FOOD
Line-caught sea bass with parsley, lemon and garlic
The kitchen will use a special charcoal oven called a Josper to add a hint of smokiness. Pete says: “It’s amazing. Barbecued fish is just brilliant. It’s just something that no one’s doing in London – there’s a few places with Jospers, but they’re not really cooking fish on it.” Nathan’s keen to emphasise the importance of creating a relaxed atmosphere and making sure guests have a good time. “The food’s the easy part,” he says. “We make sure the emphasis on the front of house is more important than the kitchen. Not many chefs would think like that, they’d be like, ‘it’s my food, it’s all about the food’. But it’s not, it’s about hospitality, about people really enjoying their time with us.
“People want value for money, whether they’re paying £100 a head or they’re paying £10 a head. And they also want to be looked after. They want a nice, big smile, they want a nice, big welcome.”
Outlaw’s Seafood & Grill at The Capital opened on October 2. 22–24 Basil Street, SW3 1AT. T: 020 7591 1202
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“What I’d like to do is bring the simple approach of seafood cookery to London”
Nathan Outlaw
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