Many of your will know today’s guest Nathan Outlaw from his various TV appearances, Michelin stars, all round love of hospitality and the author of 5 well regarded books. Chatting to Nathan you can see why he’s such a popular hospitality human. Relaxed, positive, knowledgeable, with no pretentiousness and happy to chat about the challenges, lows and highs of his hospitality adventure.
Nathan was generous with his time in this conversation, where we touch on just how tough an impact the pandemic had with Nathan having to close his restaurants in London, but how it created a positive opportunity for him to revaluate his business and his lifestyle. Nathan is now super excited to be 100% focused on his two restaurants in Port Isaac in Cornwall.
And as you’ll hear during this chat Nathan has really worked hard to simplify the business and revaluate the importance of looking after the customer and keeping his chefs creative, with sustainability high on the agenda, rather than worrying about Michelin stars. With decades of experience behind him and a far greater understanding of the business element of restaurants compared to his early years, Nathan now gets to create a set menu at a set price for a set number of covers booked out 90 days in advance. It’s a genius model that really gives him and his team the freedom to enjoy simply creating incredible seasonal dishes that vary depending on what has been caught or farmed locally.
A real tale of learning, closing restaurants, opening restaurants and all the time loving the produce and the team around him, I really hope you enjoy this weeks conversation.