‘Good fish smells of the sea on a hot stone’: Nathan Outlaw on simple seafood cooking
More than two decades after winning his first Michelin star, the Cornwall-based chef explains why unfancy food is best – and shares his recipe for steamed brill with pea, shallot and cider stewIt’s 23 years since Nathan Outlaw opened the Black Pig in Rock, Cornwall, when he was 25 years old. It was a long shot that everyone told him not to take – he already had a great job at the Vineyard in Stockcross, Berkshire; his wife, Rachel, was…
Source: www.theguardian.com