Nathan Outlaw's British Seafood

18 May 2012 by
Nathan Outlaw's British Seafood

Nathan Outlaw, whose restaurants are based at the St Enodoc hotel in Rock, has published his first cookbook, Nathan Outlaw's British Seafood, with photographs by David Loftus. Here, the two-Michelin-starred chef shares some recipes and offers Caterer and Hotelkeeper readers the chance to pick up one of five free copies.

Quadrille Publishing, the publisher of Nathan Outlaw's British Seafood, has kindly agreed to give five copies of this fabulous book to Caterer and Hotelkeeper readers. To enter, simply go to and answer the following question. Terms and conditions are online.

Nathan Outlaw's British Seafood is published by Quadrille at £25. With a foreword by Rick Stein, the book showcases the individual flavours and textures of sustainable fish and shellfish and local produce. The book was photographed on location in Cornwall by David Loftus and portrays the way Outlaw likes to present his food in his two restaurants at the St Enodoc Hotel in Rock, restaurant Nathan Outlaw and the more casual Nathan Outlaw Seafood and Grill.

Watercress soup with Porthilly oysters and smoked oil >>

Dover sole fillets with lemon sauce and wild garlic dumplings >>

Red mullet baked with rosemary and wild garlic >>

Pan-fried bream with spring vegetable nage >>

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