Two Michelin-starred chef Nathan Outlaw has announced Tom Brown as new head chef at his restaurant at the Capital Hotel in Knightsbridge.
Brown is originally from Cornwall and has worked with Outlaw since 2012, having most recently been head chef at his former restaurant at the St Enodoc hotel in Rock for three years. He replaces previous head chef Pete Biggs, who has been promoted to executive chef for the entire Outlaw’s restaurant group.
Brown will bring his experience in working with seafood, having also previously worked at Rick Stein’s Seafood Bar, and the St Kew Inn near Bodmin.
Together with Outlaw and Biggs, Brown has developed a new menu for the Capital, which will change according to the day’s catch. Dishes are likely to include dishes such as crab Scotch egg with crab sauce, fennel and dill; brill with Jerusalem artichoke, oyster and seaweed; and desserts such as the dark chocolate tart with malted milk ice cream and orange syrup.
Outlaw’s at the Capital opened in October 2012 and is the chef’s only site outside Cornwall. It won a Michelin star in 2013. Outlaw also runs the two-Michelin-starred Restaurant Nathan Outlaw in Port Isaac, Cornwall, while the restaurant group also includes Outlaw’s Fish Kitchen in Port Isaac, and the Mariners Public House in Rock.
Commenting on Brown’s appointment, Outlaw said: “I’m really happy to see [Brown] make the move to Head Chef at Outlaw’s at the Capital. His passion for cooking is amazing and I can’t wait to see him flourish in his new role in London.”
The group has confirmed that Brown’s move to London has wrapped up Outlaw’s involvement with the St Enodoc hotel, with the Outlaw’s operation now closed.
The hotel itself will also be shut until Friday 4 March 2016.