Nathan Outlaw, a U.K. television chef, author and restaurant operator, has established an effective way for the chefs and staffs at his restaurants to source the freshest local fish – and ensure that the local catch is also sustainable. One of his restaurants, Outlaw’s at the Capital in London, was recently recognized as a finalist in the “Seafood Restaurant of the Year” competition, sponsored by Seafish U.K. and The Caterer.
SeafoodSource recently talked with Outlaw (pictured, pointing to his head chef, Pete Biggs) about his local and sustainable seafood sourcing practices for Outlaw’s at the Capital.
Blank: How much seafood do you purchase for the restaurant?
Outlaw: On average, we spend approximately GBP 10,000 (USD 15,508) a month on seafood.
Blank: How does the restaurant work with suppliers and distributors to ensure that you have the freshest and most sustainable seafood?
Outlaw: The relationship with suppliers is pivotal to my whole team. Our head chef, Pete Biggs, talks to our suppliers every evening without fail, and the nuances of the day’s catch are discussed in advance of the next day’s menu preparations. The fish is then delivered overnight and, on arrival, each is counted and logged. Therefore, the team knows each fish’s exact background and provenance – sometimes even which fisherman and boat it was caught from.
Blank: Which seafood suppliers do you work with?
Outlaw: Our main suppliers are Wings of St. Mawes in Cornwall, Flying Fish in Cornwall for our fish and shellfish, and Portland Shellfish in Dorset for crabs and shellfish.
Blank: Do you feature primarily local seafood on the restaurant’s menu?
Outlaw: British seafood is my passion; I love everything about it, including the catching, the prepping, and the cooking – and seeing happy guests in my restaurants. My approach is simple, and I like to allow the ingredients and flavors to speak for themselves. My menus quite simply showcase the best of British seafood.
Blank: What is your philosophy on preparing seafood? Which seafood dishes are most popular at Outlaw’s at the Capital?
Outlaw: We promote a conscientious approach to the preparation, serving and marketing of fish, and would certainly be considered a pioneer in the promotion of sustainability and alternative species. Every member of the team learns a respect for the product at a very early stage, and this is reflected in the style of dishes. The menu is noticeably and deliberately short, featuring a small number of the freshest fish, and guests appreciate that a limited choice assures them of the very finest dishes. I don’t really have a signature dish as our menus are governed by changes in the catch and the availability of any particular species on any given day. If we are to introduce new dishes to guests, we have to be able to trust our suppliers. We have such confidence in the quality of our produce, that the team create daily dishes to showcase alternative species.
