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Hand-dived scallops, herb mayonnaise, bacon and onion bread Right: Nathan Outlaw


Nathan Outlaw is the latest in a long line of top chefs to open a restaurant at The Capital in Basil Street. Lucy Brown talks to Nathan and his head chef Pete Biggs about their new seafood and grill at the hotel and their views on food


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HE CAPITAL ALWAYS HAD GREAT chefs, always had a very good restaurant, so to be asked to come and join this hotel is a massive honour,” says Nathan Outlaw.


We’re talking in the hotel’s bar, a few weeks before the opening of Outlaw’s Seafood & Grill at The Capital in Basil Steet. The chefs Nathan trained under in London – Peter Kromberg, Gary Rhodes and Eric Chavot – have all been head chefs at the hotel, and it will be his first London restaurant. His two Michelin-starred, fine dining Restaurant Nathan Outlaw and the more informal Seafood & Grill Restaurant are both in Rock, Cornwall. It’s taken the right venue to convince Nathan to open a restaurant in London. “Originally I didn’t want to bring a restaurant to London,” says Nathan. “I always thought logistically it’s not possible.


“But when I saw the dining room here and saw that it sat 40 and we could probably do 50, it’s much more appealing to me. I thought, well now we’re talking on my level where we can actually still have that personal touch.”


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