Nathan Outlaw and Tom Brown
Delicious, velvety dark chocolate truffles flavoured with a kick of espresso and lime. Served alongside a creamy, white chocolate fudge complimented by the tart taste of Passion Fruit, while Pistachio adds texture (contains nuts and soya). Perfect for those who enjoy their chocolate with a unique twist.
The lucky winner of the auction will also get a signed copy of Nathan Outlaw’s ‘Everyday Seafood’ book.
Nathan Outlaw is one of the most exciting chefs in Britain today. He gained his first Michelin star at the age of twenty -five at The Black Pig in Rock, Cornwall. Since 2011 he has held two Michelin stars for fabulous Restaurant Nathan Outlaw in Rock – the only fish restaurant in the world to have two stars.
After qualifying, Nathan gained much of his early experience in Padstow, working for Rick Stein. In 2010 Nathan opened his restaurant to St Enodoc Hotel in Rock and opened a second there, geared to more casual dining: Outlaw’s in Rock, Cornwall. In 2012 he launched Outlaw’s at The Capital, in Knightsbridge, and in 2013 he opened Outlaw’s Fish Kitchen in Port Isaac, Cornwall.
Nathan is a familiar personality on television with appearances on Saturday Kitchen, Great British Menu and Market Kitchen.
Tom Brown has worked with Nathan Outlaw at Outlaw’s at the St Enodoc Hotel in Rock, Cornwall since May 2012, when he joined as Head Chef. Prior to this, he worked at other restaurants in Cornwall, including Rick Stein’s Seafood Bar in Falmouth, and the St Kew Inn near Bodmin. Tom’s CV also includes time at Le Manoir aux Quat’ Saisons to the Hand & Flowers, gaining invaluable experience in these top kitchens. In January 2016, Tom took over as head chef at the Michelin-starred Outlaw’s at The Capital in Knightsbridge, Cornish born and bred he brings his passion for the West Country to London.