Cornish writer Q & A with Nathan Outlaw

food / PR

As part of my role as a writer and content creator for Tasting Britain, I recently visited Restaurant Nathan Outlaw at Port Isaac and interviewed him afterwards. It was my birthday, which it transpired was the day before his, and also the first lunch service.

I created interview questions spontaneously that day, as I found the chef really easy to talk to and comfortable to be around. Mesmerised by a nearby rock, as the Atlantic ebbed and flowed over it, we chatted recipe ideas, cooking, writing and education; subjects which are all close to my heart, and Nathan’s too. The full interview with Michelin star chef Nathan Outlaw can be viewed on the Tasting Britain site.

Freelance writer in Cornwall meets Nathan Oulaw

Friendly and fun, we met Nathan Outlaw at his new restaurant in Port Isaac

It was really pleasing to hear that almost everything Nathan uses, from the chefs to the crockery is locally sourced within Cornwall. Being a Cornish writer, I have a history of working in seasonal jobs as a chef, waitress and front of house, and it was a pleasure to see a celebrity chef helping to provide so many jobs for people across different industries.

A chap was eating his lunch with a beautiful camera around his neck, and I heard the chef go and speak to him about an upcoming photo shoot, so again, he is providing work for as many local people possible. This is an issue very close to my heart, which is why I am involved with Bude for Food and am looking at ways to engage with The Cornish Food Assembly.

Food is one of the major tourist attractions in Cornwall, and working in the catering and hotel industries are an essential foundation for anyone growing up in the county. But we also have a wealth of food available in our seas and on land that means nobody should be going hungry. Yet Cornwall is still one of the poorest areas in the EU, due to the disparity between costs and wages. Being part of a movement to educate people on food and food poverty is something I will continue to be involved in as time goes on.

food journalist Laura Barnes interview Nathan Outlaw

Artichokes cooked three ways, with Cornish brill and Seaweed