Tucked away in Knightsbridge, a short shopping-laden wander away from Harrods, live The Capital Hotel, a member of Small Luxury Hotels. The Capital Hotel, as well as being a boutique hotel, is also home to Outlaw’s at The Capital, a Michelin star restaurant serving impeccably cooked British seafood. But Outlaw’s at the Capital isn’t the only jewel in Nathan’s crown: with a two Michelin Star restaurant, Restaurant Nathan Outlaw, and one Michelin-starred Fish Kitchen both in Cornwall, it’s little wonder that I jumped at the chance to visit Fish Kitchen – and to meet Nathan himself – a couple of weeks ago as Fish Kitchen traveled from Cornwall to London for the night.
I’m a huge fan of Cornwall, having gone to university in Devon and spent many weekends visiting the nearby county, as well as having spent a magical weekend at The Scarlet Hotel in Mawgan Porth. The fresh fish caught in Cornwall’s bays is some of the best in the UK, which is a little hard for me to say having grown up in Scotland!
We were in for a very special evening since not only was Nathan in the kitchen, but he was also accompanied by Tim Barnes,Head Chef, Outlaw’s Fish Kitchen, and Andrew Sawyer, Head Chef, Outlaw’s at The Capital. The menu for the evening was all in the sharing style of Fish Kitchen.
The first few courses were served all at the same time, giving us a selection of sharing style starters for the table. First to arrive at the table was smoked cod’s roe dip, with smoked paprika and olive oil served with a crusty, light sourdough. A dish – and bread – so good that we kept asking to keep it on the table when our waitress asked if we were finished!
To toast to the evening, and to Fish Kitchen, our glasses were filled with 2014 Annie’s Anniversary Brut from Camel Valley sparkling wine, Cornwall’s largest vineyard, and also a vineyard that is family run.
To open the evening, Nathan came out of the kitchen to tell us all a little more about Fish Kitchen. The restaurant is in an old fisherman’s cottage – a little piece of history that I really appreciate. Regular visitors will know that I always appreciate hotels and restaurants with a little character and history and this certainly seems to fit the bill!
So instead of white linen tablecloths that you might expect from a Michelin star restaurant, Fish Kitchen has opted for a more relaxed vibe and serves all f their dishes family style. Next to arrive at the table was pickled herring served with red onion, orange and chili dressing.
Cured brill with cucumber and watercress, served almost like a ceviche, made for a lovely light dish to contrast with the strong flavours of the herring.
The crab fritters were my favourite dish of the evening; light, packed with crab meat and full of flavour.
Baked scallops are always a favourite of mine; on this occasion served with lime butter and wonderfully cooked.
The monkfish tandoori, always a favourite at Fish Kitchen, served with cauliflower pickle, had a a wonderful char on it from being cooked at a very high heat, though I’d have a preferred a little more kick in the spice.
The baked turbot with onions and cider and tarragon and anchovy butter was as simple as the rest of the menu, but just as delicious. Baked in a sharing style dish with roasted and potatoes, rosemary and garlic, it made for a great high point in the meal.
When it came to dessert, there were a couple of options to share. A rhubarb and bloody orange pavlova, for those with a sweet tooth…
And a sticky toffee pudding with boozy prunes and Cornish cream for those who prefer a more traditional dessert!
Thank you to The Capital Hotel and Nathan Outlaw for such a lovely evening!
0207 589 5171
I was a guest of The Capital Hotel for the evening.