to Citalia for their support of today's episode. Discover the real Italy with Citalia, the UK's leading Italian holiday specialists.And thank you to the British Airways American Express Card for their support too. See acast.com/privacy for privacy and opt-out information.

Many of your will know today's guest Nathan Outlaw from his various TV appearances, Michelin stars, all round love of hospitality and the author of 5 well regarded books.  Chatting to Nathan you can see why he's such a popular hospitality human.  Relaxed, positive, knowledgeable, with no pretentiousness and happy to chat about the challenges, lows and highs of his hospitality adventure. Nathan was generous with his time in this conversation, where we touch on just how tough an impact the pandemic had with Nathan having to close his restaurants in London, but how it created a positive opportunity for him to revaluate his business and his lifestyle.  Nathan is now super excited to be 100% focused on his two restaurants in Port Isaac in Cornwall.   And as you'll hear during this chat Nathan has really worked hard to simplify the business and revaluate  the importance of looking after the customer and keeping his chefs creative, with sustainability high on the agenda, rather than worrying about Michelin stars.  With decades of experience behind him and a far greater understanding of the business element of restaurants compared to his early years, Nathan now gets to create a set menu at a set price for a set number of covers booked out 90 days in advance.  It's a genius model that really gives him and his team the freedom to enjoy simply creating incredible seasonal dishes that vary depending on what has been caught or farmed locally.  A real tale of learning, closing restaurants, opening restaurants and all the time loving the produce and the team around him, I really hope you enjoy this weeks conversation. Check out his business here, find him on instagram, or the business on twitter. 

Vol nieuwe energie in deze aflevering van de kookboekenpodcast waarin o.a. de volgende kookboeken voorbij komen: Viskeuken - Nathan Outlaw Hotpot - Bas Robben Green - Elly Pear Tip van Guus: De Aardappeleters Meer kookboekinspiratie vind je op www.worstenbroodenwijn.nl --- Send in a voice message: https://anchor.fm/kookboekenpodcast/message

In this episode, I talk to the king of fish, Nathan Outlaw from Outlaw New Road & Outlaws Fish Kitchen in Port Issac in Cornwall.  Nathan is super-intelligent and down to earth. If you loved listening to Nathan, then why not follow him on Instagram too.  Big thanks to our episode sponsor; get in touch with Sauce Intelligence for your mystery guests visits. The Ceres Podcast is brought to you by Ceres | Pure Food Innovation.

Paul Foster & Simon Alexander are joined by the highest scoring chef in 2017 Great British Menu series and recent winner of Best London Restaurant at the AA Awards, Tom Brown. On today's episode: Going solo and owning your first restaurant, the role that mentors Sat Bains and Nathan Outlaw have played in Paul and Tom's careers, plus some more Great British Menu chat. As per - TripAdvisor reviews, Boiling Point & home-cooking hacks & myths for you to take away. www.patreon.com/thenightcap

This weeks guest is Nathan Outlaw who joins us from Port Isaac to talk to Kris about his culinary journey from contract catering with his Father, to working with the legend that is Rick Stein to owning multiple award winning businesses just down the road.   It was a pleasure to speak to Nathan and hear about his experiences and outlook on his work and personal life as well as his plans for the future.    Don't forget to head over to our website for more information about the Burnt Chef Project or support us in our ongoing work of de-stigmatising mental health within the hospitality industry. Head over to www.theburntchefproject.com.   The Burnt Chef Support Service is now available to anyone within the UK. If you need someone to talk to and to listen then just text BURNTCHEF to 85258 for free anytime day or night and a trained volunteer will respond to you within just 5 minutes.

Thanks for listening to Grilled, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode. In this episode we talk to the king of fish himself Nathan Outlaw, he spoke to us about what have he enjoyed the most about taking time out due to coronavirus, podcasts that he listens to on a regular basis, and the guides which should have been coming out over the next few weeks. He explains why some of the decisions he's made over the past few months been the most difficult but also the most liberating. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: https://bit.ly/TSCContribute

In England the pandemic spread so quickly the government closed down restaurants and it’s put the future of the industry in doubt for many. But Michelin Starred chef Nathan Outlaw (Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen) is seeing this as an opportunity to change his restaurants to a more accessible model that shines a light on seafood and cooking it simply.https://nathan-outlaw.comhttps://www.instagram.com/nathanoutlaw/Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/

Alexandra speaks with Nathan Outlaw. Originally from Kent, Nathan now calls Cornwall home and is a proud ambassador of all things Cornish. After attending college he worked in London, but his love for seafood cookery ignited when moving to Cornwall to work with Rick Stein. Nathan has two restaurants in Cornwall, Restaurant Nathan Outlaw and Outlaw’s Fish Kitchen in Port Isaac. Nathan has written five successful cookery books; ‘British Seafood’, Outlaw’s Fish Kitchen’, Everyday Seafood’ and ‘Home Kitchen’. His latest book, ‘Restaurant Nathan Outlaw’ was published in April 2019.Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Exec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Adam Simmonds is the executive chef at The Capital Hotel in Knightsbridge, London. He took over in May after Nathan Outlaw let go of his eponymous restaurant at the historic hotel earlier this year. The chef's career so far has been an illustrious one: he went straight from college in Leighton Buzzard to an apprenticeship at Le Gavroche, followed by roles at The Ritz, Les Saveurs, l'Escargot and Le Manoir. His first head chef position at The Greenway saw him earn 3 AA Rosettes; he won a Michelin star and 4AA Rosettes at Ynyshir in Wales; another star for Danesfield House, as well as 4 AA Rosettes and a 13th position in the Good Food Guide's top 100 restaurant ranking. The chef then sought to open a restaurant in London, following a successful pop-up in Soho, The Test Kitchen, but struggled to find investors, as, he said, "it didn't stack up for them as a viable business." Nonetheless, his position at The Capital is one he feels "very honoured and grateful" for. We spoke to him about his interest in seasonality, his approach to menu design and how he's trying to get more young people working in kitchens. If you enjoyed this we will be uploading a new episode each week - if you are not already become a member of The Staff Canteen and keep up to date: https://www.thestaffcanteen.com/index/register Please support us if you like what we do: https://www.patreon.com/Thestaffcanteen

In this episode, Michelin star chef Nathan Outlaw joins Lara and Livvy to talk about his love for Cornwall and seafood, training under celebrity chef Rick Stein, and how he totally didn't help his ten year old daughter win a baking competition. Table Talk is a series of podcasts where Lara Prendergast and Olivia Potts talk to celebrity guests about their life story, through the food and drink that has come to define it. Listen to past episodes [here](https://audioboom.com/dashboard/4985181).

In this episode, Michelin star chef Nathan Outlaw joins Lara and Livvy to talk about his love for Cornwall and seafood, training under celebrity chef Rick Stein, and how he totally didn't help his ten year old daughter win a baking competition.

The podcast that drinks with the stars brings you Michelin-Starred uber-chef Nathan Outlaw! Olly went to Nathan's restaurant in London to chat with him about fish, critics, beer, spirits, cars and cooking. Find out more at aglasswith.com

Matthew Clarke speaks to Cornish chef Nathan Outlaw and festival organiser Ruth Huxley.